NYE Dinner Part Deux: Steak Au Poivre

As promised, here’s the second half of our delicious NYE dinner:

Just looking at this thing makes me hungry all over again. Now, just as a disclaimer, we did not and do not know how to explain the whole flambe part of this, because our kitchen hood is not super tall and would have been in a dangerous position had we actually lit the sauce on fire.

However, even though sauce-burning is cool, it is just a super fast way of boiling the alcohol out of the sauce. Which is what we did, and our house did not burn down.

We used Alton Brown’s recipe, except for the flambe part. Here’s what you need:

      • 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
      • Kosher salt
      • 2 tablespoons whole peppercorns (then, crack them VERY coarsely)
      • 1 tablespoon unsalted butter
      • 1 teaspoon olive oil
      • 1/3 cup bourbon
      • 1 cup heavy cream

    Thirty minutes ahead of time, take the steaks out of the fridge and allow them to come to room temperature. Then heavily season both sides with coarse salt and the cracked peppercorns.

    Over medium heat, melt the olive oil and butter. When they start to brown and smoke, place the steaks in the pan and don’t touch them for four minutes (this will get you medium-rare). Flip and cook for another four minutes on the other side. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Then, remove them to a plate and loosely cover with aluminum foil.

    Pour the liquid fat off the pan but DO NOT DISTURB the stuff stuck to the pan. Add the alcohol off the heat to deglaze the pan (AB uses congac, we used bourbon), and return the pan to the burner. Allow to cook out over medium heat. After the alcohol has cooked off (it will boil, and the bubbles will eventually get smaller and smaller), add the cream and bring it to a boil, whisking constantly until the sauce coats the back of a spoon. Season with salt.

    Spoon the sauce over the steaks, and get ready to die and go to heaven. They were SO delicious!

No Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URL

Leave a comment

Special Occasion recipes you may enjoy:

Perfect Bolognese Sauce | PDXfoodlove

Perfect Bolognese Sauce

Simple ingredients plus a little time equals one amazing tomato sauce.

Pulled Pork Waffle Toast | PDXfoodlove

Pulled Pork Waffle Toasts

I was going to make these sliders, but I think they are better eaten with only one waffle after all. When we made last week’s savory cornbread waffles, the breakfast part was great. But my original idea had been to make them into a savory dinner dish. It’s hard to believe that was more than […]

Derby Day Mint Juleps | PDXfoodlove

The Cocktail Diaries: Mint Juleps

Attention please! I would like the world to know that for ONCE in my blogging life, I made an event-appropriate recipe AHEAD OF TIME. The Kentucky Derby is a full week away and I made a mint julep for this week’s cocktail diaries post. Behold: I have to admit, I was a little skeptical about […]