California Farm Wagyu Steak Au Poivre

Name: California Farm Wagyu Steak Au Poivre
Total time: 1500 s
Yield: 2 people
Cuisine: American
Ingredients: 1 Wagyu steak, one pound, 3/4” thick; 4 Tbs black whole peppercorns, freshly cracked; 4 Tbs minced red onion; 2 Tbs grapeseed oil; 2 Tbs Grassfed butter; 1/2 cup heavy cream; 1 cup beef bone broth; 1/2 Tsp Maldon flaked seasalt; 1/4 cup Cooking Brandy; For the avocado shrimp salad appetizer; For the double baked stuffed potato skins

Hobby Horseman @HobbyHorseman

California, United States

I have added some recent refinements from The New York Times Cooking section to my peppersteak recipe, namely different ways to crush whole peppercorns and a better way to thicken the sauce.

Our peppersteaks are normally charcoal grilled, but this recipe is for pan searing and reverse baking in the oven, and then flambéing, lighting alcohol in the skillet. Served with avocado shrimp appetizer, stuffed potato skins and California Cabernet Sauvignon wine.

I have added some recent refinements from The New York Times Cooking section to my peppersteak recipe, namely different ways to crush whole peppercorns and a better way to thicken the sauce.

Hobby Horseman @HobbyHorseman

California, United States

I have added some recent refinements from The New York Times Cooking section to my peppersteak recipe, namely different ways to crush whole peppercorns and a better way to thicken the sauce.

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Ingredients

Steak 15 minutes, sauce 10 minutes

2 people

1Wagyu steak, one pound, 3/4” thick
4 Tbsblack whole peppercorns, freshly cracked
4 Tbsminced red onion
2 Tbsgrapeseed oil
2 TbsGrassfed butter
1/2 cupheavy cream
1 cupbeef bone broth
1/2 TspMaldon flaked seasalt
1/4 cupCooking Brandy
For the avocado shrimp salad appetizer
For the double baked stuffed potato skins
Equipment: large cast iron skillet, probe thermometer
Cost: wagyu beef, $7 to $17 a pound

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Steps

Steak 15 minutes, sauce 10 minutes

1

Slice 3/4” thick steak from whole rib, about a pound. Bring to room temperature while serving “make-your -own” avocado shrimp salad.

California Farm Avocado Shrimp Salad
2

Crack enough whole black peppercorns, three or four tablespoons, with wooden mallet in a kitchen towel to coat both sides of the steak. Update: coarse grinding by hand in peppercorn mill tastes better than cracking.
3

Salt the meat lightly on both sides with maldon flaked seasalt. Cover with cracked peppercorns.
4

Heat oven to 425F degrees. Heat cast iron skillet with grapeseed oil to hot, test by putting peppercorn in, should splutter, put meat in, four minutes per side. Transfer pan to oven, bake till 132F degrees internal steak temp, about 3 minutes. Pour cooking brandy over steak, set ablaze till evaporated. Set steak aside to rest.
5

Use pan drippings to glaze diced shallots for the Sauce. Add beef bone broth to thicken the sauce. Remove from heat once thickened. Add spoonfull of grassfed butter to cream the sauce. Add heavy cream to silken the sauce. Update: using this sauce method tastes better.

California Farm Beef Bone Broth
6

Slice the steak in half, lay out on the serving platter. Drizzle the creamy pepper sauce around the steak.
7

Serve with stuffed potato skins on the side. Enjoy.

California Farm Beef Stuffed Potato Skins on Latkes

Linked Recipes

California Farm Avocado Shrimp Salad

California Farm Beef Bone Broth

California Farm Beef Stuffed Potato Skins on Latkes

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on February 16, 2025 01:11

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.