Steak Au Poivre (it’s a French thing)

Au Poivre ( pronounced “oh-pwav”) means ‘with pepper.’   This is such an easy steak recipe that can be done right on your stove top (cast iron pan works great here) and the flavors explode in your mouth.  You can use a New York Strip steak, a Rib-eye, a Sirloin, Flank steak, or even a Filet Mignon ( if you can afford it, why not?).  It can be made plain without any accompanying sauce but why not go for the whole monty?  ENJOY!

Note: I am sharing here a recipe for just one 6-8 ounce steak of your choosing, but the sauce will probably be enough for a couple of steaks should you so desire.

Ingredients:

1 6-10 ounce steak of your choosing

1 tablespoon of oil

1 tablespoon unsalted butter

3  garlic cloves

3  sprigs of fresh thyme

Sea salt and cracked black pepper to taste

For the Sauce:

1 teaspoon of unsalted butter

½  peeled and finely chopped minced shallot

1   finely minced clove of garlic

¾  tablespoons of crushed peppercorn

1/8 cup cognac or a good brandy

¾ cup of whipping cream

½ tablespoon of chopped fresh parsley

Sea salt to taste to finish