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Category: Beef
Prep Time: Cook Time: Total Time:
2 (6-oz) rib-eye steaks
1 tsp Dijon mustard
1 1/4 tsp kosher salt
1/4 cup coarse-cracked black peppercorns
2 tbsp plus 1 tsp vegetable oil
1/4 cup minced shallots
1/4 cup good-quality brandy
1 tbsp chopped garlic
2 cups veal stock
1/2 cup heavy cream
3 tbsp butter
Chopped parsley leaves, for garnish
Asparagus (recipe follows)
For the Potatoes:
12 fingerling potatoes
Salt and pepper
2 tbsp olive oil
1 tsp chopped fresh sage leaves
1 tsp chopped fresh rosemary leaves
1 tsp chopped fresh thyme leaves
Brush steaks with mustard. Season the steaks on both sides with kosher salt, 1/4 tsp per side. In a pie tin place peppercorns and press steaks in to coat each side with about 1 tbsp In a heavy-bottomed 12-inch saute pan heat 2 tbsp of the vegetable oil to smoking. Cook steaks for 3 minutes on each side. Transfer steaks to a plate. Add the remaining 1 tsp of oil and the shallots to the pan. Cook, stirring, for 1 minute. Carefully add the brandy to the pan. Note: IT WILL IGNITE. Allow brandy to burn off and add garlic, and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes, or until sauce is thick enough to coat the back of a spoon. Stir in butter and add the remaining 1/4 tsp of salt. Serve immediately. Garnish with parsley.
Place the potatoes in a saucepan and cover with water. Set over high heat and bring to a boil. Cook the potatoes until tender, about 7 to 8 minutes. Remove from the heat and cool under running cold water. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise. Season the potatoes with salt and pepper, to taste. Heat a 12-inch saute pan with the olive oil over medium high heat. Place the potatoes, cut side down, in the pan and cook the potatoes until browned and crispy, about 3 minutes. Turn over and cook with the sage, rosemary and thyme for another 3 minutes, being sure to toss the potatoes to distribute the herbs. Adjust the seasoning and serve with the steak au poivre.
Asparagus:
1 bunch pencil asparagus
2 tsp walnut oil
Salt and pepper
2 tbsp chopped walnuts
Trim the bottom 2-inches off the asparagus and discard. Cut the asparagus into 2-inch pieces on a diagonal. Heat a saute pan over high heat. Add the walnut oil and heat. Add the asparagus and saute until crisp-tender, about 4 minutes. Season, to taste, with salt and pepper. Remove from the heat and add walnuts and toss to combine. Serves 4
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STEAK AU POIVRE WITH HERBED FINGERLING POTATOES AND ASPARAGUS
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Category: Beef
Prep Time: Cook Time: Total Time:
2 (6-oz) rib-eye steaks
1 tsp Dijon mustard
1 1/4 tsp kosher salt
1/4 cup coarse-cracked black peppercorns
2 tbsp plus 1 tsp vegetable oil
1/4 cup minced shallots
1/4 cup good-quality brandy
1 tbsp chopped garlic
2 cups veal stock
1/2 cup heavy cream
3 tbsp butter
Chopped parsley leaves, for garnish
Asparagus (recipe follows)
For the Potatoes:
12 fingerling potatoes
Salt and pepper
2 tbsp olive oil
1 tsp chopped fresh sage leaves
1 tsp chopped fresh rosemary leaves
1 tsp chopped fresh thyme leaves
Brush steaks with mustard. Season the steaks on both sides with kosher salt, 1/4 tsp per side. In a pie tin place peppercorns and press steaks in to coat each side with about 1 tbsp In a heavy-bottomed 12-inch saute pan heat 2 tbsp of the vegetable oil to smoking. Cook steaks for 3 minutes on each side. Transfer steaks to a plate. Add the remaining 1 tsp of oil and the shallots to the pan. Cook, stirring, for 1 minute. Carefully add the brandy to the pan. Note: IT WILL IGNITE. Allow brandy to burn off and add garlic, and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes, or until sauce is thick enough to coat the back of a spoon. Stir in butter and add the remaining 1/4 tsp of salt. Serve immediately. Garnish with parsley.
Place the potatoes in a saucepan and cover with water. Set over high heat and bring to a boil. Cook the potatoes until tender, about 7 to 8 minutes. Remove from the heat and cool under running cold water. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise. Season the potatoes with salt and pepper, to taste. Heat a 12-inch saute pan with the olive oil over medium high heat. Place the potatoes, cut side down, in the pan and cook the potatoes until browned and crispy, about 3 minutes. Turn over and cook with the sage, rosemary and thyme for another 3 minutes, being sure to toss the potatoes to distribute the herbs. Adjust the seasoning and serve with the steak au poivre.
Asparagus:
1 bunch pencil asparagus
2 tsp walnut oil
Salt and pepper
2 tbsp chopped walnuts
Trim the bottom 2-inches off the asparagus and discard. Cut the asparagus into 2-inch pieces on a diagonal. Heat a saute pan over high heat. Add the walnut oil and heat. Add the asparagus and saute until crisp-tender, about 4 minutes. Season, to taste, with salt and pepper. Remove from the heat and add walnuts and toss to combine. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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