Steak Au Poivre Green Food

STEAK AU POIVRE VERT

Steps:

• For the steak.
• Place the green peppercorns in a mortar and pestle and lightly crush them.
• Place steaks on a plate and pat dry with paper towels. Press the crushed green peppercorns into the meat with your fingers. Generously grind black pepper over steaks. Cover with cling wrap and let stand in the refrigerator for half an hour or longer so that the pepper flavour will penetrate into the meat.
• Heat a sauté pan on high flame, then place steaks into hot pan. Lower heat to medium-high.
• Sear the steaks on one side for 3-4 minutes, constantly checking the heat, then turn the steaks over and sear for another 3-4 minutes for medium-rare. Or cook to desired doneness.
• Remove steaks from sauté pan onto a warm platter and cover with foil to keep warm while making the sauce.
• For the sauce.
• Add butter and olive oil to the sauté pan and once the foam has subsided, add shallots and cook on medium high heat for one minute.
• Pour in beef stock and boil down rapidly over high heat until it is reduced by half.
• Pull pan off the heat. Pour brandy or cognac into the pan, ignite it with a lit match tilting the pan away from you and averting your face. Expect a flame burst once you light it. Shake the sauté pan for a few seconds until the alcohol cooks off and the flames have subsided. Or simply simmer to burn off the alcohol if you don't want to flambé.
• Once alcohol cooks off, add the cream and bring to a full. rolling boil. The cream will puff up as it boils and then it will reduce down and thicken. Lower heat to a simmer as the sauce reduces by half. This should take at least 10 minutes.
• Pour the sauce over the steaks and serve.

STEAK AU POIVRE VERTE, ULTIMATE DECADENT VERSION

Steps:

• Preheat ove to 375 degrees F. Have all ingredients at room temperature. Sprinkle steaks with black pepper and salt. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about three minutes per side. Remove steaks from pan and place on a rack set in roasting pan; place in oven for 20 minutes for medium rare-medium. DO NOT OVER COOK! THIS RECIPE DOES NOT CALL FOR WELL DONE!.
• While steaks are roasting, saute shallots in saute pan with steak drippings and butter. When shallots are translucent, add stock to pan and whisk. Reduce liquid for 3 to 4 minutes over medium high heat. Add brandy, cream and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, enough to just coat the back of a spoon; (5-8 minutes). Lower heat to just below a simmer.
• Place steaks on plates. Whisk pan drippings into sauce and top steaks. Serve immediately. I have served this dish with twice baked potatoes, dutchess potatoes, puffed potatoes and a green vegetable.

STEAK AU POIVRE WITH GREEN PEPPERCORNS

Steps:

• Sprinkle the steaks with salt and pepper.
• Heat a cast-iron skillet or heavy skillet large enough to hold the steaks in one layer over high heat. Add the steaks and brown them for 3 minutes for medium rare.
• Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a plate and keep warm.
• Pour off the fat from the skillet and reduce the heat to medium high. Add the shallots and cook briefly until wilted. Do not brown. Add the wine over high heat and reduce to one-quarter. Add the broth and stir to dissolve the brown particles that cling to the bottom of the skillet. Add the tomato paste, peppercorns and any juices that may have accumulated around the steaks.
• Reduce the sauce by more than half and stir in the butter. Check for seasoning. Spoon the sauce over the steaks and garnish with the parsley

STEAK AU POIVRE VERT

Steps:

• In a heavy saucepan over medium-heat cook cream, stirring fairly frequently until reduced to approximately 1 cup.
• (Be sure to use a large enough pan as this bubbles up and will overflow pan if you are not careful).
• The cream should be thick.
• When it is, set in refrigerator.
• In skillet large enough to hold the filets in a single layer, heat oil until it is hot.
• Cook steaks for 3 to 4 minutes per side and then set aside and keep warm (I put them in oven at low temperature).
• Pour off excess fat from the skillet and deglaze with brandy; set aside.
• To the cream, add bouillon cubes, lemon juice, salt and sherry.
• Stirring constantly, bring to a boil.
• Remove from heat and add deglazing liquid along with the peppercorns.
• Reheat and pour a small amount over each steak.
• Serve remaining sauce in a gravy boat.

STEAK AU POIVRE WITH A MUSHROOM, GREEN PEPPERCORN, AND DIJON SAUCE AND POMMES FRITES WITH A GARLIC AIOLI DIPPING SAUCE AND A FRESH VEGETABLE RELISH

Steps:

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

STEAK AU POIVRE (FILET IN GREEN PEPPERCORN SAUCE)

Steps:

• Preheat the oven to 450 degrees F.
• Sprinkle the filets generously with salt.
• Heat a medium cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon olive oil to the pan. Sear the filets on both sides until browned, about 2 minutes per side. Transfer to a rimmed baking sheet fitted with a wire rack. Cook in the oven until desired doneness, about 7 minutes for medium rare.
• Meanwhile, return the skillet to medium heat. Add the heavy cream, Worcestershire sauce, green peppercorns and bouillon cube. Bring to a simmer and let reduce by about half, about 2 minutes. Add the cognac and porcini powder and let reduce again for 1 minute.
• Remove the beef from the oven and let rest for 5 minutes. Cut the filets across the grain into 2-inch pieces and top with the au poivre sauce, thyme sprigs and a pinch of coarse salt.