Grilled Steak with Armagnac, Raisins, and Black Pepper

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

Everyone loves beef with pepper since the French introduced us to steak au poivre, but Roger Vergés idea of adding raisins and Armagnac intrigued me. Vergé coats the steaks with cracked pepper and deglazes the pan with the Armagnac, then adds yellow raisins and butter and beef stock. I prefer brown raisins, and I find that by puréeing some of the Armagnac-soaked raisins and adding pepper to the beef stock. I wind up with a very rich hot and sweet sauce. This may sound strange, but try it on