Go to the Recipe: Steak au Poivre With Creamy Mashed Potatoes and Steamed Rapini
I made this recipe with hangar steak, and while it was tasty I’m not sure this technique gives optimal results (to my taste). The au poivre sauce is delicious and I would make again, but cooking the protein in the sauce didn’t h yield better results, and eliminated the option of performing a second sear after cooking. If I made again, I’d make the sauce up to shearing in the xanthan mix, sear and cook the steak as directed, drain the jus from the bag into the sauce, complete the sauce, and perform a second sear before serving.
