Steak au Poivre

Adapted from a recipe published in Saveur magazine.

Steak au Poivre, or “peppered steak” is the grandfather of all steak rubs and has been subjected to a wide range of interpretations. The following is a personal adaptation of a recipe published in Saveur magazine. Use this as a base to start then get creative. Try a mix of peppercorns, add some of your favorite spices to the rub, and experiment with different cuts of beef.

• 3 tbsp. black peppercorns, crushed or very coarsely ground
• 4 6-oz. beef filets, about 1 1/2″ thick
• Salt (kosher or sea salt)
• 2 tbsp. butter
• 1-2 shallots
• 1 tbsp. olive oil
• 1/3 cup cognac
• 1 cup beef stock
• 1/2 cup heavy cream

Spread crushed pepper on a plate and roll the filets in it to coat. Season liberally on both sides with salt. (Note, if you use a beef broth that has a fair amount of sodium, reduce the amount of salt accordingly).

Heat butter and oil in a large skillet over medium-high heat. Add filets and cook until well browned, about 4 minutes on each side for medium rare. It’s important to give each filet plenty of room in the skillet, so if need be, cook the beef in batches. After the first turn, add shallots. Transfer steaks to warmed plates or a warmed oven while leaving the shallots in the pan. If you prefer your beef cooked medium, heat the oven to about 275 - 300 degrees. Cover loosely with foil while you prepare the sauce.

Add cognac to hot pan, then carefully ignite (keep lid handy so flame can be extinguished if necessary). Allow alcohol to burn off, about 1 minute, and then add stock. Cook until reduced by half, about 4 minutes. Add cream and cook, stirring occasionally, until thick, 3-5 minutes. Pour over steaks.

Notes

Crushing black pepper by hand can be a tedious task. As a short cut, I set my pepper grinder to its coarsest setting, which yields similar results. It is important to keep the pepper very course because fine grinding kills its smoke flavored accents.

Cognac can be expensive so consider substituting with brandy. This will save you money with little to no impact on the flavor.

Accompany Steak au Poivre with a basic side dish of garlic smashed potatoes.

Wine Suggestions

Red Wine: I’ve struggled with this one because I can’t seem to think of anything better than a robust Cabernet Sauvignon or Bordeaux. These have the requisite tannin levels to marry with the beef and stand up to the pepper. I think avoiding a wine with a high alcohol level would be good advice, because alcohol adds more pepper flavor to the dish.

Bacon and Blue Cheese Potatoes

Adapted From Real Simple, October 2003

I’ve made this recipe a few times and I think my favorite pairing is with a nice steak. Blue Cheese compliments beef well and it helps tie things together when served with a Cabernet Sauvignon.

4 Servings

• 1 tbsp olive oil
• 8 small Yukon Gold potatoes, quartered (or use another all-purpose potato
• 1/2 lb sliced bacon
• 1 small shallot or garlic clove, minced
• 1/2 cup cider vinegar
• 1/4 cup water
• 1 tsp fresh thyme leaves, or 1/4 tsp dried
• 1/4 cup crumbled blue cheese

Place sliced potatoes in a mixing bowl and coat evenly with olive oil. Place the potatoes cut-side down on a pre-heated grill (medium) or cook in a broiler, approx. 8 inches from the heat source. Cook until fork tender, about 15 minutes, turning once. Return potatoes to the mixing when cooked. Meanwhile, cook the bacon then drain all but 1 tablespoon of fat from the pan. Add the shallot or garlic, reduce heat to low and cook until tender, about 3 minutes for the shallot, 1 minute for the garlic. Add the vinegar and water to de glaze the pan. Stir in thyme and remove from heat. Crumble the bacon, add it to the sauce, and pour over the potatoes. Add blue cheese and toss lightly.

Grilled Portobello Mushrooms

Grilled portobello mushrooms is one of my favorite, easy to make appetizers in the summer.

• Portobello mushrooms, one for each guest
• Olive oil
• Balsamic vinegar
• Herbed soft cheese (I use Boursin)
• Minced garlic (optional)
• Salt and pepper

Trim the stem of the mushroom and discard. Drizzle some olive oil over the underside of the mushroom and rub oil on the top of the cap. Splash a little balsamic vinegar on the underside as well. Let this soak in as the grill comes up to temperature.

Place the mushrooms on the grill, top side down, until slightly browned, then turn. When the second side browns, turn again, sprinkle minced garlic and herbed cheese over the under side of the mushroom. Let the cheese melt a bit then remove from grill and place each on a plate. Splash an additional few drops of balsamic vinegar over the mushrooms and serve.

Note: If you’re going to error on cooking time, do so on the side of under cooking. A mushroom slightly stiff in the center is much better than one that is soft and rubbery due to over cooking.

Wine Suggestions: Portobellos have a rich, meaty flavor, so if you are considering a hearty red wine with your main course, you can drink the same with your appetizer. Cabernet Sauvignon will work, as will a Rhone-style blend since the herbal and earthy flavors should complement one another. If you go with a white wine, try a California-style Sauvignon Blanc. It too, has herbal qualities that will pair well with the mushroom.