Steak au Poivre Pasta
March 13, 2025
Craving something extraordinary? Steak au Poivre Pasta delivers. Tender steak, bold peppercorn, creamy cognac sauce, and perfectly cooked pasta – a luxurious indulgence in every bite.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Ingredients
1¼ pounds beef strip steak, trimmed and cut into 1-inch cubes 2½ teaspoons coarsely cracked black pepper, divided, plus more for garnish
1½ teaspoons kosher salt, divided
1 tablespoon neutral cooking oil (such as canola oil)
5 tablespoons unsalted butter, divided
½ cup shallots, finely chopped
1½ tablespoons drained green peppercorns in brine (optional)
1 teaspoon finely chopped fresh thyme leaves, plus more for garnish
½ cup unsalted beef or chicken stock
Directions
1Bring a large pot of salted water to boil over high. Cook pasta according to package directions for al dente. Drain pasta, reserving ½ cup cooking water; set aside.
2Meanwhile, pat steak dry with paper towels, and sprinkle with 2 teaspoons of the black pepper and 1 teaspoon of the salt, pressing gently for the pepper to adhere to the steak.
3Heat oil and 1 tablespoon of the butter in a large skillet over medium-high. Add half of the steak pieces to the skillet, keeping space between each piece. Cook, undisturbed, until browned and crispy on bottoms, about 1 minute. Flip steak pieces, and continue cooking until browned on other side, about 1 minute. Flip pieces again, and cook, turning occasionally, until most sides are browned and crispy and steak is almost medium-rare, 1 to 2 minutes. Transfer steak to a large bowl. Repeat cooking process with remaining steak pieces, transferring cooked steak to bowl with the first batch; set aside. Do not wipe the skillet clean.
4Reduce heat to medium, and add shallots, green peppercorns, and thyme to drippings in skillet. Cook, stirring often, until shallots are softened, about 2 minutes. Remove skillet from heat, and pour in cognac to deglaze skillet. Return skillet to medium, and cook, stirring constantly to scrape up any browned bits on the bottom of the skillet, until cognac is nearly evaporated, about 30 seconds. Pour in broth, and bring to a simmer over medium. Simmer, stirring occasionally, until slightly reduced, about 2 minutes. Stir in the remaining 4 tablespoons butter, 1 tablespoon at a time, until sauce is glossy and smooth, about 2 minutes. Stir in crème fraîche, Dijon mustard, remaining ½ teaspoon each black pepper and salt. Simmer, stirring occasionally, until sauce is slightly thickened, about 5 minutes.
5Add drained pasta, Parmesan, and ¼ cup of the reserved cooking water to sauce, and toss to coat. Add additional cooking water as needed, tossing constantly, to create a glossy sauce. Remove from heat, and toss in steak cubes.
6Divide pasta and steak evenly among 4 plates, and garnish with additional fresh thyme and black pepper.
Recipe from Food & Wine.
Jeanne
March 13, 2025
I can see why you think that this is a keeper, Leslie. Just look at the ingredients.!Thanks for including it in your blog.