Sometimes I really really crave au poivre sauce. Like, the sauce itself with a nice steak, fries, mashed potatoes, etc. So when cabagges.world showed this recipe on their Instagram, I knew I had to try it.
Guys. It was SO GOOD.
I think I only had cilantro instead of parsley but it was fine. Everything else was amazing. It makes enough sauce for 2 steaks very generously, or I'm sure you can stretch it out to four steaks. Make sure you season your steak but not too aggressively because the sauce has a good amount of salt in it from the miso and the beef broth.
Steak Au Poivre with Miso & Sansho Pepper
Adapted from cabagges.world
Adapted from cabagges.world
1 1-1.5" thick ribeye steak (or whatever kind you prefer)
2 clove garlic, minced
1 shallot, minced
2 tsp ground pepper (preferably fresh ground)
1/2 cup sake
1/2 cup beef broth
1 Tbsp miso
1 tsp Sansho pepper
1.4 cup heavy cream
1/4 cup parsley (or in my case, cilantro)
Make sure steak is at room temperature (take it out of the fridge about 45-60 min before cooking). Rub steak all over with a neutral oil and then season both sides with salt and pepper. Heat a cast iron pan on high-ish. Sear steak for two minutes, then flip to the other side for another two minutes. Repeat. Then do each side for 1 minute more. This should get you medium rare. Adjust the cooking time further if you want it more cooked but the steak should be flipped every two minutes.
Turn heat to medium and without adding more oil, add garlic, shallots and pepper. Cook for about 30-45 seconds until shallots are translucent.
Turn heat up slightly and pour in sake to deglaze. Scrape with a wooden spoon and then reduce sake by half.
Turn heat down to medium and add beef broth. Bring to a low boil, add in miso and sansho pepper, and stir to combine.
Turn heat to low, then add heavy cream. Stir and reduce until it thickens to a gravy-like consistency. Taste and adjust for additional salt.
Add butter and parsley, stir to mix through and then serve!
