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Steak Au Poivre

Name: Steak Au Poivre
Ingredients: 2 x 8oz/225g filet mignon steaks; Salt; 250-300 g whole black peppercorns, coarsely cracked (~1 3/4c ); High smoke point oil (e.g., canola, avocado, or peanut oil); 75 g 3 medium shallots, brunoised; 10 g minced garlic (2 cloves ); 2-3 sprigs fresh thyme; 125 g brandy or cognac (1/2 cup ); 25 g Dijon mustard (1 ½ T ); 150 g beef stock (2/3c ); 150 g heavy cream (2/3c ); 45 g unsalted butter (3T ); 1-2 g freshly ground black pepper (for the sauce) (1/2 teaspoon); 500 g asparagus, tough ends trimmed off (1 lb ); 1-2 T olive oil; Salt and pepper; 30 g butter (2T ); 4-5 cloves garlic (minced); Fresh lemon juice

I am a sucker for a French recipe like this one. This is such a banger, it’s crunchy, tender and covered in a decadent cream sauce. If you have never had Steak Au Poivre, I feel bad for you. Give this one a try so you too can ascend.

Ingredients

2 x 8oz/225g filet mignon steaks
Salt
250-300 g whole black peppercorns, coarsely cracked, ~1 3/4c
High smoke point oil, e.g., canola, avocado, or peanut oil
75 g 3 medium shallots, brunoised
10 g minced garlic, 2 cloves
2-3 sprigs fresh thyme
125 g brandy or cognac, 1/2 cup
25 g Dijon mustard, 1 ½ T
150 g beef stock, 2/3c
150 g heavy cream, 2/3c
45 g unsalted butter, 3T
1-2 g freshly ground black pepper (for the sauce), 1/2 teaspoon

GARLIC ROASTED ASPARAGUS

500 g asparagus, tough ends trimmed off, 1 lb
1-2 T olive oil
Salt and pepper
30 g butter, 2T
4-5 cloves garlic, minced
Fresh lemon juice

Instructions

Generously salt the steaks on all sides. Allow them to dry brine at room temperature for 30-60 minutes.
Preheat oven to 450°F (232°C) about 15 minutes before cooking.
Use a blender or mortar and pestle to coarsely crack the black peppercorns. Sift using a fine mesh strainer to remove any fine powder. You should be left with about 1/2c of black pepper.
Pat the steaks dry with paper towels until they have a matte finish to ensure the pepper sticks properly. Firmly press each side of the steaks into the cracked peppercorns, ensuring they are well-coated.
Heat a 12″ stainless steel sauté pan over high heat and add a generous amount of high smokepoint oil.
Once the oil is shimmering and nearly smoking, carefully add the steaks one at a time. Press down with a spatula for about 15 seconds to ensure even contact and searing.
Sear for 2-3 minutes on one side, then flip and cook for another 90 seconds.
Transfer the pan to the preheated oven to cook for 3-5 minutes or until the internal temperature reaches 120°F (49°C) for medium-rare.
Remove the steaks and let them rest on a wire rack. Dispose of the oil and burnt pepper from the pan.
To make the pan sauce, reheat the pan over medium heat. Add a squeeze of olive oil and the finely diced shallots. Saute with a pinch of salt for 2 minutes until softened.
Add the garlic and thyme and cook for another minute until fragrant.
Turn off the burner, add the brandy or cognac, and flambe to burn off the alcohol by carefully igniting the alcohol with a grill lighter or long match. Once the flames subside, turn the heat back on high and reduce the liquid by half.
Stir in the mustard, beef stock, and heavy cream. Reduce over medium heat, whisking occasionally, until the sauce coats the back of a spoon.
Reduce heat to low, then whisk in the butter and additional black pepper. Taste and adjust with salt as needed.
Plate the rested steaks and generously top with the peppery mustard cream sauce. Serve alongside garlicky buttered asparagus.

ROASTED GARLIC ASPARAGUS

While the steaks are resting, prepare the asparagus. Place them on a quarter sheet pan, drizzle with oil, and season with salt and pepper. Roll to coat evenly.
Broil in the oven under high heat for 3-4 minutes, rotating pan halfway through.
Melt butter in a pan over low heat, add garlic, and cook until fragrant but not browned.
Drizzle the garlic butter over the asparagus, add a splash of lemon juice, and toss to combine.