Thai-Style Steak Au Poivre

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

Step 8

Incorporate the thai chilli paste, coconut milk, and season with fish sauce.

Step 9

Plate up the steak with the sauce and serve with rice.