How to Make Steak au Poivre – Part 1

hi I’m Rebecca Brayton and welcome to
watchmojo.com and today personal chef
Elliot Cohen will show us how to make
steak au poivre for – we need some
peppercorn so that’s what we have here
you need to use black peppercorns and if
you want you can add some colored
peppercorns to it for some color we’re
going to grind these up we’re going to
press them into the steak to make a
crust and then we’re gonna cook the
steak in a pan it’s gonna become really
nice and crispy and flavorful and then
after that we’re gonna make a quick
sauce and put them together and it’s
gonna be really yummy so I’m gonna take
my peppercorns I’m using a grinder here
you could do this in a ziploc bag and
crush them with a pot I’m just gonna
pulse it a little bit I want the peppers
chunky I don’t want them ground so I’ve
got this in a little pan here I’m gonna
flatten this out so I’m gonna take this
New York sirloin and I’m gonna just
press it into this peppercorn crust I’m
gonna flip it over and when I first
started making this years ago I thought
it’s a lot of pepper but it ends up just
being wonderful and the nice sauce we’re
gonna make is just gonna be a great
contrast for the peppercorns so now we
also want to salt our steak so we’re
gonna add some salt here that’s that in
and now we’re ready to cook the steak
very very important when you’re cooking
meat or in fact when you’re cooking
anything that’s kept in the fridge you
want to bring it out a little bit before
you cook it because food cooks more
evenly and more efficiently from room
temperature so this steaks been on the
counter about 30 minutes so I’m gonna
heat up my pan and I really want the pan
to be hot because I want a really nice
hard sear on this and the basic
technique for cooking this is I’m gonna
give it a hard sear on both sides the
steak is gonna take about 10 minutes to
cook you can see it’s about an inch
thick so my pan is hot now I’m gonna
take my vegetable oil and butter
swirl it around I’m on high heat now I’m
gonna place steak in there at this point
you don’t want to start moving the steak
around checking it just let it do its
thing for about one to two minutes we’re
gonna take a look at it we will just
want a very very nice crust we’re gonna
turn the steak over so we’re gonna let
this side Brown for about a minute so
now this steak is nicely cooked on the
outside but in the inside it’s still raw
too rare so we got to turn the heat down
we’ll just let this go for a couple of
minutes okay so we’re gonna see how this
is doing want to be careful when you
lift this up so you see how beautiful
this looks I’m gonna give it a little
touch and it feels like it’s around
medium-rare and this is just practice
you’ve got to do this 10 or 20 times and
see how it’s done and then you’ll be
able to figure out when your steak has
done the way you want it I like to cook
my steaks medium-rare to medium
so we’re gonna put that in there and
we’re gonna rest this steak while we
make its sauce and resting means we’re
just gonna put it in a little foil here
and this is gonna generate some juice
we’re gonna take that juice which has a
lot of flavor just before we’re ready to
serve it up and we’re gonna pour it into
the sauce mixture