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BEEF - RIB-EYE - Steak Au Poivre
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| The Chew CLINTON KELLY'S STEAK AU POIVRE | |
| 3 pounds | Sirloin Steak |
| Salt | |
| Coarsely cracked Black Pepper | |
| Butter | |
| 2 | Shallots,, (chopped) |
| 3 | Garlic cloves,, (minced) |
| Olive Oil | |
| 1/4 cup | Bourbon |
| 1 tablespoon | Dijon Mustard |
| 1/2 cup | Half and Half |
Aggressively season steak with salt and pepper on both sides. Melt a tablespoon of butter over medium-high heat in a heavy pan. Pan fry steak for 5 to 6 minutes or until medium-rare. Remove steak from the pan, set aside.
Add the chopped shallots to the pan, saute, for a couple of minutes. Add more butter or olive oil as needed.) Add the garlic and cook until fragrant and soft, about 1 minute. Deglaze pan with bourbon, scraping up brown bits in pan. Stir in mustard and more black pepper. Reduce heat and add half and half.
Return steak to pan and baste with sauce. Slice steak and top with sauce to serve.
Helpful Tips:
1. Use freshly cracked pepper if available.
2. Steak Au Poivre typically uses Filet Mignon, but Sirloin yields richer flavor for a lower cost.
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