Recipe
Chef Garretts Steak Au Poivre Recipe
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Sparow64 / All my dishes 1 year, 5 months ago
Steak Au Poivre as presented by Chef Garrett, served at his locally owned restaurant The Downtown Grille. Great recipe, love to add some mushrooms to the sauce.
Prep:10m Cook:10m Servings:2
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 Sparow64 |
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Fans
Ingredients
- 2 thick, premiun steaks (New York strip or filet mignon works best) approx. 6 to 8 oz each.
- 3/4 cup roughly cracked peppercorns (all black or a mixture of black,green and white )
- 1 1/2 cups demi glace or good beef gravy.
- 1/2 cup heavy cream
- 1 T. good brandy
- 1 oz. butter
- 2 tsp. vegetable oil
- pinch of sea salt
Directions
- Trim any excess fat or gristle from meat.
- Leave out of fridge for 20 minutes or so to achieve room temp. Using the flat of a frying pan or a rolling pin, crush peppercorns. Press steaks into cracked peppercorns.
- Melt butter and vegetable oil in a heavy saute pan.
- When sizzling, add steaks and allow to brown, forming a peppercorn 'crust'.
- Cook to preferred doneness (when checking with a meat probe, 105 degress is rare, 120 is medium rare, 140 medium.)
- Remove meat from pan and place on a warm plate to rest.
- CAREFULLY tip brandy into hot frying pan (it may ignite - watch out!) Pour in brown gravy.
- Stir to gather up all the bits at bottom of pan - this is where the flavor comes from.
- Add heavy cream, bring to boil.
- When thick enough to coat a spoon, it's ready.
- Return steaks and any accumulated juices to pan.
- Check salt.
- Allow steaks to absorb the sauce flavors for a minute or two.
- Serve immediately
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knoxcop 1 year, 5 months ago said:
Oh my goodness, this sounds heavenly. I'ma have to get over that way one day to eat...--Kn0x--
pat2me 1 year, 5 months ago said:
Wonderful! Thanks for posting!
grandmommy 1 year, 5 months ago said:
I'm wishing I could taste this tonight! Where is this fine establishment? My complements to you for such a great recipe.
Denise