The sauce is dairy free and alcohol free and absolutely delicious. This Pan Seared Steak with Dairy Free Peppercorn Sauce (aka Steak Au Poivre) is also Gluten Free, Grain Free and can easily be adapted to be Paleo, Whole30 and Specific Carbohydrate Diet Legal too!
Stek au poivre (lub stek z papryki) Stanowi godne steki Danie, które jest wystarczająco proste, aby zrobić je w zaciszu własnego domu! Ten przepis łączy dwa smażone na patelni paski nowojorskie z kremowym i aromatycznym sosem z koniaku, ciężkiej śmietany, mielonej szalotki i sosu Worcestershire.
Ingredients 2 entrecôte (sirloin) steaks, or you could use rump steak if you prefer, weighing 6-8 oz (175-225 g) each 2 heaped teaspoons whole black peppercorns 1 clove garlic, crushed

Instructions Take the NY strips out of the fridge 20-30 minutes before you start cooking and allow them to come to room temperature. Place the butter and olive oil into a large cast-iron skillet (or a heavy-bottomed skillet) and heat them over Use several paper towels to pat dry the strips, then

Steak au poivre and steak Diane are both French-inspired steak dishes, but they differ in their sauce preparation. While au poivre sauce focuses on the bold flavors of peppercorns, steak Diane incorporates additional ingredients like Worcestershire sauce, mustard, and mushrooms.
Ingredients 1 boneless NY strip steak, 1 ½ inches thick (about 1 pound) 1 tablespoon black peppercorns 1 tablespoon vegetable oil Kosher salt 2 tablespoons unsalted butter 1 shallot, finely chopped ⅓ cup cognac 1 tablespoon Worcestershire sauce ¾ cup low sodium chicken broth 2 tablespoons heavy cream Watercress or arugula, for serving Directions
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