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Porcini-Seasoned Steak au Poivre

Start to FINISH: 40 minutes

SERVINGS: 4

We pulverize dried porcini mushrooms, mix them with salt and pepper, then rub the mixture all over steaks for intense seasoning. We also stir some into water for an instant broth for making a full-flavored pan sauce. Crème fraîche, instead of heavy cream, gives the sauce body and richness. Avoid moving the steaks until halfway through cooking. They will release easily when properly seared.

¼ ounce dried porcine mushrooms, broken into pieces

1½ tablespoons whole black peppercorns

Kosher salt and ground black pepper

Two 1-pound beef strip steaks or ribeye steaks, trimmed

1 tablespoon neutral oil

2 tablespoons salted butter

1 medium shallot, minced

4 tablespoons brandy, divided

¼ cup crème fraîche

Finely chopped fresh chives, to serve

In a spice grinder, pulverize the porcini to a fine powder; transfer to a small bowl. Add 1 tablespoon porcini powder to 1½ cups water; set aside. In the spice grinder, pulse the peppercorns until coarsely ground. Stir the pepper and 1½ teaspoons salt into the remaining porcini powder; sprinkle and rub over the steaks. Add any seasoning that falls off to the porcini water.

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the steaks, reduce to medium and cook until the centers reach 120°F for medium-rare, 10 to 12 minutes; flip halfway through. Transfer to a platter. Discard any fat in the pan.

In the pan over medium, melt the butter. Add the shallot and cook, stirring, until softened, about 2 minutes. Off heat, add 3 tablespoons brandy. Return to medium and cook, scraping up the browned bits, until slightly reduced. Add the porcini water; cook over medium-high, stirring, until a spatula drawn through leaves a trail, 8 to 10 minutes. Whisk in the crème fraîche, remaining 1 tablespoon brandy and any steak juices; cook, whisking, until slightly thickened, 2 to 3 minutes. Off heat, taste and season with salt and pepper. Slice the steaks, return to the platter and pour the sauce over them. Sprinkle with chives.

Recipe published with permission from Hachette Book Group.