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STEAK AU POIVRE INSPIRED BY ARCHER

cook:

1 h 40 min

Picture for Steak au Poivre inspired by Archer

5,507,708 views  This week, we're headed back to the Archer archives in search of a tasty dish to recreate, and I could find none better than steak au poivre - even if it was served sans 'poivre'. We won't make that mistake in the BwB kitchen, as we recreate this French classic with some modernized veggie sides.

4 servings

US

original

metric

INGREDIENTS

Black Peppercorns, crushed

Black Peppercorns, crushed

Filet Mignons

2 Filet Mignons

Kosher Salt

Kosher Salt

Baby Carrots

1 pound Baby Carrots

Butter

2 sticks Butter

Butter

2 tbsp Butter

Bourbon

½ cup Bourbon

Orange Juice

¼ cup Orange Juice

Brown Sugar

2 ½ tbsp Brown Sugar

Thyme

Thyme

Black Pepper

Black Pepper

Peas

1 pound Peas

Shallot

1 Shallot

Mint, chopped

2 tbsp Mint, chopped

Zest of Lemon

1 Zest of Lemon

Vegetable Oil

Vegetable Oil

Cognac

⅓ cup Cognac

Beef Stock

1 cup Beef Stock

Heavy Cream

½ cup Heavy Cream

DIRECTIONS

1.

Start by crushing your black peppercorns and then straining them through a fine mesh sieve. Pour what’s in the sieve into a bowl and set aside.

Black Peppercorns, crushed

Black Peppercorns, crushed

2.

Season both sides of your filet mignons heavily with salt and then let them sit at room temperature for 30 minutes up to an hour.

Filet Mignons

2 Filet Mignons

Kosher Salt

Kosher Salt

3.

In a deep saute pan melt butter. Once it’s bubbly, add your carrots. Slow cook them in the butter for 10-15 minutes, stirring constantly. Add bourbon and once the alcohol has cooked out add orange juice along with brown sugar. Cook until a syrupy glaze has formed. Season with some freshly chopped thyme along with salt and pepper.

Baby Carrots

1 pound Baby Carrots

Bourbon

½ cup Bourbon

Orange Juice

¼ cup Orange Juice

Brown Sugar

2 ½ tbsp Brown Sugar

Thyme

Thyme

Black Pepper

Black Pepper

Kosher Salt

Kosher Salt

Butter

1 stick Butter

4.

Par-boil the peas for about 2 minutes and then immediately put them in an ice bath (unless they are frozen peas, in which case you can skip that step). Strain the peas. Melt butter in a pan and then add chopped shallot. Saute for 2 minutes and then add peas. When peas are tender add chopped mint, and the lemon zest. Season with salt and pepper. Mix to combine.

Peas

1 pound Peas

Butter

½ sticks Butter

Shallot

1 Shallot

Mint, chopped

2 tbsp Mint, chopped

Zest of Lemon

1 Zest of Lemon

Kosher Salt

Kosher Salt

Black Pepper

Black Pepper

5.

Pat the steaks dry and then add them to a hot skillet with vegetable oil. Pan sear the steaks for about 4 minutes per side over a medium high heat. Add butter and baste the steaks until they reach your desired internal temperature. Set aside and let rest for 10 minutes.

Vegetable Oil

Vegetable Oil

Butter

½ sticks Butter

6.

Wipe out the pan and then add your crushed peppercorns. Toast for about 20-30 seconds. Remove from heat and add cognac. Once the alcohol has cooked out, add beef stock (before using, boil down beef stock from double to half of the called amount of beef stock) along with heavy cream. Whisk to combine. Keep stirring and simmering until it thickens up and then add butter. Mix to combine.

Black Peppercorns, crushed

Black Peppercorns, crushed

Cognac

½ cup Cognac

Beef Stock

½ cup Beef Stock

Heavy Cream

½ cup Heavy Cream

Butter

2 tbsp Butter

7.

Add steak, peas, and carrots to a plate. Top steak with sauce, serve and enjoy!

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