SUPER STEAK | Tandoor Steak Au Poivre

Joshua Weissman is the king of steak.

Prep:

Cook:

Serves:

people

Ingredients

Begin by coarsely grinding black peppercorns in a mortar and pestle.
Melt butter in a large cast iron or saute pan. Once melted, add shallot and garlic to the pan and cook until translucent.
Deglaze the pan with cognac, slightly tipping the pan to the flame to ignite the alcohol and cook it off.
Once the flame has died down, add beef stock and cook until it coats the back of a spoon.
Add heavy cream, and again reduce until the sauce coats the back of a spoon.
Season sauce with salt and pepper, then pass through a fine mesh strainer.
Keep warm for serving.
Light charcoal in the tandoor and allow to burn until they are white hot.
In a small mixing bowl, whisk together salt and black pepper until fully incorporated.
Cut the steak into 2 inch cubes and season generously with spice mixture.
Skewer chicken ensuring you leave room at the bottom so the steak doesn't burn.
Place the skewer into the tandoor and roast chicken for 6-8 minutes. The internal temperature should reach 125°F (50°C).
Carefully remove the steak from the skewers and place the steak onto a plate.
Pour the sauce over the steak and serve.

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