Steak Au Poivre With Roasted Potatoes Recipes

SICHUAN STEAK AU POIVRE WITH SCALLION MASHED POTATOES

Steps:

• Gather your ingredients.
• For the potatoes: Quarter the potatoes. Place potatoes and garlic, crushed away from skins, in a pot. Cover with cold water, cover and bring to a boil. When they boil, remove the lid, salt the water and cook to tender, about 15 minutes. Drain and rice into pot using a food mill or ricer.
• Meanwhile, warm half-n-half or milk and butter in a small pot over medium-low heat. Finely chop the scallions, whites and greens.
• For the steaks: Coarsely grind the peppercorns in mortar with pestle. Pat steaks dry, season with kosher salt and rub with peppercorn mixture. Let stand 10 minutes.
• Heat a large cast-iron skillet over medium-high heat.
• Peel and finely chop the shallots. Peel ginger with tip of a teaspoon and have a fine grater on hand. Crush the garlic and discard skins and root.
• To skillet add EVOO, 1 turn of the pan, and melt in 1 tablespoon butter. Add steaks and cook 2 to 3 minutes to brown. Flip and cook 2 minutes more. Remove to platter. Add 2 tablespoons butter and when it foams add the shallots, garlic and grate in the ginger. Stir a minute or 2, then add sherry or cognac or brandy, stir, and add bone broth. Reduce by half, 2 to 3 minutes. Finish with creme fraiche to taste. Add beef back to pan and turn to warm in the sauce.
• Add hot milk and scallions to potatoes and season with salt and white pepper to taste.
• Place steaks on plates, top with sauce and cress and scallion potatoes alongside.

STEAK AU POIVRE POTATOES

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 WITH ROASTED ONION MASHED POTATOES

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: butter Upon delivery, remove potato from meal bag and store at room temperature Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using grass-fed sirloin steaks, follow same instructions as steaks. If using filet mignon, follow same instructions as steaks in Step 1 and Step 4, cooking until browned and steaks reach minimum internal temperature, 5-8 minutes per side. If using NY strip steak, follow same instructions as steaks in Step 1 and Step 4, cooking until browned and steak reaches minimum internal temperature, 9-11 minutes per side. Halve NY strip to serve. 1 Prepare the Ingredients Quarter mushrooms.Halve and peel onion. Slice halves into thin strips.Peel and cut potatoes into large chunks.Pat steaks dry, and season both sides with 1/4 tsp. salt. Season one side with coarse black pepper. 2 Roast the Mushrooms and Onion Place mushrooms on one half of prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Add onion to empty half and toss with 1 tsp. olive oil and a pinch of salt.Spread mushrooms and onion into single layers on their sides (some overlap with each other is ok). Roast in hot oven until both are browned and softened, 18-20 minutes.While mushrooms and onion roast, make mashed potatoes. 3 Make the Mashed Potatoes Bring a medium pot with potatoes covered by lightly salted water to a boil. Cook until tender, 18-20 minutes.Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.Add sour cream, 2/3 the butter (reserve remaining for sauce), and 1/4 tsp. salt to pot and mash until smooth. If potatoes are too dry, add reserved potato cooking water 1 Tbsp. at a time until desired consistency is reached. Cover and set aside.While potatoes boil, cook steaks. 4 Cook the Steaks Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place steaks in hot pan, peppered-side down. Cook on one side until browned, pepper is aromatic, and steak reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side.Remove steaks to a plate and tent with foil.Wipe pan clean and reserve. 5 Make Sauce and Finish Dish Return pan used to cook steaks to medium-high heat. Add demi-glace and 1/4 cup water to hot pan. Stir, then bring to a boil.Once boiling, cook until thickened slightly, 1-2 minutes.Remove from burner and swirl in remaining butter until combined.Plate dish as pictured on front of card, serving steak on sauce, and topping mashed potatoes with roasted onions. Bon appétit!

STEAK AU POIVRE

Steps:

• For the brown sauce:
• Make a roux: add the flour and butter to a small bowl and whisk until combined. Put beef stock in saucepan, over low heat, and bring to a simmer. Whisk in the roux and combine until smooth. No lumps!
• For the Steak au Poivre:
• With a meat mallet gently pound the peppercorns onto both sides of steak. Place a saucepan on medium heat, add olive oil and heat until smoking. Add the steak, turning once or twice until cooked to desired doneness. Add shallots and garlic and stir. Do not allow to burn. Remove pan from heat and deglaze with brandy. Light brandy with a long kitchen match and when the flames subside, place the pan back on the stove. Add brown sauce and whisk in the heavy cream. Season with salt and pepper, to taste. If desired, you may remove steak before final mixing. Place steak on a serving platter and pour the au poivre mixture on top. Garnish with chopped parsley and serve.

STEAK AU POIVRE WITH ROASTED FINGERLING POTATOES

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.

SAUCE AU POIVRE

Steps:

• Take the steaks out and salt them well. If you are cooking goose breasts, let them sit out a solid 30 to 45 minutes. Generally, the thinner the steak the shorter the time it needs to come to temperature. And if you make this with streaks 1/4 inch or thinner, take them right out of the fridge and into the hot pan.
• Heat 3 tablespoons of butter in a large sauté pan set over medium-high heat. When the butter is hot, pat the steaks dry with paper towels and lay them in the pan so they don't touch each other. Sear them, turning only once, until they are done to your liking, using the finger test for doneness. If you are using duck or goose breasts, follow my instructions for cooking a duck breast here. Put the steaks on a cutting board to rest while you make the sauce.
• Make sure you have only about 2 to 3 tablespoons of fat in the pan; if you've cooked duck or goose breasts you will need to remove some. Add the shallot and sauté until it begins to brown, about 2 minutes. Add the brandy and boil this down by half.
• Add the pepper, peppercorns and glace de viande or stock, bring it to a boil and let this boil furiously until you can drag a wooden spoon through the center of the pan and watch it leave a trail. This typically takes about 2 to 4 minutes.
• Turn the heat to low and mix in the cream. When the sauce stops bubbling, add the remaining tablespoon of butter, swirling it in to incorporate it. Doing this should prevent the butter from separating. Serve either over or under your steaks.

STEAK AU POIVRE WITH ROASTED POTATOES AND HARICOTS VERTS

Steps:

• Over medium heat, melt the remaining 2 Tbsp butter in the pan you used to cook the steak. Add the shallot and cook until soft. Stir in the brandy, scraping the bottom of the pan to remove any browned bits. Add the broth and green peppercorns,boiling until slightly reduced. Stir in the cream. Boil for another 2 to 3 minutes, until the sauce has thickened. Spoon the sauce over the steaks and arrange the haricots verts and potatoes.

STEAK AU POIVRE WITH ROASTED POTATOES

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.