Steak With Cream Of Mushroom Au PoivreFrom sckewer 6 years ago
- 2 marbled rib eye steaks, or preferred cut shopping list
- 1 table spoon green pepper corns shopping list
- coarse black pepper shopping list
- sea salt shopping list
- flour shopping list
- butter, olive, or peanut oil shopping list
- 1 1/2 cup slice mushrooms shopping list
- 1/4 cup beef stock shopping list
- 1/4 cup yogurt shopping list
- 1/4 cup chopped onions shopping list
- thyme shopping list
- rosemary shopping list
- cognac, whiskey, sherry, brandy, or red wine shopping list
How to make it
- The STEAK
- First of all the reason this takes so long is mostly because you want to get your steak to room temperature before you start cooking it, this is probably the most common mistake made in kitchens(in part because we're all pressed for time). This takes about twenty minutes but the sauce will take a while to get all its flavour to come out, so just pull the steak out with all the other ingredients, and hey you can let the sauce simmer a while longer if you have to.
- Generously cover the steaks with salt and pepper.
- Once your steak is ready for your preffered cooking surface, I prefer a grill but a pan does give you the chance of capturing the juice and adding it to the sauce. You want to start off really hot in any case, so you can sear it quickly on both sides. If you're going for anything more than medium you'll either want to leave half your grill off and then move the steaks to that side after searing and close a lid over the grill, or set the oven to medium convection(about 30 secs per 1 1/2 inch of thickness to each degree of doneness). Remember don't play with your meat.
- Once it has reached the desired doneness, put it on a plate and put some tinfoil over top and let it rest for 5 minutes, or until your sauce is ready.
- The SAUCE
- Start by making a roux, by bringing your oil up to its smoking point and then stirring flour into it. When the roux gets to your preferred darkness from a chocolate milk colour to a dark chocolate colour, then you add the onions, and give them about a minute or so to caramelize and make the sauce just a degree darker. Now add the sliced mushrooms, and bring the heat down to medium and add the green pepper corns, in either a tied off cheese clothe or a tea ball/infuser.
- De glaze the pan with whatever liquor you chose.
- Joyce (22566) inspired
- use a Hennesey Cognac to flambe the mushroom onion roux instead of de-glazing. If you're using a gas stove and a shallow pan you just pour a little more cognac then you'd use for just deglazing into the pan, swirl it once, and then tip it to about 45 degrees. the burner will ignite the alcohol for you. Remember to keep a lid close at hand to smother the flames if they linger.
- Add the beef stock, and yogurt cold, and stir everything together. Bring it back up to a boil. Add a pinch of thyme and rosemary.
- Simmer taste and adjust seasonings until preferred consistency is reached. Remove peppercorns.
- Pour the sauce into a gravy boat or directly over the steak.
The Cooksckewer Guelph, CA
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