● Members
Steakhouse & Grill
Reverse-Sear Salisbury Steak with Chimichurri
A Reverse-Sear Salisbury Steak, kissed with char and smoke, and served with Chimichurri.
Recipes / Steakhouse & Grill / Herb-Crusted Steak au Poivre with Red Wine Jus
Steakhouse & Grill
Free recipe
Herb-Crusted Steak au Poivre with Red Wine Jus
Our Steak au Poivre leans on unsalted butter and patience: kissed with char and smoke, then finished with Red Wine Jus.
Ingredients
What you'll need
- 1 lb steak au poivre
- 2 tsp unsalted butter
- 1 medium garlic
- 1 lb fresh thyme
- a pinch kosher salt
- 4 oz coarse black pepper
- 1/4 cup olive oil
- to taste a squeeze of citrus
Method
Step by step
- Season the steak au poivre generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the steak au poivre and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
More Steakhouse & Grill
● Members
● Members
Steakhouse & Grill
Cast-Iron Filet Mignon and Roasted Garlic
A Cast-Iron Filet Mignon, rich without ever feeling heavy, and served and Roasted Garlic.
Free
Steakhouse & Grill
Rested Rack of Lamb with Peppercorn Sauce
Our Rack of Lamb leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Peppercorn Sauce.
● Members
Steakhouse & Grill
Bone-In Pork Loin and Roasted Garlic
A Bone-In Pork Loin, built on a slow, honest base, and served and Roasted Garlic.