Steak au Poivre

This recipe adapts classic Steak au Poivre to be lower in sodium without sacrificing any of the rich, peppery flavor. We achieve this by using unsalted butter and beef broth, and relying on the pepper and other aromatics for depth.

Yields: 2 servings, 180mg sodium

Prep time: 10 minutes Cook time: 15-20 minutes

Ingredients:

• 2 (8-10 oz) sirloin steaks, about 1-inch thick

• 2 teaspoons coarsely ground black pepper (use a pepper grinder for best results)

• 1 tablespoon vegetable oil

• 4 tablespoons unsalted butter

• 1 shallot, minced

• ½ cup red wine (a dry red like Cabernet Sauvignon or Merlot works well)

• ½ cup unsalted beef broth

• ½ teaspoon minced fresh thyme

Instructions:

1. Prepare the Steaks: Pat the steaks dry with paper towels. This helps them sear better. Generously coat both sides of the steaks with the coarsely ground black pepper, pressing it gently into the meat.

2. Sear the Steaks: Heat the vegetable oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it's very hot but not smoking. Carefully place the steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare, 4-5 minutes per side for medium, or longer for your desired doneness. Use a meat thermometer to check the internal temperature: 125°F for medium-rare, 130°F for medium.

3. Rest the Steaks: Remove the steaks from the skillet and place them on a plate. Tent loosely with foil and let them rest for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender steak.

4. Make the Sauce: While the steaks are resting, melt 2 tablespoons of the unsalted butter in the same skillet over medium heat. Add the minced shallot and cook until softened and translucent, about 2-3 minutes.

5. Deglaze the Pan: Pour in the red wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon. This adds a lot of flavor to the sauce. Bring the wine to a simmer and let it reduce by about half, which should take about 5-7 minutes.

6. Finish the Sauce: Add the unsalted beef broth and thyme to the skillet. Bring to a simmer again and cook for another 2-3 minutes, allowing the sauce to thicken slightly. Stir in the remaining 2 tablespoons of unsalted butter until it's melted and incorporated into the sauce.

7. Serve:  Slice the steaks against the grain and spoon the sauce over them. Serve immediately. Excellent with sides like roasted asparagus, smashed potatoes, or a simple green salad.

Tips and Variations:

• For a richer sauce, you can add a tablespoon of heavy cream at the end.

• If you don't have shallots, you can substitute with finely chopped red onion.

• Feel free to experiment with other herbs like rosemary or tarragon in addition to or instead of thyme.

• Make sure your pan is hot enough when searing the steaks to get a good crust.

• Resting the steaks is crucial for tenderness. Don't skip this step!

Enjoy your delicious and flavorful low-sodium Steak au Poivre!