This balsamic Steak au Poivre delivers bold, savory flavor thanks to a peppercorn crust and a tangy balsamic pan sauce. The original steaks in this version were a little tough, though the sauce was excellent — if your steaks turn out firm, try a different cut or adjust the cooking time to reach your preferred doneness. The peppercorns create a spicy, crunchy crust that complements the sweet acidity of the balsamic reduction. Serve with steamed haricots verts or your favorite seasonal vegetables for a complete plate.
Balsamic Steak au Poivre
Cooking Light June 2010
This recipe is an elegant yet straightforward way to prepare peppercorn-crusted steaks with a quick balsamic pan sauce. The peppercorns add texture and heat while shallow-searing in a hot cast-iron skillet locks in juices. Allow the steaks to rest after cooking so the juices redistribute, then finish the pan sauce with shallots, beef broth and a splash of balsamic for balanced richness.
Yield: 4 servings (serving size: 3 ounces steak and 1 ½ tablespoons sauce)
2 (8-ounce) New York strip steaks (about 1 inch thick), trimmed
¼ teaspoon kosher salt
2 tablespoons cracked mixed peppercorns
1 tablespoon olive oil
⅓ cup finely chopped shallots
½ cup fat-free, less-sodium beef broth
2 tablespoons balsamic vinegar
1 tablespoon butter
1. Heat a large cast-iron skillet over high heat. Pat steaks dry with paper towels and sprinkle evenly with the kosher salt. Press the cracked mixed peppercorns onto both sides of each steak so they adhere and form a crust. Add the olive oil to the hot pan and swirl to coat.
2. Carefully add the steaks to the skillet and sear 3 minutes per side, or until they reach your desired degree of doneness (adjust time slightly for thicker or thinner cuts). Remove the steaks from the pan and let them rest for about 5 minutes to allow the juices to redistribute; then cut each steak in half for serving.
3. While the steaks rest, reduce the heat to medium and add the finely chopped shallots to the same pan. Cook about 1 minute, stirring, until the shallots are just tender. Pour in the beef broth and balsamic vinegar, using a wooden spoon to scrape up any browned bits from the pan surface. Bring the sauce to a boil and simmer until reduced by about half, roughly 2 minutes.
4. Remove the pan from the heat and stir in the butter until melted and incorporated into the sauce. Spoon the warm balsamic pan sauce over the sliced steaks and serve immediately.
Serving suggestions
Serve this peppercorn-crusted steak with steamed haricots verts, roasted potatoes, or a simple green salad. The bold sauce pairs well with mildly flavored sides that won’t compete with the peppery crust.
Tips for best results
– For a more tender result, choose steaks with good marbling and cut thickness around 1 inch; alternatively, try a ribeye or tenderloin for a different texture.
– Use cracked peppercorns rather than finely ground pepper to preserve the crunchy crust and avoid overly spicy flavor.
– Preheat the skillet until very hot to achieve a quick sear without overcooking the interior.
– Always let the steaks rest after cooking; this step helps keep them juicy when sliced.
Variations
Add a splash of red wine to the pan sauce before adding the broth for a richer flavor, or stir in a teaspoon of Dijon mustard with the butter for extra depth and creaminess. For a lighter finish, substitute a small knob of olive oil for the butter.
Nutritional Information
Calories: 236
Fat: 12.7g (sat 4.8g, mono 5.9g, poly 0.7g)
Protein: 25g
Carbohydrate: 3.6g
Fiber: 0.1g
Cholesterol: 57mg
Iron: 1.8mg
Sodium: 246mg
Calcium: 26mg
MacGourmet Rating: 4 Stars