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New York Steak Au Poivre

A New York strip steak seasoned with cracked peppercorns, seared, finished in the oven, and served with a creamy peppercorn sauce.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

New York Steak Au Poivre

Time1 minute

Ingredients

Directions

Sear the steaks

  1. Place a sauté pan over heat, coat the bottom with olive oil, and allow it to heat to medium hot.

  2. While the pan is heating, season the steak with salt and lightly coat each side with cracked peppercorns.

  3. Place each steak in the pan and sear each side well.

  4. Remove the steaks and place them in the oven to complete cooking to the desired doneness.

Make the sauce

  1. Drain the pan and add 2 teaspoons of softened butter, chopped shallots, and additional cracked black pepper.

  2. Caramelize the shallots and add brandy carefully.

  3. Flame the brandy and cook for 1 minute, then add beef stock and heavy cream.

  4. Cook until thickened, then add the remaining butter and whisk until smooth.

Serve

  1. Place the steaks on a warmed dinner plate and pour some sauce over the top.

Nutrition, whole recipe (rough)

543Calories
27 gProtein
46 gFat
5 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Shallot1 tbsp minced (10g)7
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Brandynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Shallot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

New york strips
Provide the main protein, which browns on the surface and cooks through in the oven.
Butter
Adds richness and a silky texture to the finished sauce.
Heavy whipping cream
Adds body and richness, thickening the pan sauce as it reduces.
Beef stock
Forms the liquid base of the sauce, adding savory depth as it reduces.
Shallot
Caramelizes in the pan, adding sweetness and a mild savory aroma to the sauce.
Black peppercorns
Form a crust on the steak and give the sauce its sharp, pungent bite.

The step that matters

Flame the brandy. Brandy must be added off the heat or carefully, since its alcohol vapour can ignite suddenly. Flaming burns off much of the alcohol and concentrates the flavour before the stock and cream go in.

Swap the clove

How well each one fits the dish's main ingredients (butter, olive, brandy, shallot, parsley, cream, beef):

  1. Capersfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against butter, olive, brandy, shallot, parsley, cream, beef. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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