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Recipe of the Month - Steak au Poivre et Thé
Michele LillieFor a simple, yet elegant dinner, try this tea-inspired spin on the the French classic, Steak au Poivre. The Earl Grey tea imparts beautiful and intriguing flavor notes both to the steak and the silky sauce. Serve with sauteed wild mushrooms or roasted potatoes. Pour a cup of our Earl Grey tea for the perfect pairing.
Ingredients
- 2 tablespoons loose-leaf Earl Grey tea leaves, divided
- ½ cup boiling water
- 1 teaspoon black or Szechuan peppercorns
- 1 teaspoon green or white peppercorns
- ½ teaspoon allspice berries
- 4 (6- 8-ounce) filet mignon steaks, each about 1½ inches thick
- 1 tablespoon unsalted butter
- 1-2 tablespoons vegetable oil
- 2 tablespoons bourbon
- ½ cup heavy whipping cream
Directions
Step 1
Preheat oven to 250°F. Put 1 tablespoon of the tea leaves in a medium bowl and add boiling water. Steep, covered, for 4 minutes. Strain and discard the leaves.
Step 2
In a spice grinder (or mortar & pestle), combine the remaining 1 tablespoon of tea leaves, both types of peppercorns and allspice. Process or crush only to a coarse texture. Do not process too much. Pour onto a plate. Lightly sprinkle each side of steaks with kosher salt and press into the pepper-tea mixture to lightly encrust the steaks.
Step 3
Heat vegetable oil in a large skillet over high heat. Sear the filets until browned, about 4 minutes per side. Turn and continue to cook to desired doneness. Remove from heat and transfer steaks to an oven-safe plate. Place in oven to keep warm while you make the sauce.
Step 4
Off the heat, pour bourbon into the same pan. Return to medium-high heat and allow to almost evaporate, scraping any bits from the pan to deglaze it.
Step 5
Add 3 tablespoons of reserved tea and bring back to simmer. Reduce slightly, then add cream. Let thicken over medium-high heat until mixture coats a spoon. Remove from heat and whisk in butter until incorporated. Taste and adjust seasonings with salt and reserved tea.
Step 6
To serve, pour sauce to coat each of four plates. Place steaks on top of the sauce. Serve immediately with more sauce on the side.