Steak Au Poivre And Ratatouille Hash Food

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STEAK AU POIVRE



Steak au Poivre image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Number Of Ingredients 7

2 tablespoons peppercorns, plus 1 teaspoon for garnish
2-inch thick shell steak
2 tablespoons butter
Salt
4 tablespoons shallots
Cognac
1/4 cup cream

Steps:

  • Preheat oven to 375 degrees. Using the bottom of a small skillet smash peppercorns. Press crushed peppercorns into steak until completely covered. Let sit for 30 minutes. Melt butter in a cast iron pan over medium heat. Season steak with salt and place in pan. Cook until dark brown on one side, flip, and cook on other side, approximately 3 minutes per side. Place steak in baking dish and finish in oven to desired degree of doneness, about 3 minutes. Melt butter in skillet and add shallots. Add a splash of cognac, cream and 1 teaspoon crushed peppercorns. Bring to boil and reduce sauce. Serve steak topped with sauce.

STEAK AU POIVRE POTATOES



Steak Au Poivre Potatoes image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 15

1 3/4 pounds Yukon Gold potatoes (about 4 medium)
2 tablespoons unsalted butter
1 red onion, sliced
1 white onion, sliced
2 shallots, thinly sliced
1 tablespoon fresh thyme
Kosher salt and freshly ground pepper
2 teaspoons packed light brown sugar
3 to 4 tablespoons brandy
1 teaspoon Worcestershire sauce
2 teaspoons sherry vinegar
4 teaspoons mixed peppercorns, crushed
2 filet mignon steaks (1 1/2 inches thick; about 8 ounces each), each cut into 4 strips
Vegetable oil, for frying
1/4 cup sour cream

Steps:

  • The night before serving, slice the potatoes 1/4-inch thick and transfer to a bowl of cold water. Refrigerate up to 24 hours, changing the water a few times. (This makes the potatoes extra crispy when fried.)
  • Melt 1 tablespoon butter in a large pot over medium heat. Add the red onion, white onion, shallots, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onions are soft, 30 minutes. Stir in the brown sugar, brandy and Worcestershire sauce and cook until most of the liquid has evaporated, about 10 minutes. Remove from the heat and stir in the vinegar; transfer to a bowl and set aside.
  • Combine 3 teaspoons crushed peppercorns with 1 teaspoon salt in a large bowl. Add the steak and toss to coat, pressing the peppercorns into the meat. Melt the remaining 1 tablespoon butter in a large skillet over medium-high heat and cook until it just starts browning. Add the steak; cook, turning, until browned on all sides, about 6 minutes. Remove to a cutting board and let rest 10 minutes.
  • Meanwhile, drain the potatoes and pat dry. Transfer to a large pot; cover with 2 inches of vegetable oil. Cook over medium-high heat, gently stirring occasionally, until golden brown, about 20 minutes. Remove with a slotted spoon and transfer to a rack set on a baking sheet; season with salt. (The potatoes can be fried up to 2 hours ahead; reheat in a 300 degrees F oven for 5 minutes before assembling.)
  • Thinly slice the steak. Spread some of the onion mixture on each potato; top with a slice of steak and a dollop of sour cream. Sprinkle with the remaining 1 teaspoon crushed peppercorns.

STEAK AU POIVRE



Steak au Poivre image

Provided by Alton Brown

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 7

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Steps:

  • Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
  • Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
  • In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
  • Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

SICHUAN STEAK AU POIVRE WITH SCALLION MASHED POTATOES



Sichuan Steak au Poivre with Scallion Mashed Potatoes image

Steak au Poivre is a steakhouse staple of a black pepper covered filet. This recipe turns up the flavor -- and the tingle -- by adding Sichuan peppercorns in with black peppercorns. The side of creamy scallion mashed potatoes will make you forget all about the steakhouse.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 20

1 1/2 pounds Yukon gold potatoes, about 5 potatoes
2 large cloves garlic
Salt
1 cup half-n-half or whole milk
3 tablespoons butter
1 bunch scallions, 5 to 6
White pepper
About 2 teaspoons Sichuan peppercorns
1 tablespoon black peppercorns
4 steaks (6 to 7 ounces) beef tenderloin filet, each about 1 1/4 inches thick
Kosher salt
2 shallots
1 inch ginger root
2 cloves garlic
EVOO
3 tablespoons butter
About 1/4 cup Shaoxing Chinese sherry or 2 tablespoons cognac or brandy
1 cup beef bone broth or stock
1/4 to 1/3 cup creme fraiche
Upland cress or watercress, to serve

Steps:

  • Gather your ingredients.
  • For the potatoes: Quarter the potatoes. Place potatoes and garlic, crushed away from skins, in a pot. Cover with cold water, cover and bring to a boil. When they boil, remove the lid, salt the water and cook to tender, about 15 minutes. Drain and rice into pot using a food mill or ricer.
  • Meanwhile, warm half-n-half or milk and butter in a small pot over medium-low heat. Finely chop the scallions, whites and greens.
  • For the steaks: Coarsely grind the peppercorns in mortar with pestle. Pat steaks dry, season with kosher salt and rub with peppercorn mixture. Let stand 10 minutes.
  • Heat a large cast-iron skillet over medium-high heat.
  • Peel and finely chop the shallots. Peel ginger with tip of a teaspoon and have a fine grater on hand. Crush the garlic and discard skins and root.
  • To skillet add EVOO, 1 turn of the pan, and melt in 1 tablespoon butter. Add steaks and cook 2 to 3 minutes to brown. Flip and cook 2 minutes more. Remove to platter. Add 2 tablespoons butter and when it foams add the shallots, garlic and grate in the ginger. Stir a minute or 2, then add sherry or cognac or brandy, stir, and add bone broth. Reduce by half, 2 to 3 minutes. Finish with creme fraiche to taste. Add beef back to pan and turn to warm in the sauce.
  • Add hot milk and scallions to potatoes and season with salt and white pepper to taste.
  • Place steaks on plates, top with sauce and cress and scallion potatoes alongside.

BISON STEAK AU POIVRE WITH RED WINE SHALLOT MARMALADE



Bison Steak au Poivre with Red Wine Shallot Marmalade image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons black peppercorns, cracked to a medium grind
2 tablespoons pink peppercorns, cracked to a medium grind
1 tablespoon kosher salt
Four 10-ounce bison (buffalo) steaks, New York steak or strip loin cut
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 tablespoon brown sugar
2 cups shallot, peeled and sliced 1/8-inch thick
2 cups red wine
1 tablespoon chopped fresh thyme
Salt and pepper

Steps:

  • Combine the ground peppercorns and salt and liberally coat the bison steaks.
  • In a heavy-bottomed saucepan on medium-high heat melt the butter with the oil and sugar. Add the shallots and caramelize them for 10 minutes. Add the wine, turn down the heat to a simmer and reduce liquid to 1/4 of its original amount. Remove from heat. Add thyme and season.
  • On a hot grill, cook the steaks to the desired doneness.
  • To serve, top each of the steaks with a spoonful of the shallot marmalade. The marmalade can be hot, warm or room temperature.

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