Steak au Poivre

[topaz]

Steak au Poivre, originally uploaded by qwrrty.

Ellen brought home steaks last night, so we made steak au poivre. It was my first ever attempt at a flambé, and boy do I wish I had a picture of that.

Crush a big handful of peppercorns in a mortar and pestle. Roll the steaks in them so they're thoroughly coated. Melt a big hunk of butter in a saucepan on medium-high heat and sauté the steaks on both sides until nicely browned.

Pour in a few tablespoons of brandy or cognac, take the pan off the flame and light (preferably with a long-handled match, because we like you to stay out of the emergency room). Call the children in to the kitchen to admire and envy that Daddy gets to play with fire. Once the flames die down, remove the steaks to a plate, return the pan to the heat, add some cream and stock and cook down until it's nice and thick. Pour the sauce over the steaks and try not to swallow whole.

We served them with oven-roasted potatoes and holy smokes, they were good. Ellen ate them even though they were still pinkish-red inside, which is saying a lot.

Comments

[tamidon.livejournal.com]

a nicely done classic...good pic too

[lcohen]

um, yum. how do you make oven roasted potatoes? (i only have made them by roasting them under a chicken i was roasting.)

[keyne.livejournal.com]

Well, in this case, we took them out of a bag from the freezer section marked "oven-roasted potatoes with garlic and olive oil." :-)

But when you're not feeling lazy, you cut your scrubbed potatoes into wedges, roll 'em around in olive oil and garlic (and some herbs if you aren't feeding them to children), toss 'em in a roasting pan, and roast in a hot oven for twenty to forty minutes. (There's tons of recipe variants out there — just ask OFG for one that sounds good :-))

[beah.livejournal.com]

*drooooool*

[innerdoggie.livejournal.com]

yummmm!