|Steak au Poivre|
Happy April Fool's Day!
My regular readers will remember I prepared this dish a couple of months ago but I had problems with the accompanying sauce. Well, after I published it I found other versions that all had similarities that differed from the Anthony Bourdain version I adapted. The same basic recipe I found from Culinary Institute of America and Fabio Viviani used the same procedure of: sear the beef then set aside, deglaze with brandy or cognac, flambé, add veal stock then reduce, add cream and simmer until thickened.
One note I'd like to make here is that the recipe calls for 6-ounce fillets. I used 12-ounce New York strips, however almost any steak will suffice. For me, it's a personal preference. I know the fillet is renowned because it's tender but my palate isn't refined enough to detect the difference in taste. I value taste over texture. That, and the fillet is at least double the price of the New Yorks.
Update the recipe for a dish I previously prepared.
I adapted the dish I found on SAVEUR Magazine's website.
3 tablespoons black peppercorns, coarsely cracked with a heavy bottom skillet
4 8- to 12-ounce New York strip steaks
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/3 cup brandy
1 cup beef stock
1/2 cup heavy cream
French fries, for serving
1 tablespoon chives, finely chopped (for garnish)
1. In a heavy bottom large skillet, melt the butter in the vegetable oil over medium-high heat. Season the steaks with the cracked black pepper and kosher salt. When the pan is hot, add the steaks and sear for approximately 4 minutes on each side for medium rare. Remove each steak to a separate warmed serving plate and set aside to allow for carryover cooking while the sauce is prepared.
2. Deglaze the hot skillet by adding the brandy to the pan and then light it on fire with a long-stemmed match. Keep a non-flammable lid nearby if the flame hasn't extinguished itself within 1 minute. Add in the stock and reduce by half, approximately 4 minutes. Then add the heavy cream and cook until the sauce thickens, approximately 3 to 5 minutes. Season the sauce with salt if necessary. Spoon one to two ounces of sauce over each steak, then top with fries, garnish with chives and serve.
Since it is April Fool's Day, I thought I'd leave you with a funny story: I finally successfully executed a flambé. I had previously shyed away from it due to the obvious dangers, but I got the nerve the night I prepared the dish to attempt it. While my steaks were searing, I prepared my work station by turning on the vent, opening the windows so I wouldn't set off the smoke detectors and moving anything that was easily flammable away from the pan such as cardboard boxes or cans with paper labels. When I lit the brandy on fire, it was woefully anti-climatic. I had one or two flames about one inch high that lasted for maybe five seconds. I'm just thankful the fire department didn't need to be called.
I'll now leave you with the #WeekdaySupper dish that was published yesterday in addition to a preview of the dishes that will appear later in the week.
- Monday, March 31st: Egg and Chorizo Wraps by Family Foodie
- Wednesday,April 2nd: Avocado Buffalo Chicken Wrap by Alida's Kitchen
- Thursday, April 3rd: Easy Chicken Enchiladas by Cupcakes & Kale Chips
- Friday, April 4th: Fish Tacos with Chipotle Ranch Sauce by Daily Dish Recipes