STEAK AU POIVRE WITH CREAMY MASHED POTATOES

Recently in Foodbuzz, I find out this Steak au Poivre recipe from The Gourmet Foodie Blog. It's almost familiar to Pepper Steak because it used a lot of freshly crushed black peppercorns. The taste of this steak is so yummy and little heat from the peppercorns.


I marinated the steak with crushed peppercorns for almost 1 hour and closed it firmly with wax paper


With a heavy skillet, I cook the steak with butter and vegetable oil


In the plate, I put a scoop of creamy smashed potatoes and add the steak on top of it. Then I poured the Steak au Poivre sauce on top of the steak and add some steamed broccoli on the side. Finally I ganished it with a sprig of fresh parsley.

INGREDIENTS :

3 tbsp black peppercorns
4 (3/4-inch thick) sirloin steak
1 tbsp vegetable oil
3 tbsp unsalted butter
1/4 cup minced shallots
1/2 very good quality of Cognac
2/3 cup heavy cream
2 tsp dijon mustard
some freshly ground sea-salt
some fresh parsley for garnish



METHODS :

Coarsely crush the peppercorns from a grinder or in a sealed plastic bag, or between two sheets of wax paper with the bottom of a heavy skillet.

Pat dry the steak. Then with a pastry brush, brush the dijon mustard onto both sides of the steak and then press the pepper onto both sides too. Let it stand at room temperature, loosely covered with wax paper for 1 hour.

Preheat the oven to 200F. Season the steak with some freshly ground sea-salt.

Heat the oil and 1 tbsp unsalted butter in a 10 to 11 inches heavy skillet over moderately high heat until foam subsides. Add the steaks in 2 batches and cook, turning once, until meat is just springly to the touch, about 4 to 5 minutes per batch for medium-rare. With a slotted spatula, transfer steaks to a baking sheet with sides and keep warm in the oven.

Pour off the fat in the skillet, then add shallots and remaining 2 tbsp unsalted butter and cook over moderate heat, stirring, until shallots are softened about 1 to 2 minutes. Add cognac (do this slowly if you used gas stove because the brandy can caught fire), bring to boil until reduced to a glaze, about 2 minutes. Then add the cream and any meat juices that accumulated on the baking sheet. Bring it to a boil and stir occassionally until the sauce is slightly thickened and reduced to about 3/4 cup for about 3 minutes. Season the sauce with some freshly ground sea-salt to taste.

Pour the sauce on top of the steak and serve hot.