Good Cooking since 1995
Steak au Poirve
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Works in most Browsers
Recipe by: Chef John V., A Good Cooking Recipe!
History: A classic French Steak preparation. I recommend using a very good quality steak. The Certified Angus Beef brand, available at most major markets is a good choice. If you go to a butcher, you could also ask for "USDA Prime Grade"---it's the best you and buy, although very expensive!
description: Steak coated with crushed black peppercorns in a rich red wine-brandy and shallot gravy.
Serving size: 1
Preparation time: about 15 minutes
Amount/Measure/Ingredient:
12 ounce boneless sirloin strip steak, trimmed of fat and grizzle to be 10 ounces
1 pinch salt
1 tbsp. black peppercorns, crushed
1 tbsp. butter
1 tbsp. shallots, chopped fine
1/4 cup red wine, full bodied like cabernet sauvignon
1 ounce brandy
2 ounce demi-glace
1 tbsp. butter
4-5 sprigs watercress
1 tsp. chives, chopped
Preparation:
Roll the trimmed steak in crushed peppercorns and press
them into the surface
Saute to desired doneness with 1 tablespoon of
butter over medium-high heat in a heavy bottom pan, (4 minutes on each side
will be about medium-rare) remove from pan and let rest while you make the
sauce.
Using the same pan; remove the fat, if any, add the shallots
and swirl with a spoon. Remove the pan from the burner, add the red wine and
brandy quickly, then return to the burner. This is done so the alcohol that
is evaporating doesn't explode in your face. Reduce the wine/brandy mixture
to almost a syrup then add demi-glace, swirl in the butter and sauteed
steak. Heat the steak in the sauce one minute, add a few drops of water to
keep the sauce fluid, adjust taste with salt if needed. Garnish with
generous sprigs of watercress. Sprinkle the steak with chopped chives and
plate with sprigs of watercress.