The Italian Steak Dish That's Better Than Steak au Poivre

By Sip and Feast · 30 min

Ingredients

Instructions

1. Take the steak out of the fridge at least 1 hour before searing. If you did not salt it beforehand, salt it now and wait at least 1 hour before searing.
2. Heat a large pan over medium heat with the olive oil and butter. Add the fennel, onion and a pinch of salt, splash in a little water and cover. After 10 minutes, uncover and cook until the fennel is tender and the water has evaporated. Season with salt and pepper, then keep covered and warm.
3. Spread the cracked peppercorns on a small plate and press the steak into them on all sides.
4. Heat a large heavy pan over medium-high heat and add enough oil to coat it. Sear the steak until rare, flipping every minute. For very thick steaks, sear the sides with tongs.
5. Move the steak to a cutting board once it reaches rare or your desired doneness, cover loosely with foil and rest for 10 minutes.
6. Pour off excess oil and fat from the pan, add the wine and scrape up the browned bits with a wooden spoon. Lower the heat to medium-low, add the cream and gorgonzola, and simmer until a cheese sauce forms. Turn off the heat and season with salt and pepper.
7. Arrange the onions and fennel on a large platter. Slice the steak against the grain and lay the slices in the centre. Spoon some of the gorgonzola sauce over the steak, fennel and onions, and serve the rest on the side.

Summarized from Sip and Feast's video. Watch it for the details.

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