12394 Pan-Sautéed Steak with Black Pepper, Armagnac, and Yellow Raisins Serves 2 Wed Aug 06 01:06:17 -0700 2008 Thu Feb 05 19:10:04 -0800 2009 Licensed http://www.chow.com/recipes/12394 Fri, 06 Feb 2009 03:10:04 GMT Here's my version of the old bistro favorite, steak au poivre, with the addition of Armagnac-soaked yellow raisins to soften the aggressiveness of the pepper.

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  • Season the steaks with salt; rub with half the oil. Cover loosely with plastic wrap and refrigerate until 30 minutes before cooking. In a small bowl, macerate the raisins in the Armagnac for at least 30 minutes.
  • Dry the steaks with paper towels. Spread half the crushed peppercorns on a paper towel. Firmly press the steaks into the peppercorns. Spread the remainder on top of the meat and use your palm to press them down firmly.
  • Slowly, heat a heavy skillet until hot and add the remaining oil. Add the steaks and sear them for 2 minutes on each side. Regulate the heat so that you don't produce too many burned peppercorns. Using a wide spatula, carefully transfer the steaks to a cake rack set over a plate; tent with foil to keep warm.
  • Pour off the fat and any loose burnt peppercorns in the skillet. Add the raisins and Armagnac and, when heated, avert your face and carefully ignite. When the flames subside, add the stock and bring it to a boil over high heat, scraping up any browned bits from the bottom of the skillet. Whisk in the mustard and cream and any meat juices that have accumulated around the beef; bring to a boil. Add the butter and shake the skillet over moderate heat until a smooth sauce forms. Adjust the seasoning and pour over the steak and serve.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 2 boneless rib, strip, or shell steaks, cut ¾ inch thick, trimmed of fat, about 7 ounces each

    ]]>     Coarse kosher salt

    ]]>     1 tablespoon grapeseed, French peanut, or mild-flavored olive oil

    ]]>     1½ tablespoons yellow or golden raisins, softened in warm water and drained

    ]]>     2 tablespoons Armagnac or Cognac

    ]]>     4 teaspoons freshly crushed mixed black and white peppercorns

    ]]>     ¼ cup meat stock or water

    ]]>     1 teaspoon Dijon mustard

    ]]>     1½ tablespoons heavy cream

    ]]>     1 tablespoon unsalted butter

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