We decided to make Steak au Poivre for a change. We normally just grill a Steak on top of the stove and finish in the oven. We decided to get a little fancy with this recipe. It turned out to be excellent. We will do it again. With the Steak we made Nancy Silverton's recipe for the best Potatoes ever! You can find the recipe for the potatoes on our blog of February 8, 2022. Click the date to get the recipe.
Finally we made Sweet Pea Guacamole. I prefer the real one with Avocado. But that is me try it for yourself see if you like it.
Steak au Poivre for Two
New York Times
A celebratory French dish that likely originated in Paris in the 1920s, steak au poivre might be associated with white-tablecloth dining, but it is a recipe that you can easily make at home for a fraction of the price. It begins with a piece of beef that is crusted in crushed peppercorns, then topped with a silky, peppery Cognac pan sauce. In this version, using one large, well-marbled rib-eye steak instead of two individual filets means it’s more affordable, more flavorful and simpler to cook. (Preparing one perfect steak is easier than two.) Season generously, sear on the stovetop, then finish in the oven for even cooking. Let it rest while you prepare your pan sauce. Slice your steak into generous slabs and fan it out over your sauce, a move that makes the meat look more plentiful and the finished dish more lavish than if you drizzled the sauce on top.
INGREDIENTS
Yield:2 servings
1 large (1½-inch thick) boneless rib-eye (or strip) steak (about 1¼ pounds); see Tip
3 scant tablespoons whole black peppercorns
Kosher salt (such as Diamond Crystal)
2 ablespoons canola or vegetable oil
3 tablespoons minced shallot (ideally as finely minced as possible)
¼ cup Cognac or brandy
¾ up chicken stock
2 tablespoons unsalted butter, at room temperature
1 to 2 tablespoons heavy cream (optional)
PREPARATION
1. Remove the meat from the fridge and let sit for 20 minutes.
2. Prepare your peppercorns: Set your peppercorns on a cutting board and, little by little, using the flat side of a large chef’s knife, press a (manageable!) cluster of peppercorns until they’re crushed. Transfer to a pie dish or similar vessel.
3. Lightly season both sides of the meat with about ¾ teaspoon salt total. (Be conservative, as you’ll be preparing a pan sauce from the meat drippings later, and you can always add salt then.) Dredge the meat in the peppercorns, coating both sides.
4. Heat the oven to 425 degrees, then heat the oil in a large cast-iron skillet over medium-high. Once the oil is rippling hot — it should sputter if you flick a peppercorn into it — place the meat in the pan and brown on both flat sides, about 4 minutes per side. (If you have a sizable fat cap — a thick layer of white, chewy fat — on either of the smaller sides, sear them off until browned, 30 seconds to 1 minute per side.) If possible, take the temperature of your meat before adding it to the oven, so you have a sense of how long it’ll need to cook.
5. Transfer the pan to the oven and cook to desired doneness, about 3 minutes for medium-rare (the temperature should be about 132 degrees). Remove the pan from the oven and transfer the meat to a cutting board to rest.
6. Add the shallot to the skillet and cook over medium-high until softened, stirring frequently, about 1 minute. Turn off the burner, then pull the hot skillet off the heat. Add the Cognac. (If the reaction between the heat and alcohol produce a flame, don’t panic! It will subside in a minute.)
7. Return to the stovetop, stir to deglaze and cook over medium-high 1 to 2 minutes, until the liquid evaporates. Add the stock and cook until thickened and saucy, 6 to 8 minutes.
8. When the sauce is almost done reducing, slice the steak crosswise into ½-inch slices.
9. Once the sauce has reduced until thick enough to coat a spoon, pull it off the heat. Whisk in the butter, then the heavy cream (if using) and season with salt and pepper. Drizzle the sauce on a serving plate and transfer the steak on top. Serve immediately.
TIP
The rib-eye has a good amount of fat, which lends a lot of flavor, but you could also use a strip steak of similar proportions, a slightly cheaper option, or even filet mignon (you’d want two 6- to 8-ounce pieces, each about 2 inches thick), if you’re feeling fancy.
New York Times
A celebratory French dish that likely originated in Paris in the 1920s, steak au poivre might be associated with white-tablecloth dining, but it is a recipe that you can easily make at home for a fraction of the price. It begins with a piece of beef that is crusted in crushed peppercorns, then topped with a silky, peppery Cognac pan sauce. In this version, using one large, well-marbled rib-eye steak instead of two individual filets means it’s more affordable, more flavorful and simpler to cook. (Preparing one perfect steak is easier than two.) Season generously, sear on the stovetop, then finish in the oven for even cooking. Let it rest while you prepare your pan sauce. Slice your steak into generous slabs and fan it out over your sauce, a move that makes the meat look more plentiful and the finished dish more lavish than if you drizzled the sauce on top.
INGREDIENTS
Yield:2 servings
1 large (1½-inch thick) boneless rib-eye (or strip) steak (about 1¼ pounds); see Tip
3 scant tablespoons whole black peppercorns
Kosher salt (such as Diamond Crystal)
2 ablespoons canola or vegetable oil
3 tablespoons minced shallot (ideally as finely minced as possible)
¼ cup Cognac or brandy
¾ up chicken stock
2 tablespoons unsalted butter, at room temperature
1 to 2 tablespoons heavy cream (optional)
PREPARATION
1. Remove the meat from the fridge and let sit for 20 minutes.
2. Prepare your peppercorns: Set your peppercorns on a cutting board and, little by little, using the flat side of a large chef’s knife, press a (manageable!) cluster of peppercorns until they’re crushed. Transfer to a pie dish or similar vessel.
3. Lightly season both sides of the meat with about ¾ teaspoon salt total. (Be conservative, as you’ll be preparing a pan sauce from the meat drippings later, and you can always add salt then.) Dredge the meat in the peppercorns, coating both sides.
4. Heat the oven to 425 degrees, then heat the oil in a large cast-iron skillet over medium-high. Once the oil is rippling hot — it should sputter if you flick a peppercorn into it — place the meat in the pan and brown on both flat sides, about 4 minutes per side. (If you have a sizable fat cap — a thick layer of white, chewy fat — on either of the smaller sides, sear them off until browned, 30 seconds to 1 minute per side.) If possible, take the temperature of your meat before adding it to the oven, so you have a sense of how long it’ll need to cook.
5. Transfer the pan to the oven and cook to desired doneness, about 3 minutes for medium-rare (the temperature should be about 132 degrees). Remove the pan from the oven and transfer the meat to a cutting board to rest.
6. Add the shallot to the skillet and cook over medium-high until softened, stirring frequently, about 1 minute. Turn off the burner, then pull the hot skillet off the heat. Add the Cognac. (If the reaction between the heat and alcohol produce a flame, don’t panic! It will subside in a minute.)
7. Return to the stovetop, stir to deglaze and cook over medium-high 1 to 2 minutes, until the liquid evaporates. Add the stock and cook until thickened and saucy, 6 to 8 minutes.
8. When the sauce is almost done reducing, slice the steak crosswise into ½-inch slices.
9. Once the sauce has reduced until thick enough to coat a spoon, pull it off the heat. Whisk in the butter, then the heavy cream (if using) and season with salt and pepper. Drizzle the sauce on a serving plate and transfer the steak on top. Serve immediately.
TIP
The rib-eye has a good amount of fat, which lends a lot of flavor, but you could also use a strip steak of similar proportions, a slightly cheaper option, or even filet mignon (you’d want two 6- to 8-ounce pieces, each about 2 inches thick), if you’re feeling fancy.
Sweet Pea Guacamole
Conscious Kitchen
Sweet Pea Guacamole | ||||
For all of the ingredients, please use only those that are organic or pesticide free. | ||||
Adapted from Secret Ingredients: The Magical Process of Combining Flavors (Bantam Books; 1988) by Michael Roberts | ||||
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1 pound bag | frozen peas, defrosted |
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2 tablespoons | olive oil |
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2 tablespoons | fresh lemon or lime juice |
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1/4 bunch | fresh cilantro |
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1 | jalepeno pepper, seeded |
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1/4 teaspoon | ground cumin |
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1 teaspoon | salt |
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1/4 | red onion, finely chopped (optional) |
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Combine the peas, olive oil, juice, cilantro, jalepeno, cumin and salt in the bowl of a food processor fitted with the metal blade or a blender. Process until the ingredients are smooth. Taste for balance of flavors. Add salt, acid, or oil as needed. If using, stir in the onion. Refrigerate until ready to use. |
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Best if prepared within a few hours of serving. |
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