Steak au Poivre with Apple Brandy Pink Peppercorn Sauce

Using Pink Peppercorns elevates this dish by contributing a fruity, floral depth while Himalayan Pink Salt provides a minerality which perfectly complements any cut of beef. The combination of these two take this classic French Brandy-Peppercorn Sauce to a whole other level.

You Will Need:

1. A 12″ Cast Iron Skillet
2. A good chef knife, such as this 7″ Hollow Edge Santoku from MIYABI, pictured above

Ingredients (Serves 4-6) 

1. Steaks: 3 New York Strip Steaks, 12-16oz Each, 1.5-2 inches thick (You can use any cut you like, but I think New Yorks are great for this particular preparation)
2. Kosher Salt
3. 1/4 cup mayo
4. 1/3 cup Apple Brandy 
5. 2/3 cup heavy cream 
6. 1 Tablespoon Better-Than-Bullion Beef Stock Paste
7. 1 1/4 cups water or low sodium chicken broth 
8. 1 tablespoon (1 packet) Knox unflavored gelatin
9. 1/4 cup red wine 
10. Bunch Thyme, divided 
11. Sprig Rosemary 
12. 3 garlic cloves, smashed 
13. 8 Tablespoons Butter, divided (5/3)
14. 1 large (or 2 small) shallots, minced 
15. 2 tablespoons Fresh Ground Pink Peppercorns (divided 1:1)
16. Pink Himalayan Salt 
17. Splash Balsamic Vinegar 
18. More Thyme 
19. Minced Chives for Garnish + Flaky Pink Salt + A Few More Grinds of Pink Peppercorns + Aleppo Chili 

Prep

1. Grind pink peppercorns and separate into two portions of 1 tablespoon each; mix 1 tablespoon with 1/4 cup mayo
2. Salt steaks aggressively on both sides with Kosher Salt. Place on a wire rack in the fridge for a minimum of 1 hour. Note: If you don’t have an hour, do this right before the steaks hit the heat
3. Bring 1 1/4 cups water to a boil; stir in 1 tablespoon Better than Bullion Beef Stock Paste and 1 tablespoon Knox unflavored gelatin and set aside
4. Measure out brandy, red wine, and cream in separate containers and set aside
5. Bundle thyme and rosemary together using twine
6. Peel and smash garlic cloves
7. Measure out butter – 3 tablespoons and 5 tablespoons
8. Mince shallots
9. Bundle together a few more sprigs of Thyme
10. Mince Chives

Cook

1. Preheat oven to 170F° – 200° F (the lowest setting your oven has, whatever that is)
2. Bring a cast iron or stainless steel skillet to high heat; add neutral, high-smoke-point oil to pan (I prefer avocado or grapeseed oil)
3. Brush steaks with a thin layer of the peppercorn mayo mixture on all sides
4. Lay steaks down into pan, pressing briefly to ensure full contact, and cook, undisturbed for 3-5 minutes until a nice brown crust has formed on the bottom.
5. Flip steaks over and press again
6. Add 5 tablespoons butter, smashed garlic and rosemary-thyme bundle. When butter begins to foam, begin to baste steaks until a dark brown crust begins to form. Flip steaks and baste again.
7. Pour remaining fat over steaks and Transfer steaks to a 170F° – 200° F oven and continue to cook until an instant read or probe thermometer reads 130°F for New York Strips, or 138°F for Ribeye or Filet Mignon Steaks – for Medium Rare
8. Keep an eye on the steaks while you make the sauce – chances are you’ll have to pull them out of the oven and let them rest mid-way through the sauce making process
9. Remove thyme-rosemary bundle and garlic from the pan, but don’t wipe the pan out
10. Toss in remaining three tablespoons butter, once foaming add the minced shallots and stir until shallots are translucent and very fragrant, 3 or so minutes
11. Add brandy and flambé (yell “FLAMBÉ” for dramatic effect)
12. When flames die down, add 1/4 cup Red Wine and reduce until almost evaporated (mixture will be almost syrupy)
13. Add the beef stock mixture and stir until reduced by 2/3 (dragging the spoon across the pan should yield a brief glimpse of the bottom of the pan)
14. Add heavy cream and remaining sprigs of thyme; reduce until sauce is thick and coats the back of a spoon (it should ‘streak’ across the bottom of the pan as in the above step)
15. To finish the sauce, a drizzle of balsamic vinegar, then taste sauce and balance accordingly: Salt, fat, acid, sweet, heat
16. Pour sauce onto a plate, and then put steak on top. Sprinkle minced chives, a pinch of Aleppo chili and a few final grinds of pink peppercorns on top, and serve

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