Name: Steak au Poivre with Garlic Mashed Potatoes and Broccoli
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 servings
Ingredients: Four 12-ounce New York strip steaks; Kosher salt; 1/4 cup whole black peppercorns; Extra-virgin olive oil, for the pan; 4 tablespoons unsalted butter; 2 cloves garlic, lightly crushed; 3 sprigs fresh thyme; 1 small shallot, minced; 1/3 cup brandy; 1 tablespoon Dijon mustard; 3/4 cup beef stock; 3 tablespoons green peppercorns in brine, drained; 1/2 cup heavy cream, plus more if needed; 1 pound Yukon gold potatoes, quartered; 1 clove garlic; Kosher salt, to taste; 3/4 cup heavy cream; 6 tablespoons cold unsalted butter; Kosher salt; 2 heads broccoli, cut into florets; Extra-virgin olive oil, for the pan; 2 cloves garlic, smashed; Pinch crushed red pepper flakes

For the steak: Season the steaks generously with salt and let them come to room temperature.

Using a spice grinder, mortar and pestle or the bottom of a small sauté pan, crush the black peppercorns until they are broken into coarse bits. Spread the crushed black pepper out on a small sheet tray or plate. Press both sides of each steak into the crushed black pepper to coat. Set aside.

Coat a large stainless-steel sauté pan with olive oil and place over medium-high heat. Carefully place the steaks in the hot sauté pan. Cook until the steaks brown and the peppercorns have toasted, 3 to 4 minutes per side.

Once both sides of the steaks are nicely golden brown, add the butter, garlic and thyme to the pan. Baste the steaks with the infused melted butter. Remove from the pan and take the internal temperature of the steaks; it should be 125 degrees F. Remove from the pan and set aside.

Discard any remaining contents of the pan, scraping out any extra pieces of peppercorn so they don’t burn. Coat the pan lightly with olive oil and add the shallot. Season with salt and cook over medium heat, stirring regularly, for 2 to 3 minutes. Deglaze with the brandy and cook a minute or two until the alcohol cooks off.

Add the mustard, stock and green peppercorns and bring to a boil, then reduce to a simmer. Add the heavy cream, taste the sauce and adjust the salt. If the sauce reduces too much, add in a little more cream. Cook for 3 to 5 minutes. When done, the sauce should be velvety and cling to the back of a spoon.

Slice the steak, transfer it to a serving plate and spoon the sauce around it.

For the mashed potatoes: Place the potatoes and garlic in a large saucepan. Pour in cold water to cover the potatoes by 1 to 2 inches. Season generously with salt; the water should taste like the sea. Bring to a boil and cook until the potatoes are fork-tender, 20 to 25 minutes.

Bring the heavy cream to a slight boil in a small saucepan and remove from the heat. Drain the potatoes and garlic well and add back to the same pan. With a hand mixer, start beating the potatoes until they have started to break down. While the potatoes are still hot, add one-third of the cream and cold butter and whip vigorously into the potatoes. Repeat this process with the remaining cream and butter until you achieve a velvety smooth consistency. Taste the potatoes for seasoning and add salt if needed.

For the broccoli: To a pot of boiling salted water, add the broccoli florets and blanch for 2 to 3 minutes or until bright green and tender. Remove the broccoli from the boiling water and add to a bowl of salted ice water to shock. This will stop the broccoli from cooking further and keep it bright green.

Coat a large stainless-steel sauté pan with olive oil and heat over medium-high heat. Add the garlic and cook for 1 to 2 minutes until aromatic, then add the broccoli and cook for a few minutes until warmed through. Season with salt and red pepper flakes.

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Steak au Poivre with Garlic Mashed Potatoes and Broccoli

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