Steak au poivre is traditionally made with a cream sauce that helps soften the bite of the peppercorns. This version instead blanches the peppercorns repeatedly to make them less spicy. Omitting the cream makes for a lighter dish and allows the full flavor of the grass-fed beef to shine through unimpeded.
The finished steaks are very peppery (but not spicy) and slightly floral thanks to the pink peppercorns. The peppercorns also give them a slightly crunchy texture.
California or Northern Rhone Syrah
Ingredients Serves: 6
- Six Grass Fed Filet Mignon Steaks
- 2 T Pink Peppercorns
- 2 T White Peppercorns
- 2 T Black Peppercorns
- 4 White Anchovy Fillets (aka Boquerones)
- 2 T Toasted Sesame Oil
- Salt & Pepper to taste
- Grapeseed or Canola Oil for searing
- Unsalted Butter
Preheat your oven to 325˚F.
Fill a pot with room temperature water and add the peppercorns. Bring the water just to a boil. Once the water has boiled, drain it and reserve the peppercorns. Return them to the pot with fresh water and bring it to a boil again.
Repeat a third time, then spread the peppercorns out on a sheet pan to dry.
Blend the peppercorns, anchovies and sesame oil together into a paste using a food processor.
Season each steak with salt and pepper. Put a blend of oil & butter in the bottom of one or more frying pans and get them very hot. Sear the steaks on all sides until they develop a nice crust.
Move the steaks to the oven in the frying pans, and roast to within a few degrees of your desired doneness (they’ll continue to cook slightly while resting).
Take the steaks out of the oven and put them on a clean plate. Rub them with the peppercorn paste and cover them loosely with a tent of foil. Rest them for 5-10 minutes.
Serve with your choice of sides (we recommend mashed potatoes and sautéed kale).