Photo: John Autry; Styling: Cindy Barr
Total Time
20 Mins
Yield
4 servings (serving size: 3 ounces steak and 1 1/2 tablespoons sauce)

How to Make It

Step 1

Heat a large cast-iron skillet over high heat. Pat steaks dry with paper towels; sprinkle steaks evenly with salt. Press peppercorns onto both sides of steaks. Add olive oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Cut each steak in half.

Step 2

While steaks rest, add shallots to pan; cook 1 minute or until almost tender. Stir in broth and vinegar, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes or until reduced by half. Remove from heat; stir in butter.

Ratings & Reviews

EllenDeller's Review

jhoffma3
August 25, 2014
LOVED this recipe. My steaks were done in more like 2.5 minutes per side, then rested on a plate. Any more and they would've been overcooked. Served with steamed potatoes and the pan-roasted asparagus recipe elsewhere on the CL site. Buy grass-fed and local when you can.

jhoffma3's Review

lmbyrd
November 21, 2010
Not bad...

pogomiss's Review

skspillman
October 18, 2010
Excellent weekday recipe. Worth trying! Great sauce.

skspillman's Review

alisonlatcheran
June 06, 2010
This was delicious. I served it alongside green beans and some roasted potatoes. I will definitely make it again--followed the recipe exactly.

lmbyrd's Review

yumyumgirl
June 01, 2010
My boyfriend declared this the best meal he's eaten in a long time. I consider that a high compliment, since I think of myself as a decent (and adventurous) cook! For medium-rare steaks that are 1/2" - 3/4" thick, a minute to a minute and a half on each side is plenty of time.

alisonlatcheran's Review

pogomiss
May 16, 2010
Great lite version of Steak au Poivre! Easy too. Just added a little garlic because I use garlic in everything :)

yumyumgirl's Review

EllenDeller
May 16, 2010
The shallot glaze adds a nice tang to these steaks. Steaks I used were thinner and smaller. Also I used water instead of beef broth--still very tasty. This can certainly be a weekday meal. Will definitely make this again. I served this dish with an asparagus soup with cheese croutons.