On New Year’s Eve, I had steak au poivre (pepper steak in French) at Ray’s to the Third Restaurant in D.C. If you’re familiar with the restaurant scene in D.C., you have definitely heard of Ray’s the Steaks, Ray’s Hellburger, and/or his newest restaurant, Ray’s to the Third. I loved this steak because the crushed peppercorns definitely gave the meat flavor and a little zing too. I decided to make my hubby Steak Au Poivre with Red Wine Sauce. I served the steaks and sauce over a bed of Rosemary Polenta. I love making polenta because not only is it simple to make, but you can add whatever cheeses or spices you want. I also love it because it sopped up all that delicious red wine sauce. Definitely give this dish a try. Happy eating!
- 4 filet mignon steaks
- Sea salt for sprinkling
- 1 tbsp cracked black peppercorns
- 1 tbsp olive oil
Red Wine Sauce:
- 1 tbsp unsalted butter
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 tbsp dried rosemary
- 1/2 cup dry red wine (I used Chianti)
- 1 cup beef stock
- 1 tbsp tomato paste
- 1 tbsp cornstarch mixed with 2 tbsp water
- Sea salt and fresh ground pepper
- Sprinkle both sides of steaks generously with sea salt and pepper, pressing pepper into both sides. Let the steaks sit at room temperature for at least 15 minutes before cooking.
- In a large saute pan, heat olive oil over medium-high heat. Add the steaks and cook to desired doneness; I cooked my steaks to medium, 5 minutes on each side. Remove the steaks to a plate and cover with aluminum foil.
- Meanwhile, in the same saute pan, melt the butter over medium-high heat. Add the onion, garlic, and rosemary and cook for about 3 minutes. Add the wine and beef stock and bring to a boil until reduced by half, about 4-5 minutes. Reduce the heat to medium, whisk in the tomato and cornstarch, and simmer, whisking occasionally, until thickened, about 4 minutes. Season to taste with salt and pepper.
- Serve steaks a top Rosemary Polenta and spoon sauce over steaks, allowing to soak into polenta.