Steak Au Poivre with Natalie's Nectar Cream Sauce

Steak Au Poivre with Natalie's Nectar Cream Sauce


2 1–lbs New York Steak Strips
4 tbsp cracked peppercorns
2 tsp extra–virgin olive oil
1 tbsp unsalted butter

4 tbsp unsalted butter
1 medium shallot, minced
3/4 cup chicken broth
1 cup beef broth
1/4 cup heavy cream
1 tsp lemon juice
1/3 cup Latah Creek’s Natalie’s Nectar


Heat 1 tablespoon butter in skillet over medium heat and sauté shallot until soft. Add beef and chicken broths increasing heat to high. Boil until reduced by about half and set aside. When ready to use, pour reduced broth, cream, and Natalie’s Nectar into skillet; increase heat to high and bring to a boil. Simmer until deep golden brown and slightly thick, about 5 minutes. Remove from heat. Whisk in remaining 3 tablespoons butter and lemon juice. Adjust seasonings with salt.

Cut both steaks in half crosswise. Season top and bottom of each piece with salt. Place peppercorns onto plate and press both sides of each piece into peppercorns. In heavy sauté pan over high heat, warm oil and butter. When pan is hot, fry steaks until the undersides are well seared, 2–3 minutes. Turn the meat and cook the other side for about 1 minute. Press with a finger to test for slight springiness, indicating rare. Cook to desired doneness and transfer steaks to warmed individual plates.

Heat Natalie's Nectar cream sauce in the pan over medium heat. Stir sauce to scrape up any browned bits and cook until warmed. Spoon over steaks and serve immediately.

Ellena's Notes

If you love pepper, this is the steak recipe for you! It is fabulous when topped with either Natalie’s Nectar cream sauce or my Red Wine Reduction. All I can say is AMAZINGLY GOOD!!!

This pairs wonderfully with our Mike's Reserve Red or Carmenere.

Eat Simple, Eat Well, Ellena