Food Guru: Steak Au Poivre. - KWWL - Eastern Iowa Breaking News, Weather, Closings

Food Guru: Steak Au Poivre.

(KWWL)-- On Saturday, the Food Guru is making Steak Au Poivre. Au Poivre means with pepper in French. For this type of dish I'm going to use two types of peppercorns, black, and green. The unrippened green peppercorns are usually pickled and brined. They have a fresh explosive flavor. Start with a New York strip and cut it one inch thick, and trim all of the visible fat. Pound the steak a little with a mallet to flatten it and tenderize it a bit. Sprinkle it with kosher salt and let it sit at room temperature for 30 minutes. Prepare the black peppercorns by wrapping them in plastic wrap and cracking them with the flat side of the mallet. We do this at the last minute to preserve the fresh flavor of the pepper. You could also use the coarse setting of your pepper grinder. Sprinkle the peppercorns on your steak and use your fingers to press them in. Heat olive oil in a skillet on medium high and add a chunk of butter. When the butter melts and starts to sizzle add the steak and cook it for two minutes on each side. Remove the steak from the skillet. Pour off the excess fat. We want to keep these dark particles that are stuck to the pan. They're called fond. I'm rather fond of fond they add great flavor to our sauce. Were going to add minced shallots, diced red peppers and green peppercorns. And now for the fun part! Add a shot of cognac to the skillet and catch it on the flame. Now were cooking! Add a half-cup of heavy whipping cream and a teaspoon of Dijon mustard. Allow the cream to reduce and pour it onto the steak.

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