Steak au Poivre
- 2 6 -ounce rib eye steaks
- Salt and 1 cup coarse-cracked black peppercorns
- 1/2 cup Dijon mustard
- Vegetable oil, for sauteing
- 1/4 cup minced shallots
- 2 tablespoons good-quality brandy
- 1 tablespoon chopped garlic
- 2 cups veal stock
- 1/4 cup heavy cream
- 3 tablespoons butter
- Chopped parsley, for garnish
- Fried shoestring potatoes, for serving
Preheat oven to 350 degrees F. Season both sides of steak with salt. Brush with Dijon mustard, reserving extra for sauce. In a pie tin place peppercorns and press steaks in to coat each side with about a 1/4 cup; if you have time, set aside. In a saute pan heat 1 tablespoon oil to smoking. Cook steaks for 3 minutes on first side, turn and cook 3 more minutes. Transfer steaks to pie tin and roast in oven 4 minutes for rare, 8 for medium-rare, and so on. Meanwhile, wipe excess fat and loose pepper from saute pan. Reheat pan with 1 teaspoon oil, add shallots, toss and cook for 1 minute. Carefully add brandy to pan. Note: IT WILL IGNITE. Allow brandy to burn off and add garlic, remaining mustard and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter and adjust seasonings.
Remove steaks to serving plates, spoon sauce over and garnish with parsley. We like to serve this with crispy fried shoestring potatoes.
Recipe Courtesy of Emeril Lagasse