(Go meat!)Well, veggie week went by, and we've not peeped since. This week's been a busy one, both in terms of work and play. Lest ye think we've gone off to join some hippy commune to go eat beans and eggs and cheese for the rest of our days, here's a nice, red, bloody hunk of cow to bring us on back.
We've actually made steak au poivre before- on Amy's lead, if I'm not mistaken.
I don't recall the recipe we used then, nor do I remember how it turned out. What I do know is that we still had the green peppercorns from back then (at least a year and a half). Does anyone know of another use for those things?I was extremely pleased with the way that my steak turned out. As my dad used to say, "cripple it and show it the oven." In my case, it's the cast-iron (which can preform both requisite functions)! Amy likes hers a bit more done (which we did). She also would have changed the recipe in one critical way: less pepper!
While I admit, it was a darned peppery steak, I think that's kind of the point. I would have added more booze, myself; the cognac was kind of completely eaten by the deglazing process.
Steak au Poivre
(Adapted from The Joy of Cooking)
(Serves 2)
10 ounces beef tenderloin1 tbsp black peppercorns
1 tbsp green peppercorns
1/4 tsp salt
2 tbsp shallots
1 ounce brandy
1/2 cup beef broth
2 tbsp heavy cream
1 tbsp parsley
Pat the steaks dry. Press peppercorns and salt into both sides of the meat.
Heat a heavy skillet over high heat. Once the steak is hot, sear the steaks, 2 to 3 minutes per side for really rare, and 4 to 6 minuted per side for medium. Remove steaks from skillet and rest, loosely covered.
Add the shallots and cook until barely softened. Remove pan from heat and add the brandy. Return the pan to the heat and cook until the liquid is almost all evaporated. Add beef broth and cook until reduced by half. Add cream and bring to a boil. Cook until reduced by half. Add parsley, season with salt and pepper.Serve immediately over steaks.
