In stock
SKU
4052 5059 5057 R085

4052 Viking Oak Smoked Steak au Poivre with Long Pepper Crust

4052 Viking Oak Smoked Steak au Poivre with Long Pepper Crust

4052 Viking Oak Smoked Steak au Poivre with Long Pepper Crust

Aggressively season the steak with Viking Oak Smoked Salt and Long Pepper on both sides.

Heat a stainless steel skillet to medium high heat and add just enough oil to cover the bottom. Cook the steak 4-5 minutes per side for medium rare. Remove steak from pan and set aside.

In the same pan, add butter and sauté shallots until translucent. Deglaze with Cognac. Add beef stock and reduce the liquid by half.

Add heavy cream and Wild Green Szechuan Peppercorn. Spoon sauce onto plate and top with the steak.

- New York Strip Steak

- (4052) Viking Oak Smoked Salt

- (5057) Long Pepper "Wild Picked", freshly ground

- 2 tablespoons Olive Oil 

Sauce

- 2 tablespoons unsalted butter

- 1 teaspoons shallots, diced

- 1 tablespoon Cognac

- ¼ cup beef stock

- ¼ cup heavy cream

- 1 teaspoon (5059) Wild Green Szechuan Peppercorn, freshly ground

Make sure the steak is at room temperature before cooking.  This makes the steak cook evenly and quickly.

A classic French dish with our Wild Green Szechuan Peppercorns

 

More Information
SKU 4052 5059 5057 R085
Ingredients

x

Prep Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Yield 1 Steak
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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