Crushed peppercorn crust with a bold sauce. Don’t let the fancy name intimidate you, as this is a very easy and tasty recipe to prepare.
This is actually a spin-off of a classic, French bistro-style dish. It involves simmering the meat at high temps and simmering down the sauce.
It makes the perfect appetizer or main dish. Enjoy!
Steak Tips Au Poivre
Crushed peppercorn crust with a bold sauce. Don't let the fancy name intimidate you, as this is a very easy and tasty recipe to prepare.
Ingredients
- 2 tbsp crushed black pepper, from peppercorns
- 2 tsp garlic salt
- 2 tbsp canola or olive oil
- 4 tbsp unsalted butter
- 1/2 yellow onion, diced
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 tbsp fresh thyme leaves
Instructions
- 1. Crush the peppercorns in a grinder or with a mallet. Spread evenly over a plate or shallow dish. Firmly press the steak tips against the pepper corns. Sprinkle over the garlic salt and set aside.2. Heat the oil in a large cast iron skillet over medium-high heat until oil shimmers. Then, add the steak tips and cook until desired doneness and well-toasted, about 3-4 minutes. Remove steak tips and place on a plate, tented. Set aside.2. In the same skillet, add butter over medium heat. Then, sauté the onion until softened, about 5 minutes. Add the wine, broth and thyme. Simmer for 6-8 minutes, scraping up brown bits and making sure it is slightly thickened. Reduce heat. Add steak tips back in and spoon sauce over the steaks. Garnish with fresh thyme. Serve.
