Steak Au Poivre With Mushrooms

Steak Au Poivre With Mushrooms



  • ¼ cup plus 2 tbsp. grapeseed oil
  • 2 shallots, thin julienned
  • 1 pound crimini mushrooms, quartered
  • 3 oz. brandy
  • 1 tsp. fresh thyme, chopped
  • 3 oz. heavy cream
  • 6 strip steaks (8 0z.)
  • 4 tbsp. cracked black pepper
  • Sea salt


  1. Heat a large sauté pan over medium-high heat. Add 2 tbsp. of grapeseed oil, then add the shallots and all the mushrooms. Cook for 3 to 4 minutes, until mushrooms are slightly caramelized. Deglaze carefully with the brandy (it can catch fire).
  2. Add the thyme and heavy cream. Continue to cook the mushroom-shallot mixture and allow the cream to reduce in the pan for 3 to 4 minutes. Season with salt and pepper. Set aside.
  3. Heat 2 large pans on high heat and split the ¼ cup of oil between the pans. Crust the beef with cracked black pepper on one side only. Season with salt. Place the crust-side down and sear for 3 minutes.
  4. Flip the steaks and sear for another 3 minutes. Reduce heat to medium and continue to cook to desired temperature. Tent loosely with foil and let rest for 3 minutes before serving with mushrooms.
  • 686 calories
  • 72 grams protein
  • 15 grams carbs
  • 33 grams fat

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