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Steak Au Poivre with Frites
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1/2 cup whole peppercorn
2 tablespoons green peppercorn
2 tablespoons Dijon mustard plus 2 teaspoons
4 (12 to 14-ounce) New York strip steaks, trimmed of excess fat
4 teaspoons salt
4 teaspoons olive oil
4 tablespoons minced shallots
1 tablespoon green peppercorns
Big splash Cognac
1/2 cup reduced veal stock or demi-glace
1/4 cup cream
French Fried Potatoes, recipe follows
1 tablespoon chopped fresh parsley leaves, for garnish
Preheat sautepan to medium-high, and preheat the oven to 350 degrees F.
Grind whole peppercorns in grinder until course. Brush 2 tablespoons of the mustard on the steaks, and season on each side with 1/2 teaspoon of the salt and ground peppercorns.
Heat a large skillet until very hot. Add some oil and sear steaks until well browned and crisp on 1 side, about 4 to 5 minutes. Flip steaks and put the skillet in oven for about 5 to 7 minutes, for medium-rare. Remove steaks from the oven. Place steaks on a dish and cover with aluminum foil to keep warm.
Place the skillet over medium heat. Add the shallots and cook until soft, about 3 minutes. Season with salt and pepper. Add the green peppercorns, then the Cognac and cook until almost all the liquor has evaporated. Whisk in the remaining 2 teaspoons of mustard and veal stock and bring to a simmer. Whisk in the cream. Spoon the sauce over the steaks and serve immediately with the Frites.
Frites:
3 large Idaho potatoes, about 2 pounds, peeled and cut into matchstick slices 1/4-inch thick
Canola oil, fry frying
Salt
Place the potato slices in a bowl of water. Let stand 15 minutes. Drain, rinse under cold water, and drain again. Pat dry with towels.
Heat enough oil to come 4 inches up the sides of a large deep saucepan to 310 degrees F. Add the potatoes in batches and cook until just crisp but still yellow, about 4 minutes. Remove from the pan with a slotted spoon and drain on paper towels. Heat the oil to 350 degrees F. In batches again, add the fries until golden and crisp, about 4 minutes. Sprinkle with salt and serve hot with the steaks.
Yield: 4 servings
Aioli:
1 egg*
1 tablespoon fresh tarragon leaves
1 tablespoon Dijon mustard
2 pimentos, drained
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
In a food processor, combine the egg, tarragon, the mustard, pimentos, and puree until smooth. Serve with the frites.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Other Recipes from this Episode
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