Wild Mushroom Steak Kiev au Poivre from Kenny & Ziggy's in Houston
Ingredients
- 2 (9oz) thick Manhattan filet steaks, about 1½ inches thick
- Kosher salt to taste
- 2 Tbsp black peppercorns, coarsely crushed (green peppercorns work too)
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1½ cups sliced cremini mushrooms
- ¼ cup Ukrainian brandy (or substitute bourbon)
- ½ cup heavy cream
- ½ cup beef or veal stock
- 1 tsp KZ Deli mustard (optional, but great for depth. Can substitute Dijon)
Instructions
Prepare the Steaks
- Pat steaks dry and season generously with salt. Press crushed peppercorns evenly into both sides of each steak. Let rest at room temperature 30 minutes before cooking.
Sear the Steaks
- Heat butter and olive oil in a heavy skillet (cast iron is best) over medium-high until shimmering. Add steaks and sear 3-4 minutes per side for medium rare (adjust to your liking). Remove steaks to a warm plate and tent with foil.
Make the Sauce
- Add the mushrooms and sauté. Carefully pour off excess fat, leaving about a tablespoon in the pan. Off the heat, add the Cognac or brandy. If using gas, tilt the pan slightly to flambé (ignite the alcohol) or just let it bubble until the alcohol evaporates, about 30 seconds. Stir in stock, scraping up the brown bits. Reduce by half. Add cream and mustard, simmering gently 3-4 minutes until thickened and velvety. Season with salt to taste.
Finish
- Return steaks to the pan briefly to coat with the sauce. Spoon sauce over the top when serving.
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