Steak au Poivre
Zabuton Wagyu Steak, Brandy Cream Sauce, Herbs
Chef Stephen Benzinger of The Wayward at Canopy Philadelphia | Philadelphia
Adapted by StarChefs | january 2024
INGREDIENTS
Au Poivre Sauce:
2 tablespoons blended oil
3 shallots, brunoise
1 cup green peppercorns
1 cup brandy
1 quart veal glace
1 pound butter
1 tablespoon kosher salt
½ teaspoon ground black pepper
Peppercorn Crust:
2 tablespoons ground black pepper
1 tablespoon ground white pepper
1 tablespoon coriander
To Assemble and Serve:
Yield: 1 serving
One 7-ounce Zabuton wagyu steak
Kosher salt
2 tablespoons clarified butter
2 ounces upland cress
1 ounce micro radish
1 tablespoon extra virgin olive oil
1 teaspoon Maldon salt
METHOD
For the Au Poivre Sauce:
In a saucepan over medium-high flame, heat oil. Add shallots and peppercorns and cook until shallots are soft and translucent. Deglaze pan with brandy and continue to cook until liquid is reduced by half. Stir in veal glace and bring mixture to a boil. Reduce heat and whisk in butter, one tablespoon at a time, until the mixture is fully emulsified. Season with salt and pepper. Cover pan and keep warm.
For the Peppercorn Crust:
In a sauté pan over medium heat, toast all spices until fragrant. Transfer to a spice grinder and pulse until a fine powder is achieved. Set aside.
To Assemble and Serve:
Liberally season steak with kosher salt and 2 tablespoons Peppercorn Crust, making sure the steak is evenly and completely coated. In a sauté pan over high flame, heat clarified butter. Add seasoned steak and sear on all sides. Remove pan from heat and let sit 2 minutes. Once cooled, remove steak from the pan and slice into 1-inch thick pieces. Set aside. In a small mixing bowl, toss microgreens with extra virgin olive oil and Maldon salt. Set aside. Spoon 4 ounces Au Poivre Sauce onto a serving plate. Arrange sliced steak on top of the sauce. Finish with the dressed herb salad.
