Steak au poivre from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 590) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fennel, orange, watercress, and walnut salad; Iceberg lettuce with smoked bacon and buttermilk dressing; Spinach with sour cream; Tomatoes vinaigrette; Haricots verts with balsamic vinaigrette; Roasted cauliflower; Ricotta custard (Sformata de ricotta); Wilted chard with pickled red onion; Madame Laracine's gratin Dauphinois; Mashed potatoes Anna

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JoanN on May 21, 2012

    Unfortunately, the wonderful green peppercorns recommended by breadcrumbs seem no longer to be available. Made this with Delicias brand using full amount of rinsed whole peppercorns and it was still wonderful.

  • Breadcrumbs on February 21, 2011

    p.573 – Chapter 11 - Since steak is prepared as we usually would, this recipe was all about the sauce for us. We loved it and will add it to our rotation.Despite what the recipes says, the sauce doesn’t thicken and when I tasted it after the addition of the cream (but before adding the green peppercorns) it wasn’t as flavourful as I’d expected so instead of taking it off the heat as directed, I decided to leave it on a slow simmer while the steak finished in the oven. Just prior to serving, I stirred in the green peppercorns. While the sauce didn’t thicken significantly, that extra simmer did help the flavours develop and, made for a scrumptious sauce. We loved the peppery flavour burst and subtle pop that the green peppercorns brought to the sauce. Excellent! We used brandy vs Cognac. Served w Crash Hot Potatoes, mushrooms and Chard w a quick pickle of onions also from ENYT.

  • PrincessK on February 08, 2011

    RE: green peppercorns. JoanN notes Peterson says to use half as many and chop after rinsing.

  • PrincessK on February 07, 2011

    Pg 573 Hesser recommends a mixed of peppercorns. Season the steak, press in the crushed pepper, sear on each side for 2 minutes. Put on a rack in a 400F oven for 10-12 mins. Hesser calls for a temp of 135. JoanN was aiming for 125-130, which took approx 10 mins. While meat rests, saute a sliced shallot, reduce some Cognac or brandy in the same skillet, add and boil down 2 c of beef broth until thickened and reduced by half. Even if it doesn’t thicken, it probably doesn’t need to. Remove from heat, stir in heavy cream and rinsed green peppercorns in brine. Spoon sauce over steaks. Green peppercorns may be unnecessary.

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