Thai-Style Steak Au Poivre

Name: Thai-Style Steak Au Poivre
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian, Thai
Ingredients: 1 steak; salt; 1 tbsp black peppercorns; 1 tbsp makwan peppercorns (can sub with sichuan); 1 tbsp pink peppercorns; 1 tsp white peppercorns; 50 g butter; jasmine rice, to serve; 1 shallot, finely diced; 100 mL brandy; 1 tbsp green peppercorns; 250 mL beef stock; 1 tbsp thai chilli paste; 1 stalk lemongrass; 2 inch galangal; 2 kaffir lime leaves; 2 thai chillies; 100 mL coconut milk; 1 tsp fish sauce

9 steps

Prep:10minCook:15min

Steak au Poivre is nearly a perfect dish and really doesn't need to be changed, but giving this dish a Thai makeover adds a new dimension of umami and spice that is sure to impress.

Updated at: Sun, 01 Sep 2024 09:03:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories698 kcal (35%)

Total Fat36.9 g (53%)

Carbs25.6 g (10%)

Sugars8 g (9%)

Protein40.9 g (82%)

Sodium1044.4 mg (52%)

Fiber5.7 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1steak

salt

1 Tbspblack peppercorns

1 Tbsppeppercorns

makwan, can sub with sichuan

1 Tbsppink peppercorns

1 tspwhite peppercorns

50gbutter

jasmine rice

to serve

Thai-Style Au Poivre Sauce

1shallot

finely diced

100mlbrandy

1 Tbspgreen peppercorns

250mlbeef stock

1 Tbspthai chilli paste

1 stalklemongrass

2 inchgalangal

2kaffir lime leaves

2thai chillies

100mlcoconut milk

1 tspfish sauce

Instructions

Step 1

In a mortar and pestle, lightly crush the peppercorns.

Step 2

Season the steak on both sides with salt. Crust the steak on one side with the peppercorns.

Step 3

In a pan over high heat, add the neutral oil and sear the steak on the meat side until a crust forms, about 2 minutes. Flip and sear the peppercorn-crusted side for about 1-2 minutes.

Step 4

Turn the heat to low and add the butter. Baste the steak with the foaming butter until your desired doneness has been reached. Remove from the pan.

Step 5

In the pan, add the shallots and cook until translucent, about 30 seconds.

Step 6

Deglaze the pan with brandy and flambe.

Step 7

Add the beef stock, lemongrass, kaffir lime leaves, galangal, thai chillies, and green peppercorns. Turn the heat to low and reduce the beef stock by 1/3.