Porterhouse au Poivre
The flames of French cognac impart a smokey finish to a Classic dish.- Prep Time 5 minutes
- Cook Time 15-17 minutes
Ingredients
- 36 oz Porterhouse
- Kosher salt and fresh ground pepper
For the sauce:
- 4 T Butter, divided
- ¼ c Finely minced shallots
- 6 T chopped Italian Parsley
- 1 T Whole Black Peppercorns, coarsely chopped
- ½ t Kosher salt
- 1 c Cognac
- 1.5 c Glace de Veau
- 6 T Crème Fraiche (make it easily: 2 c heavy cream, 4 T cultured buttermilk – sit at room temp for at least 12 hours)
Directions
- Bring steak to room temperature for one hour before cooking.
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Kosher salt and black pepper the steak on all sides.
- Heat a cast iron skillet until smoking.
- Sear steak on one side without moving it around for 8 minutes on high. Flip steak and sear another 8 minutes or so and then temp it.
- It should read 128° in the thickest part of the steak away from the bone. Remove the steak and let it rest for 5-7 minutes.
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In the meantime, make your sauce:
- Melt 2T butter in a skillet over low heat and add your shallots, sauteing for about 5 minutes, season with salt. Add parsley and peppercorns, sauteing for a minute. Carefully add the cognac and let it flame out before you add the glace de veau.
- Add your crème fraiche and whisk thoroughly into the sauce. Let simmer 4 minutes, and finish by whisking in the remaining 2 T of butter to gloss up the sauce.
