Uruguayan-Style Steak au Poivre
A French-inspired recipe featuring a peppercorn crust on a juicy Uruguayan steak. This dish is a twist on the classic Steak au Poivre, with a South American flair.
Ingredients
- ●4 (6 oz) steaks Uruguayan steakAt room temperature
- ●2 tbsp freshly ground black pepperCoarsely ground for the crust
- ●1 cup coarse black peppercornsFor the crust
- ●2 tbsp butterUnsalted, softened
- ●2 cloves garlicMinced
- ●2 tbsp cognacOptional
- ●1 cup heavy creamFor the sauce
- ●1/4 cup chopped fresh parsleyFor garnish
- ●to taste salt
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. Season the steaks with salt. Let sit at room temperature for 30 minutes.
- 3
3. In a mortar and pestle, grind the coarse black peppercorns into a coarse grind.
- 4
4. Coat each steak evenly with the ground black pepper, pressing the peppercorns onto the meat.
- 5
5. Heat 1 tablespoon of butter in an oven-safe skillet over medium-high heat.
- 6
6. Sear the steaks for 2-3 minutes per side, or until a nice crust forms.
- 7
7. Transfer the skillet to the preheated oven and cook to desired doneness, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- 8
8. Remove the steaks from the oven and let rest for 5 minutes.
- 9
9. In the same skillet, add the remaining 1 tablespoon of butter and the minced garlic.
- 10
10. Scrape up the browned bits from the bottom of the skillet.
- 11
11. Add the cognac (if using) and ignite the mixture, letting it cook for 1 minute or until the flames die out.
- 12
12. Add the heavy cream and bring the mixture to a simmer.
- 13
13. Reduce the sauce by half and season with salt to taste.
- 14
14. Slice the steaks against the grain and serve with the peppercorn sauce and garnished with parsley.