Steak Crostini with Creamy Au Poivre Sauce
These steak crostinis start with a golden toasted baguette slice, a thin spread of Boursin cheese and then topped with a seared peppercorn steak slice and drizzled with a creamy and rich au poivre sauce.
Servings 12 crostinis
Ingredients
- 1 small french baguette cut into 12 slices
- 2 tbsp extra virgin olive oil divided
- ½ wheel Boursin cheese, garlic and herb flavor
- 1 10-12 oz NY strip steak
- 2 tbsp whole peppercorns crushed
- 2 tsp kosher salt
- 4 tbsp unsalted butter divided
- 1 shallot finely diced
- ¼ cup cognac or brandy
- ½ cup beef stock
- ½ cup heavy cream
- 2 tbsp chives finely chopped
Instructions
For the crostini:
- Preheat oven to 400 F and line a baking sheet with parchment paper. Remove the steak from the refrigerator to bring to room temp.
- Arrange baguette slices in a single layer on the baking sheet. Brush both sides lightly with olive oil. Bake for 5-10 minutes, until golden and toasted. Note, every oven is different and these can burn quickly so keep an eye out!
- Prepare and measure sauce ingredients on a tray: 4 tbsp unsalted butter, 1 shallot finely diced, 1/4 cup cognac, 1/2 cup beef stock, 1/2 cup heavy cream, chives for topping (set aside and prepare the steak)
For the steak:
- Crush peppercorns so they are in halves and quarter pieces. You can do this but placing them in a ziplock bag and crushing with a bottle, a mortar and pestle or use the most coarse setting on your pepper mill
- Blot the steak on all sides with a paper towel to remove moisture for an even crust. Sprinkle the sides generously with the crushed black peppercorns and press into the steak to create a thick peppercorn crust. Hold onto any remaining crushed peppercorns for the sauce. Sprinkle each side of the steak generously with kosher salt.
- Heat a medium stainless steel or cast iron skillet on medium-high heat. The pan is ready when a few droplets of water begin to 'dance' in the pan. Add in the remaining olive oil and swirl around the pan. Add in the steak and cook for 3-4 minutes on each side (depending on thickness). Do not move the steaks around, let them cook undisturbed on each side to ensure a golden peppercorn crust. If needed, turn the steak on its side to sear the fat cap for 30 seconds. For a medium temp steak the internal temperature should be 140 F (rare 125-130 F)
- Remove the steak from the pan and lower the heat to medium-low. Place the steak on a cutting board and wrap tightly with foil to rest and stay warm.
For the sauce:
- When the pan has lowered in heat, add 2 ttbsp of butter to the pan. Once melted add in the shallot and a sprinkle of any remaining crush blacked peppercorns. Cook for 2-3 minutes or until the shallot is tender
- Add in the cognac, stir together and cook for 2-3 minutes or until the alcohol smell has burned off and most of the liquid is absorbed. By now most of the pan will be deglazed on bottom, if not scrape the bottom of the pan for brown peppery bits. Note: If cooking on a gas stove, be careful adding in the cognac, pour it in either away from the flame or turning off the burner while adding to avoid igniting the pan from the alcohol.
- Add in the beef stock and stir together. Bring to a gentle simmer and stir the sauce a few times. Add in the remaining 2 tablespoons of butter and the heavy cream and stir once more. Bring the mixture to a gentle simmer or until the sauce is thick enough to coat the back of the spoon. Taste test for salt and season to your liking. Turn the pans heat down to low to keep warm and begin crostini assembly
Assembly:
- Spread a thin layer of boursin cheese onto the toasted crostini and place on a serving platter.
- Remove the foil and thinly cut the steak against the grain of the meat into 12 thin slices. Add a slice onto each crostini and drizzle each piece with au poivre sauce. Top with freshly chopped chives and serve immediately.
Notes
if you want to be really fancy, you can warm your plate up a bit before serving and it will help keep the crostinis from going cold! (just like your favorite steak restaurant would)