Szechuan Steak au Poivre with Port-Ginger Sauce

2 servings


  • 1 1/2 tablespoons Szechuan peppercorns
  • 2 teaspoons drained green peppercorns in brine
  • 2 6-ounce beef tenderloin steaks
  • 1 teaspoon vegetable oil
  • 1 cup ruby Port
  • 1/4 cup minced shallots
  • 1 1/2 tablespoons finely chopped fresh ginger
  • 1 1/2 tablespoons butter


Finely chop all peppercorns in processor. Rub pepper mixture over both sides of each steak. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Heat oil in heavy medium skillet over high heat. Season steaks with salt. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.

Transfer steaks to plate; tent with foil. Add Port, shallots and ginger to same skillet; boil until liquid is reduced to thin syrup, stirring frequently, about 5 minutes. Strain sauce into bowl, pressing on solids and spoon. Return sauce to same skillet; boil until thick syrup forms, about 2 minutes. Whisk in butter; season with salt. Spoon sauce around steaks.