Food Network: Steak Au Poivre with Herbed Fingerling Potatoes and Asparagus

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Steak Au Poivre with Herbed Fingerling Potatoes and Asparagus
Recipe courtesy Emeril Lagasse

Ingredients
2 (6-ounce) rib-eye steaks
1 teaspoon Dijon mustard
1 1/4 teaspoons kosher salt
1/4 cup coarse-cracked black peppercorns
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup minced shallots
1/4 cup good-quality brandy
1 tablespoon chopped garlic
2 cups veal stock
1/2 cup heavy cream
3 tablespoons butter

Chopped parsley leaves, for garnish
Asparagus (recipe follows)

For the Potatoes:
12 fingerling potatoes
Salt and pepper
2 tablespoons olive oil
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves

Instructions
Brush steaks with mustard. Season the steaks on both
sides with kosher salt, 1/4 teaspoon per side. In a pie tin place peppercorns and

press steaks in to coat each side with about 1 tablespoon. In a heavy-bottomed
12-inch saute pan heat 2 tablespoons of the vegetable oil to smoking. Cook steaks
for 3 minutes on each side. Transfer steaks to a plate. Add the remaining 1
teaspoon of oil and the shallots to the pan. Cook, stirring, for 1 minute.
Carefully add the brandy to the pan. Note: IT WILL IGNITE. Allow brandy to burn
off and add garlic, and veal stock. Bring to a boil and simmer until reduced by
half. Stir in heavy cream and continue to reduce for 2 minutes, or until sauce is
thick enough to coat the back of a spoon. Stir in butter and add the remaining 1/4
teaspoon of salt. Serve immediately. Garnish with parsley.

Place the potatoes in a saucepan and cover with water. Set over high heat and
bring to a boil. Cook the potatoes until tender, about 7 to 8 minutes. Remove from
the heat and cool under running cold water. Once cool enough to handle, place the
potatoes on a cutting board and slice in half lengthwise. Season the potatoes with

salt and pepper, to taste. Heat a 12-inch saute pan with the olive oil over medium
high heat. Place the potatoes, cut side down, in the pan and cook the potatoes
until browned and crispy, about 3 minutes. Turn over and cook with the sage,
rosemary and thyme for another 3 minutes, being sure to toss the potatoes to
distribute the herbs. Adjust the seasoning and serve with the steak au
poivre.

Asparagus:
1 bunch pencil asparagus
2 teaspoons walnut oil
Salt and pepper
2 tablespoons chopped walnuts

Trim the bottom 2-inches off the asparagus and discard. Cut the asparagus into
2-inch pieces on a diagonal. Heat a saute pan over high heat. Add the walnut oil
and heat. Add the asparagus and saute until crisp-tender, about 4 minutes. Season,
to taste, with salt and pepper. Remove from the heat and add walnuts and toss to
combine.

Yield: 4 servings