The Small Batch 25 · No. 14 of 25

1. No.14Photo: La Boîte

   Spice and salt

   Pierre Poivre

   From La Boîte · Hell's Kitchen, New York · @laboiteny

   Lior Lev Sercarz cooked for Daniel Boulud before he started blending spices in a tiny shop on the far west side of Manhattan. Chefs all over the city cook with his blends. Pierre Poivre is eight peppercorns ground with a little citrus and sweetness; the New York Times Magazine said it tastes the way neon looks.

   Eight peppercorns in one jar. It made me rethink pepper. Steak au poivre is the obvious move, and it's the right one.

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   Cook with it

   Steak au poivre

   30 min · serves 2 · A hard sear in a crust of Pierre Poivre, then a quick cognac and cream pan sauce made in the same skillet.

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   You need

   • 2 strip steaks, 1 to 1¼ inches thick (about 12 oz / 340 g each)
   • Kosher salt
   • 1½ tbsp La Boîte Pierre Poivre
   • 1 tbsp neutral oil
   • 2 tbsp unsalted butter
   • 1 shallot, minced
   • ⅓ cup (80 ml) cognac or brandy
   • ½ cup (120 ml) beef stock
   • ⅓ cup (80 ml) heavy cream
   • 1 tsp Dijon mustard

   How to make it

   1. Salt the steaks well and let them sit at room temperature for 30 minutes. Pat dry and press the Pierre Poivre into both sides.
   2. Heat the oil in a heavy skillet over medium-high until it shimmers. Sear the steaks 3 to 4 minutes per side for medium-rare (125°F / 52°C inside). Move to a plate to rest.
   3. Turn the heat to medium, add the butter and shallot and cook 1 minute.
   4. Off the heat, pour in the cognac, then return to the heat and let it bubble down by half (stand back; it can flare).
   5. Add the stock and boil 2 minutes, then the cream and mustard, and simmer until it coats a spoon. Pour in any juices from the plate.
   6. Slice the steaks and spoon the sauce over.

   Chef's own recipe, written for Pierre Poivre. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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La Boîte didn't pay to be here. Order goes straight to their shop. The recipe is Chef's own, in our words, made for Pierre Poivre.