Join me for a French themed dinner party. Steak au Poivre (seyk oh pwah vruh) is a classic French dish of pepper crusted steak with a velvety brandy cream sauce. A popular side dish is French fries. My potatoes are crispy on the outside with a soft creamy inside. This elegant meal is sure to impress your guests. It will be our secret how simple it is to make.
Serves 6
Ingredient:
6 8 to 12 oz steaks (Traditionally fillet mignon is used. I used NY strip)
Salt to taste
3 tbsps coarse ground pepper
1 tbsp butter
1 tbsp neutral oil
1/2 cup good quality brandy
1 cup beef broth
2 tsps Dijon mustard
1 cup heavy whipping cream
2 tbsps capers (optional)
Potatoes:
3 lbs baby red or yukon gold potatoes
1/3 cup olive oil
salt and pepper
Season steaks on both sides with salt. Press coarse ground pepper onto 1 side of each steak. Leave out at room temperature for 30 minutes.
(Note, you can buy coarse ground pepper or crush the peppercorns yourself using a heavy pot)
While steaks are hanging out, cover potatoes with water in a big pot. Cut bigger potatoes in half. Bring to a boil. Turn down the heat to medium and cook until potatoes are tender. Drain and cool a bit.
Preheat oven to 425 degrees. Spread a layer of oil on 2 baking sheets. Place cooked potatoes on pan. Smash each potato down to 1/2 inch using a spatula or small plate. Drizzle with remaining olive oil and season with salt and pepper. Bake for 30 minutes.
Now back to the steaks. Heat a large heavy bottom skillet to medium high heat. Add butter and oil to pan. once butter melts place steaks in pan pepper side down. Cook 3 at a time. I cooked mine medium rare. (3 minutes on either side for 1 inch NY strips). Place steaks on a tray and loosely tent with foil.
Pour off excess fat. Off the heat add 1/2 cup brandy to skillet. Using a long match, carefully ignite the brandy. This scared the shit out of me the first time I did it. The flame will die down once the alcohol burns off. Just shake the skillet until the flame subsides. Return skillet to medium high heat. Stir in beef broth and cook until the liquid is reduced by half, around 7 to 8 minutes. Add cream and cook until sauce coats the back of a spoon, around another 7 to 8 minutes. Remove from heat and stir in capers, if using them. Season, with salt, to taste.
Spoon sauce over steak. I served mine with the potatoes, a nice green salad and grilled French bread. Oh, and lots and lots of red wine. Enjoy!
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