Steak au PoivrePosted: September 19, 2012
Back when I was a younger Danny, this was my go to dish for date 3. date 3 was usually the “I want to come over and
fuck you like wild woman try some of this so-called master cooking you’ve mentioned”. Well, I wanted steak and then that morphed into “I want steak au poivre”, which literally means peppered steak. This dish is FANTASTIC. Now, you NEED TO HAVE A FIRE EXTINGUISHER handy. But as one of my Chef friends back in NO told me, “Chicks dig guys who play with knives and fire.” He’s a slightly overweight balding 40 year old and he’s slayed most of the servers. This is NOT a beginner’s recipe. You might need to cook this for yourself 2-3 times to get it right. I’ll check if Chef In Jeans uses a similar recipe. Let’s get Started. You’ll need-
3 tbsp. black peppercorns
2 6-oz. beef filets, about 1 1⁄2″ thick (this is filet mignon)
2 tbsp. butter
1 tbsp. vegetable oil
1⁄3 cup cognac
1 cup beef stock
1⁄2 cup heavy cream
1. Wrap peppercorns in a clean dish towel, then crush, either by pressing firmly with the bottom of a heavy skillet or by tapping gently with a mallet. (Peppercorns should be cracked, not ground.) Transfer pepper to a plate, then roll filets in it so that they are evenly coated. Season liberally on both sides with salt.
2. Heat butter and oil in a large skillet over medium-high heat. Add filets and cook until well browned, about 4 minutes on each side for medium rare. Transfer steaks to two warmed plates. Cover loosely with foil to keep warm while you prepare sauce.
3. Add cognac to hot pan, then carefully ignite with a long-handled match. (Keep lid handy so flame can be extinguished if necessary.) Allow alcohol to burn off, usually about 1 minute, then add stock. Using a wooden spoon, gently scrape the bottom of the pan to get the yummy bits of pepper and steak incorporated into the stock. Cook until reduced by half, about 4 minutes. Add cream and cook, stirring occasionally, until thick, 3–5 minutes. Season with salt and pour over steaks. Add extra fresh cracked pepper.
Side note- I like to add 2 TBS of Dijon mustard to the sauce after the cream reduces, usually at the 3 minute mark of the the third step. I like to serve this with steamed asparagus. Take 8-10 asparagus’ and bend lightly unit the snap. Throw away the bottom of the snapped off part. Wrap the asparagus in paper towels and drench in water. Microwave for 3 minutes, plate, and serve next to steak. Top with a dash of kosher salt.
C’est le bon.