Steak au Poivre

Steak au Poivre

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by Nikki Moore

WCNC.com

Posted on February 14, 2013 at 10:42 AM

Updated Thursday, Feb 14 at 1:23 PM

Valentine’s Day Shopping List
Produce
1 medium shallot
1/2 small yellow onion
½ lb fingerling potatoes
½ lb haricot verts or green beans
1 tablespoon minced fresh rosemary

Dairy
½ cup heavy cream

Meat
2 (6- to 8-ounce) filet mignons or boneless, top loin steaks (preferably 1-inch thick)

Baking

Spices and Oils
Salt
1 tablespoon freshly ground black pepper plus more to taste
3-4 tablespoon olive oil

Other
1 teaspoon green peppercorns
1 ½ tablespoons brandy
½ cup homemade or less sodium beef broth

The Final Local Touches:
Show some love to local business when you visit the 7th Street Public Market in Uptown Charlotte to pick up some delicious cheese to serve as an appetizer from Orrman’s Cheese Shop as well as the perfect bottle (or two) of wine from The Sorting Table on 7th.  While there, check out the baked goods from Cloud 9 Confections and scratch dessert off your list.


Steak au Poivre
Serves 2
   
    1 teaspoon freshly ground black pepper plus 2 1/4 teaspoons
Salt, to taste
1 tablespoon olive oil
2 (6- to 8-ounce) filet mignons or boneless, top loin steaks (preferably 1-inch thick)
1 medium shallot, minced
1 teaspoon green peppercorns, drained
1 1/2 tablespoons brandy
1/2 cup less sodium beef broth
1/2 cup heavy cream

    Rub the teaspoon of black pepper on both sides of the steaks and season to taste with salt.
   
    Heat a medium skillet over medium high heat until hot.  Add the olive oil.  Add the steaks, presentation side down, and cook for about 3-4 minutes on each side for medium rare.  Adjust the cooking time depending on the thickness of the steaks and your preferred level of doneness.  Once cooked, set the steaks aside.
   
    Add the shallots to the pan and cook, stirring constantly, until golden brown.  Stir in the remaining 2 ¼ teaspoons cracked black pepper and the green peppercorns and cook for 1 minute.
   
    Remove the skillet from the heat and carefully add in the brandy.  Return the skillet to the burner and cook until the brandy has almost evaporated.  Add the beef broth and heavy cream to the skillet and reduce by half.  Pour the sauce over the steak and serve immediately.

Oven-Roasted Potatoes
Serves 2

1/2 lb fingerling potatoes, scrubbed well, then cut in half lengthwise
1-2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon minced fresh rosemary


Preheat the oven to 425 degrees.  In a large bowl, toss the fingerling potatoes with the olive oil.  Season to taste with salt and freshly ground black pepper.  Spread out the vegetables on a baking sheet.  Bake for 20 minutes. 

After twenty minutes, remove the baking sheet from the oven and sprinkle the vegetables with the rosemary.  Use a spatula to flip the vegetables and then roast them for another ten minutes or until tender.

Sautéed Green Beans with Onions
Serves 2

1/2 lb haricot verts or green beans, trimmed
 1-tablespoon olive oil, divided
1/2 small yellow onion, thinly sliced crosswise
Salt, to taste
Freshly ground black pepper, to taste

Bring a medium saucepan of generously salted water to a boil.  Add the green beans and cook for 3 to 5 minutes after the water returns to a boil until they are crisp tender.  Drain the green beans in a colander and add them to an ice water bath (a large bowl filled with ice and water) to stop the cooking process.  This technique is called shocking. 

Heat the olive oil in a 12-inch skillet until hot.  Add the sliced onion to the pan and cook, stirring constantly, for about 5 minutes until soft.   Add the green beans to the skillet and toss together until hot.  Season to taste with salt and freshly ground black pepper.  Serve immediately.

Special Cocktail: Kir Royale
While a red wine would pair best with the meal above, show your sophistication and impress your sweetheart by serving up a French Kir Royale as a cocktail while you prepare dinner.   A kir royale is Champagne (or a nice sparkling) with a splash of crème de cassis served in a champagne flute.  


 

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