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Steak au Poivre with Mushrooms

Steak au Poivre with Mushrooms


  • 3 tablespoons olive oil, divided
  • 2 pounds mushrooms (like button or cremini), sliced
  • 1 teaspoon salt, divided
  • 2 leeks, rinsed well and sliced crosswise
  • 1 tablespoon chopped fresh tarragon (or 1/2 teaspoon dried)
  • 1 pound beef sirloin, rib eye, strip, or other steak (about 1-inch thick)
  • 1 tablespoon pepper
  • 3/4 cup red wine or water


  1. Heat oven to 200 degrees. Place 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until they release water and pan begins to dry out again, 10 to 15 minutes. Add leeks and cook, stirring occasionally until they soften a bit, 2 or 3 minutes. Add tarragon and stir until fragrant, 30 seconds or so, then transfer mushrooms and leeks to an ovenproof dish and place in the oven.
  2. Heat remaining 1 tablespoon oil in the skillet. Sprinkle in remaining 1/2 teaspoon salt and pepper, and immediately place steak (or steaks) on top. Cook undisturbed until meat develops a brown crust on the bottom and releases easily, 3 to 5 minutes. Turn and cook until the other side browns a little too and steak is still a little more rare than you like it no more than a couple more minutes. (The best way to know for sure is to nick steak with a sharp knife and peek inside.)
  3. Transfer steak to a cutting board and add wine to the skillet. Cook, stirring to loosen any browned bits and let liquid reduce to a little less than 1/2 cup. Cut steak across the grain into 1/2-inch slices and place on top of mushrooms and leeks. Pour pan juices over all and serve.


  • For pepper steak with asparagus and shallots, instead of mushrooms, slice 1 1/2 pounds asparagus on the bias into 1-inch pieces. Substitute 3 large shallots cut crosswise into thin rings for leeks. In Step 1, cook shallots in hot oil to give them a 2- or 3-minute head start, then add asparagus and go from there.


  • Recipe adapted with permission from The VB6 Cookbook by Mark Bittman


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