If you enjoy a savoury, peppery cream sauce I encourage you to give this one a try!
Beef dish: Steak au Poivre
- 4 good sized steaks
- Kosher salt
- 2 Tbsp canola oil
- 3 Tbsp black peppercorns, cracked
- 1 tbsp butter
- 1/2 cup low sodium beef stock
- 1 clove minced garlic
- 1/2 tsp thyme
- 1/4 cup Philadelphia Cream Cheese, light or regular
- Sprinkle salt generously on the steaks and bring to room temperature (about 30 minutes)
- Heat oil in a cast iron pan over high.
- Pat the steaks dry with a paper towel.
- When the pan begins to smoke, remove from the heat and put steaks into the hot pan. Reduce heat to medium high and sear for five minutes.
- Turn steak over using tongs and reduce heat to medium. Continue to cook to desired doneness using a meat thermometer. 125: Rare, 135 Medium rare, 145: medium, 155 medium well, 165: well done.
- Remove meat to a plate and sprinkle with a generous portion of the crushed peppercorns. Tent with foil and let rest while you make the sauce.
- Melt butter in a small saucepan heat at medium high until melted. Add the garlic and sautee until just fragrant. Add the beef stock and thyme and continue to simmer until broth reduces by half.
- Add the cream cheese and stir until melted and incorporated into the sauce.
- Spoon an even amount over each steak and garnish with fresh parsley.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.
Bring the daily magic of The Kitchen Witch straight to your inbox every time a new one is written.
Or you can subscribe by rss feed...
Subscribe in a reader