Steak Au Poivre With Roasted Fingerling Potatoes Recipes

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STEAK AU POIVRE WITH ROASTED POTATOES



Steak au Poivre with Roasted Potatoes image

When you're the daughter of an Iron Chef, you don't grow up eating typical kids meals. Thanks to her mom, Alex Guarnaschelli, Ava Clark has been learning to cook and understand food since she was a toddler, and now, at 12, she's searing pork chops, roasting whole fish and steaming artichokes on her own. Her obsession with cooking started at age 3 when she saw her mom making spaghetti and meatballs. "I was like, what the heck is that?" Ava says. Soon she learned how to scramble eggs and slice an avocado, and now she makes dinner a couple of nights a week. "Since I started my first year of middle school, I've been going to different grocery stores in the afternoon to check out all the ingredients," she says. This steak au poivre was inspired by her grandfather, and the potatoes are a favorite of her mom. "I'm learning from the best," Ava says.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 12

2 tablespoons black peppercorns
16 to 20 baby red-skinned potatoes, quartered
2 tablespoons extra-virgin olive oil
Kosher salt
2 rib-eye steaks (about 14 ounces each)
1 tablespoon unsalted butter
5 shallots, minced
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 cup beef stock
Flaky sea salt (such as Maldon)

Steps:

  • Cook the peppercorns: Preheat the oven to 300˚ F. Bring a small pot of water to a boil over medium heat. Put the peppercorns in a fine-mesh sieve and add to the water; simmer for 2 to 3 minutes. Remove the sieve and let the peppercorns drain. Spread the peppercorns on a baking sheet and place in the oven. Bake until dry, 8 to 10 minutes. (Cooking the peppercorns mellows out their strong flavor.)
  • Roast the potatoes: Raise the oven temperature to 375˚ F. Toss the potatoes with the olive oil in a large bowl and season with kosher salt. Line a baking sheet with parchment paper. Arrange the potatoes in a single layer on the pan. Put the baking sheet in the center of the oven and roast until the potatoes are browned and tender, 20 to 30 minutes.
  • Season the steaks: While the potatoes cook, use the bottom of a small skillet to crush the peppercorns on the baking sheet - they should break into coarse crumbs. Season the steaks on both sides with kosher salt, then press them into the crushed peppercorns.
  • Cook the steaks: Heat a large cast-iron skillet over medium heat until it begins to visibly smoke. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan in a single layer. Turn the heat to medium and brown the steaks on the first side, 4 to 8 minutes, depending on the thickness. (Resist the temptation to turn them over or move them as they cook!) Flip the steaks using the tongs and brown on the second side, 4 to 6 more minutes. Take the temperature of the steaks using a meat thermometer. Rare registers between 125˚ F and 130˚ F; medium rare is 130˚ F to 135˚ F; and medium is 135˚ F to 140˚ F. Place the steaks on a rack set on a baking sheet to rest while you make your sauce.
  • Make the sauce: Remove the excess grease from the skillet. Add the butter and shallots and cook, stirring, until translucent, 3 to 5 minutes. Add the vinegar and cook until the liquid reduces almost completely, about 1 minute. Whisk in the mustard and Worcestershire sauce, then add the stock and reduce until decently thickened, 3 to 5 minutes. Taste for seasoning and add salt and pepper, if necessary.
  • Serve the steaks: Place the steaks on plates and spoon the sauce on top. Arrange the potatoes next to the steaks. Sprinkle with flaky sea salt.

STEAK AU POIVRE WITH ROASTED FINGERLING POTATOES



Steak au Poivre with Roasted Fingerling Potatoes image

A peppery crust and a quick, easy pan sauce turn a midweek dinner into bistro night. This recipe makes enough steak for dinner tonight as well as for Steak Sandwich Wraps tomorrow or later in the week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 10

3/4 pound fingerling or other small potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt
3/4 cup crushed black peppercorns
3 boneless New York strip steaks (1 inch thick; 2 pounds total), excess fat trimmed
1 tablespoon unsalted butter
1/4 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
1/2 teaspoon Dijon mustard
Chopped fresh parsley, for serving

Steps:

  • Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.
  • Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium rare, about 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.
  • Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.
  • Refrigerate 1 steak to use in the Steak Sandwich Wrap. Slice remaining steaks against the grain, divide among four plates, and top with sauce. Serve with potatoes and parsley.

Nutrition Facts : Calories 553 g, Fat 34 g, Fiber 5 g, Protein 33 g, SaturatedFat 16 g

STEAK AU POIVRE POTATOES



Steak Au Poivre Potatoes image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 15

1 3/4 pounds Yukon Gold potatoes (about 4 medium)
2 tablespoons unsalted butter
1 red onion, sliced
1 white onion, sliced
2 shallots, thinly sliced
1 tablespoon fresh thyme
Kosher salt and freshly ground pepper
2 teaspoons packed light brown sugar
3 to 4 tablespoons brandy
1 teaspoon Worcestershire sauce
2 teaspoons sherry vinegar
4 teaspoons mixed peppercorns, crushed
2 filet mignon steaks (1 1/2 inches thick; about 8 ounces each), each cut into 4 strips
Vegetable oil, for frying
1/4 cup sour cream

Steps:

  • The night before serving, slice the potatoes 1/4-inch thick and transfer to a bowl of cold water. Refrigerate up to 24 hours, changing the water a few times. (This makes the potatoes extra crispy when fried.)
  • Melt 1 tablespoon butter in a large pot over medium heat. Add the red onion, white onion, shallots, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onions are soft, 30 minutes. Stir in the brown sugar, brandy and Worcestershire sauce and cook until most of the liquid has evaporated, about 10 minutes. Remove from the heat and stir in the vinegar; transfer to a bowl and set aside.
  • Combine 3 teaspoons crushed peppercorns with 1 teaspoon salt in a large bowl. Add the steak and toss to coat, pressing the peppercorns into the meat. Melt the remaining 1 tablespoon butter in a large skillet over medium-high heat and cook until it just starts browning. Add the steak; cook, turning, until browned on all sides, about 6 minutes. Remove to a cutting board and let rest 10 minutes.
  • Meanwhile, drain the potatoes and pat dry. Transfer to a large pot; cover with 2 inches of vegetable oil. Cook over medium-high heat, gently stirring occasionally, until golden brown, about 20 minutes. Remove with a slotted spoon and transfer to a rack set on a baking sheet; season with salt. (The potatoes can be fried up to 2 hours ahead; reheat in a 300 degrees F oven for 5 minutes before assembling.)
  • Thinly slice the steak. Spread some of the onion mixture on each potato; top with a slice of steak and a dollop of sour cream. Sprinkle with the remaining 1 teaspoon crushed peppercorns.

STEAK AU POIVRE



Steak au Poivre image

While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering Steak au Poivre when dining out only to find that what I made at home was much better. Hope you enjoy it!

Provided by vaaccess

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 29m

Yield 2

Number Of Ingredients 8

1 tablespoon whole black peppercorns, or more to taste
2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks
2 tablespoons butter
1 tablespoon minced shallot
2 tablespoons cognac
2 tablespoons red wine
¼ cup beef broth
2 tablespoons heavy whipping cream

Steps:

  • Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.
  • Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
  • Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
  • Pour cream sauce over steaks.

Nutrition Facts : Calories 560.9 calories, Carbohydrate 3.3 g, Cholesterol 185.2 mg, Fat 30.5 g, Fiber 0.7 g, Protein 49.6 g, SaturatedFat 15.9 g, Sodium 288.8 mg, Sugar 0.3 g

MEAN CHEF'S STEAK AU POIVRE



Mean Chef's Steak Au Poivre image

I adopted this recipe after its original poster, Mean Chef, departed the site. I have made this recipe a few times, without the sauce to cut calories, and I never would've thought steak made in the oven would be so delicious!!! Mean posted the recipe on Apr 3, 2003. (IHHDRO)

Provided by newspapergal

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 (6 -8 ounce) New York strip steaks or 4 sirloin steaks, 3/4 inch thick, patted dry
salt
3 tablespoons coarsely ground black peppercorns or 1 mixture of various peppercorn
olive oil, for the pan
1 cup red wine (Cabernet Sauvignon or Pinot Noir)
4 -6 tablespoons butter, sliced

Steps:

  • Heat the oven to 500°F.
  • Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
  • Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.
  • When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minute.
  • (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven.
  • For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks.
  • Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.
  • Transfer the steaks to a warm plate and tent with foil.
  • With a spoon, remove any fat from the skillet.
  • Put the skillet back on the burner and heat to medium high.
  • Add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. REMOVE PAN FROM THE HEAT.
  • Whisk in the butter a slice at a time, whisking until completely melted.
  • Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
  • Variations: add shallots to the pan sauce, finish with chopped parsley.
  • substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine.
  • substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.

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