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Steak au poivre on a black oblong plate with sauce in a dish on the side and spinach gratin with a glass of red wine in the corner on a wooden table.

Steak au Poivre

NY steak, green peppercorns, creamed spinach

STARS

Steak au Poivre, or pepper steak, is a classic found at most respectable steak houses. Sear this New York cut until medium rare and serve it with a heavenly green peppercorn and shallot sauce as well as a generous serving of creamed spinach.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Ingredients

Spinach Gratin

  • 10 ounces frozen spinach, defrosted and squeezed dry
  • ½ cup grated parmesan, plus more for topping
  • ½ cup bechamel sauce
  • Pinch nutmeg
  • ½ cup seasoned breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Au Poivre Sauce

  • 2 tablespoons unsalted butter
  • 2 shallots, minced
  • 2 tablespoons dry sherry 
  • 1 cup beef broth
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • ¼ cup heavy cream
  • 1 tablespoon green peppercorns, drained
  • Salt and pepper to taste

Peppered Steak

  • 4 8-ounce New York strip steaks
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 2 tablespoons coarse ground black pepper
Directions
1
Preheat the oven to 400°F. 
2
In a mixing bowl, combine the spinach, parmesan, bechamel, nutmeg, salt and pepper. Transfer to a baking dish and sprinkle with breadcrumbs and more parmesan. Bake for 12-15 minutes, until golden and bubbly on top. 
3
In a small saucepan, melt the butter for the au poivre sauce over medium-low heat. Add the shallots and a pinch of salt and pepper. Sauté until softened and translucent. Add the sherry and bring to a boil.
4
Add the beef broth and soy sauce. Bring to a simmer for 15 minutes. 
5
In a small bowl, combine the cornstarch with 1 tablespoon cold water to make a slurry. Stir into the sauce and bring to a boil. 
6
Reduce the heat to low, add the cream and green peppercorns and simmer for 10 minutes. Adjust seasoning with salt and pepper. 
7
Dry the steaks and coat with salt and pepper. 
8
Heat the oil in a large skillet or a grill over high heat. Add the steaks and sear each side for 2 to 3 minutes, until dark brown. Transfer to a baking sheet and finish cooking in the oven to your desired doneness, 8 to 12 minutes. Rest for 5 minutes before slicing on the diagonal. 
9
Divide the spinach gratin and steaks between plates to serve. Drizzle with sauce. 

Steak au Poivre

NY steak, green peppercorns, creamed spinach

STARS

Steak au Poivre, or pepper steak, is a classic found at most respectable steak houses. Sear this New York cut until medium rare and serve it with a heavenly green peppercorn and shallot sauce as well as a generous serving of creamed spinach.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Spinach Gratin

  • 10 ounces frozen spinach, defrosted and squeezed dry
  • ½ cup grated parmesan, plus more for topping
  • ½ cup bechamel sauce
  • Pinch nutmeg
  • ½ cup seasoned breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Au Poivre Sauce

  • 2 tablespoons unsalted butter
  • 2 shallots, minced
  • 2 tablespoons dry sherry 
  • 1 cup beef broth
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • ¼ cup heavy cream
  • 1 tablespoon green peppercorns, drained
  • Salt and pepper to taste

Peppered Steak

  • 4 8-ounce New York strip steaks
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 2 tablespoons coarse ground black pepper

Directions

1
Preheat the oven to 400°F. 
2
In a mixing bowl, combine the spinach, parmesan, bechamel, nutmeg, salt and pepper. Transfer to a baking dish and sprinkle with breadcrumbs and more parmesan. Bake for 12-15 minutes, until golden and bubbly on top. 
3
In a small saucepan, melt the butter for the au poivre sauce over medium-low heat. Add the shallots and a pinch of salt and pepper. Sauté until softened and translucent. Add the sherry and bring to a boil.
4
Add the beef broth and soy sauce. Bring to a simmer for 15 minutes. 
5
In a small bowl, combine the cornstarch with 1 tablespoon cold water to make a slurry. Stir into the sauce and bring to a boil. 
6
Reduce the heat to low, add the cream and green peppercorns and simmer for 10 minutes. Adjust seasoning with salt and pepper. 
7
Dry the steaks and coat with salt and pepper. 
8
Heat the oil in a large skillet or a grill over high heat. Add the steaks and sear each side for 2 to 3 minutes, until dark brown. Transfer to a baking sheet and finish cooking in the oven to your desired doneness, 8 to 12 minutes. Rest for 5 minutes before slicing on the diagonal. 
9
Divide the spinach gratin and steaks between plates to serve. Drizzle with sauce.