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Steak Au Poivre
4
Sirloin steaks − (10 to 12 oz ea); trimmed
Salt; to taste
1
1
1
2
1
Cup Black peppercorns
/2 Cup Dijon mustard; plus
Tablespoon Dijon mustard
Tablespoon Olive oil
Pound Baking white potatoes; peeled
Oil; for frying
1
1
1
1
1
1
/2 Cup Minced shallots
Garlic clove; peeled
/4 Cup Brandy
Cup Demi−glace
/4 Cup Heavy cream
Tablespoon Finely−chopped fresh parsley leaves
Season the steaks with salt. In a coffee grinder, add the peppercorns and
coarsely grind. With a small knife, spread a tablespoon of mustard on one
side. Pack the peppercorns into the steak. Turn the steaks over and spread
another tablespoon of mustard. Pack the peppercorns into the steak on the
second side. In a large skillet, over medium heat, add the oil. When the oil
is hot, add the steaks and sear for 4 to 5 minutes on each side. Remove the
steaks from the pan. Using a mandoline, fitted with a waffle blade, cut the
potatoes thinly, in a criss−cross motion, to form a waffle like chip. Fry
until golden brown, about 4 to 5 minutes, stirring occasionally for overall
browning. Remove and drain on paper towels. Season with salt. Set aside. Add
the shallots and garlic to the pan. Saute for 15 seconds. Carefully add the
brandy and flame. Add the demi−glace, cream and mustard. Mix well. Bring the
liquid to a simmer and cook for 1 minute. Add the steaks back into the pan
and continue to cook for 1 minute on each side. Remove the steaks and place
in the center of each plate. Stir the parsley into the sauce and spoon on
top of each steak. Serve each steak with a pile of the potatoes. This recipe
yields 4 servings.
Steak Au Poivre
595
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