Wagyu Steak Au Poivre Is A Great Alternative To Eating Out At Fancy Restaurant

SALT LAKE CITY, Utah – If you’re spending your Valentine’s Day in, there’s a perfect recipe that will make it seem like you’re out at a fancy restaurant.

Wagyu Steak au Poivre

From Chef Lesli Sommerdorf for Harmons

Difficulty: 2

Total Time: :40

Serves: 4

Ingredients

• 3 Tbsp canola oil
• 4 (6 oz) American wagyu New York steaks
• Salt
• 2 Tbsp freshly ground pepper
• 1 shallot, minced
• 1/2 cup beef broth
• 1/4 cup heavy cream
• 2 tsp Dijon mustard
• 2 Tbsp unsalted butter, cut into small pieces
• 1 cup arugula
• 1 cup baby watercress
• 1 Tbsp extra-virgin olive oil
• 2 tsp mild vinegar, such as rice or champagne

Directions

1. Preheat oven to 400°.
2. Remove steaks from refrigerator at least 30 minutes before cooking. Liberally season both sides of steak with salt and pepper, pressing firmly to adhere.
3. In a frying pan over medium-high heat, add canola oil. When oil shimmers, add steaks and cook until a crisp, brown crust has formed, 3-4 minutes. Turn steaks over and sear other sides, 3-4 minutes more. Cook until desired doneness (125° for medium-rare, 130° for medium). Transfer to a plate and let rest 5 minutes.
4. Meanwhile, in same steak pan over medium-high heat, add shallots and cook until translucent, about 3 minutes. Add broth, scrape up any browned bits that have formed on pan bottom, and cook until broth reduces by 1/3. Add cream and mustard, stir, and continue to cook until reduced to desired consistency. Season with salt and pepper.
5. Remove from heat, add butter, 1-2 pieces at a time, and whisk until just incorporated.
6. In a bowl, combine arugula, watercress, olive oil, and vinegar. Season with salt and pepper. Serve steaks drizzled with sauce alongside a handful of arugula-cress.