(my) steak au poivre vert



steak au poivre 3


(my) steak au poivre vert 


serves 4
takes 25 minutes (10 minutes inactive)

what you need:

4  steaks (filets or new york cuts), organic and grass-fed beef
1½ tablespoons gros sel de Guérande (or sea salt) 
1½ tablespoons fresh French thyme leaves
2 tablespoons + 1 teaspoon green (dried) peppercorns, crushed
1 teaspoon olive oil 
1 teaspoon brandy

Sel de guerande thyme and green peppercorn

how to:

  • Room Temperature. Let the steaks come to room temperature. 
mix ingredients
  • Green Peppercorn Crust. Crush the peppercorns. You can do this one of three ways: (1) use a mortar and pestle; (2) put them in a Ziploc bag and use a meat mallet (or hammer);  or (3) simply pulse peppercorns in a small food processor. Place the crushed peppercorns, salt, thyme leaves, olive oil, and brandy in a small food processor. Pulse just to combine. 
steak au poivre vert ingrediants
  • Crust On Steaks. Lightly press the peppercorn crust on each side of the steaks. The crust is slightly wet so it will adhere nicely to the meat. Set aside

crust on steak au poivre vert ingrediants

  •  Pan-Sear Steaks. Place an oven-proof sauté pan or cast iron skillet over a medium-high flame. Once the pan is hot, add a little butter (I use about a teaspoon per steak or mâitre d’hotel if you have it).  Sear both sides of the steaks (2-3 minutes each side).
pan sear steak au poivre vert
  • Finish Steaks In Oven. Place pan in an oven preheated to  350 degrees Fahrenheit. Roast steaks to finish cooking.  Remove the steaks from oven when they have a contracted, yet juicy appearance. For medium rare, remove when steak register 120-122 degrees on an instant read thermometer. For medium, remove at about 125 degrees.
  • Rest. Let the steaks rest so the juices can redistribute (wait 10 minutes before cutting into them). When the temperature reaches 125 degrees Fahrenheit, the steaks are medium rare. 
resting  steak au poivre vert
  • Plate. While steaks are resting, place a generous dollop of the fennel purée  (see recipe) on each plate. Cut the steaks in half and place the steak, cut side up, on top of the purée. 
  • Serve. Enjoy warm.
steak au poivre
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