Wednesday, April 2, 2008

Steak Au Poivre with Frites

There are many steps in preparing this dish from Emeril, but it is well worth it. Especially if you have company coming. It always makes a great presentation.

There really isn't much that can be changed with this recipe, and there are a lot of Au Poivre recipes out there, but this one is the best by far. You might use Brandy if you don't have Cognac handy. You can also adjust the amount of cream while cooking to suit your taste, otherwise just follow the recipe.

There was even a perfect french fries recipe, which I'm adding, and a sauce to serve with the fries. Really really delicious. Bon Appetit!!!:)


1/2 cup whole peppercorn
2 tablespoons green peppercorn
2 tablespoons Dijon mustard plus 2 teaspoons
4 (12 to 14-ounce) New York strip steaks, trimmed of excess fat
4 teaspoons salt
4 teaspoons olive oil
4 tablespoons minced shallots
1 tablespoon green peppercorns
Big splash Cognac
1/2 cup reduced veal stock or demi-glace

1/2 cup heavy cream
1/4 cup cream French Fried Potatoes, recipe follows
1 tablespoon chopped fresh parsley leaves, for garnish

Preheat sautepan to medium-high, and preheat the oven to 350 degrees F.

Grind whole peppercorns in grinder until course. Brush 2 tablespoons of the mustard on the steaks, and season on each side with 1/2 teaspoon of the salt and ground peppercorns.

Heat a large skillet until very hot. Add some oil and sear steaks until well browned and crisp on 1 side, about 4 to 5 minutes. Flip steaks and put the skillet in oven for about 5 to 7 minutes, for medium-rare. Remove steaks from the oven. Place steaks on a dish and cover with aluminum foil to keep warm.

Place the skillet over medium heat. Add the shallots and cook until soft, about 3 minutes. Season with salt and pepper. Add the green peppercorns, then the Cognac and cook until almost all the liquor has evaporated.

Whisk in the remaining 2 teaspoons of mustard and veal stock and bring to a simmer.

Whisk in the cream. Spoon the sauce over the steaks and serve immediately with the Frites.


3 large Idaho potatoes, about 2 pounds, peeled and cut into matchstick slices
1/4-inch thick Canola oil, fry frying

Place the potato slices in a bowl of water. Let stand 15 minutes. Drain, rinse under cold water, and drain again. Pat dry with towels.

Heat enough oil to come 4 inches up the sides of a large deep saucepan to 310 degrees F. Add the potatoes in batches and cook until just crisp but still yellow, about 4 minutes. Remove from the pan with a slotted spoon and drain on paper towels.

Heat the oil to 350 degrees F. In batches again, add the fries until golden and crisp, about 4 minutes. Sprinkle with salt and serve hot with the steaks.

Yield: 4 servings


1 egg*
1 tablespoon fresh tarragon leaves
1 tablespoon Dijon mustard
2 pimentos, drained
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

In a food processor, combine the egg, tarragon, the mustard, pimentos, and puree until smooth. Serve with the frites.

* Be careful in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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