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the Steak au Poivre Sandwich

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A flavorful Steak au Poivre Sandwich with tender ribeye steak, creamy au poivre sauce, fresh arugula, and tangy pickled onions, all nestled between toasted ciabatta. Perfect for a luxurious lunch or dinner.

Ingredients

Scale

  1. For the steak and sauce:

    • 2 boneless ribeye steaks, cut 1” thick (about 1½ pounds)

    • Kosher salt, as needed

    • Freshly ground black pepper, as needed

    • 1 tablespoon vegetable oil

    • 4 tablespoons unsalted butter

    • 1 medium shallot, diced

    • 1 tablespoon cracked black peppercorns or mixed peppercorns

    • ¼ cup cognac, brandy, or sherry

    • 1 cup beef stock

    • ½ cup heavy cream

    For the arugula salad:

    • 2 cups wild arugula

    • 1 tablespoon extra-virgin olive oil

    • 2 teaspoons red wine vinegar

    For assembly:

    1. 1 loaf ciabatta bread, cut into 4” portions and halved lengthwise, toasted

    2. ¼ cup pickled red onions

Instructions

  • Pat the steaks dry with paper towels and season generously with salt and black pepper.

  • Heat a large cast-iron pan over medium-high heat, add the vegetable oil, and heat through.

  • Add the steaks and cook until the bottom develops a golden-brown crust, about 3 minutes. Flip the steaks and add the butter to the pan. Baste the steaks with the melted butter and continue cooking until medium-rare, about 3 more minutes (internal temperature should be 120°F / 49°C).

  • Remove the steaks and let them rest for 10 minutes before slicing them thinly.

  • In the same pan, add the shallot and sauté until tender and opaque, about 2 minutes. Add the cracked peppercorns and sauté for another minute.

  • Add the cognac and cook for about 1 minute to burn off the alcohol. Add the beef stock and simmer until reduced by half, about 4 minutes. Whisk in the cream and cook until the sauce coats the back of a spoon, about 2 minutes.

  • In a medium bowl, toss the arugula with olive oil and red wine vinegar.

 

  • To assemble, divide the sliced steak between the bottom halves of the toasted ciabatta bread. Top with the au poivre sauce, followed by the arugula salad and pickled onions. Close the sandwich, cut in half, and serve immediately.

Notes

  • For a less spicy version, reduce the amount of cracked black peppercorns in the sauce.

  • The steak can be cooked to your preferred level of doneness. If you prefer well-done, increase the cooking time by a couple of minutes per side.

 

  • You can substitute the cognac with brandy or sherry, depending on your preference.

Nutrition

Find it online: https://grandmarecipesflash.com/the-steak-au-poivre-sandwich/