Monday, March 1, 2010

Steak au Poivre

Peppercorn Steak (Steak au Poivre) my variation :)
There's so many different ways to make it, I decided to follow the basic guideline and deviate from there. Served with Gratin Dauphinois (potato gratin) and boiled broccoli.

1T peppercorn
2 .40lb steaks (filet mignon)
1/3c brand, cognac, or red wine
chicken stock
2T butter
3 red potatos
1c milk
green onions
Irish parsley for garnish

Follow the potato gratin recipe.

coat both sides of the steaks in pepper and smashed peppercorn
pre heat pan, add oil, once oil is ready, add the steaks
Cook each side for 3-4 minutes. Add the pan to oven for 5-10 minutes (depending how you want them cooked). Remove pan and back onto stove. Place steaks to rest. Cover with aluminum foil tent. Start to boil a pan with water for the broccoli. Add 1T butter and the shallots (and garlic if desired), cook 1-3 minutes. Add in brandy or red wine. This will deglaze. Some recipes tell you to flambé...I'm not at that level. Mix the sucs with the shallots. Once reduced, add in chicken stock, reduce to a syrupy consistency. Remove pan from heat, add 1T of butter, stir in. The broccoli should be ready after 4mins boiling. Add everything to a warm plate.


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