Recipe courtesy of Team A Firefighters
Show: Food Fight
1 hr 15 min
40 min
2 servings


Steak au Poivre:
Mushroom, Green Peppercorn, and Dijon sauce: 
Pommes Frites: 
Garlic Aioli Dipping Sauce: 
Fresh Vegetable Relish: 


Mushroom, Green Peppercorn, and Dijon sauce: 

Use a meat mallet to slightly reduce the thickness of each steak. Spread both sides of each steak with a thin coating of Dijon mustard. Sprinkle with salt and cover both sides with coarsely ground black pepper. Heat olive oil in a large, heavy skillet over medium-high heat and cook the steaks 3 to 4 minutes on each side. The steaks should be rare at this point. Set them aside and lightly cover them so they stay warm. Do not wash out the pan. 

Mushroom, Green Peppercorn and Dijon sauce: Heat the butter in a medium sized saute pan over medium-high heat and saute the garlic and shallots for approximately 1 minute. Add the mushrooms, raise the heat to high, and cook for an additional 5 minutes. Add beef stock, cream, and mustard, and then reduce the sauce by 1/2. Once the sauce is made, reheat the skillet, in which the steaks were cooked, to medium-high heat. Add the steaks and cook for another 2 minutes on each side for a medium-rare steak. Transfer them to dinner plates, which have been coated with the mushroom Dijon sauce. Once you plate the steaks, spoon more of the sauce on top of each steak. Serve with Pommes Frites, Aioli, and Vegetable Relish.

Pommes Frites: 

Thoroughly clean the outer surface of the russets and peel the skin using a vegetable peeler. Slice the potatoes lengthwise into thick strips. Pour enough vegetable oil in a pot to cover the potato slices. Once the oil is hot, carefully put the potato strips into the pot and fry them until they are brown and crispy. Remove the potatoes from the pot and drain the excess oil onto paper towels. Salt and pepper, to taste, while the potatoes are still hot. Serve with a fresh Garlic Aioli Dipping Sauce.

Garlic Aioli Dipping Sauce: 

Finely mince 1 or 2 cloves of garlic in a food processor. Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl. Blend the ingredients together until they fully integrate. While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies.

Fresh Vegetable Relish: 

Dice all of the ingredients and combine them in a medium sized bowl. Stir the diced vegetables together, until they are fully integrated.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.


Steak au Poivre

Recipe courtesy of Food Network Kitchen

Potatoes Au Gratin

Recipe courtesy of B. Smith

Coq Au Vin

Recipe courtesy of Ina Garten

Roast Prime Rib with Thyme Au Jus

Recipe courtesy of Bobby Flay

Greek Grilled Eggplant Steaks

Recipe courtesy of Ree Drummond

Roasted Cauliflower Steaks

Recipe courtesy of Valerie Bertinelli

Baba au Rhum

Recipe courtesy of Ina Garten

"Philly Cheesesteak"

Recipe courtesy of Seth Koslow

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking