Steak au Poivre Recipe

• NY Strip steak or Ribeye (any marbled steak)
• 2 Tbs butter
• 1 Tbs oil
• 1 shallot, diced
• 1 cup sherry or cognac
• 1/2 cup cream
• 2 sprigs fresh thyme (optional)
• Salt
• Pepper

1. Preheat oven to 375 degrees.
2. Season steaks with salt, pepper, thyme, and oil.
3. Let the steak reach room temperature over 15-30 minutes.
4. On a warm skillet over med-high heat, melt 1 Tbs butter and sear the steaks until just brown on both sides.
5. Quickly place the steaks in the oven and remove when cooked to taste.
6. While steaks are cooking, remove most of the cooking liquid from the pan and lower the heat of the skillet to medium.
7. Cook shallots until just transparent.
8. Add sherry and scrape up brown bits from pan.
9. Cook until sherry reduced by 1/2 and add remaining butter.
10. Add cream and continue simmering until sauce just coats the spoon.
11. Add additional pepper to taste and place poivre sauce in bowl.
12. Remove steaks from oven and set to rest for 5-10 min while loosely covered with foil.
13. Transfer steak to plate and stir in jus from oven cooking to poivre sauce.
14. Serve poivre sauce over steaks.

ribeye, butter, oil, shallot, sherry, cream, thyme, salt, pepper

Taken from cookeatshare.com/recipes/steak-au-poivre-161 (may not work)