Steak au Poivre (Emeril Lagasse) |
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Prep Time: 13 Minutes Cook Time: 25 Minutes |
Ready In: 38 Minutes Servings: 2 |
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Ingredients:
2 6 -ounce rib eye steaks |
salt and 1 cup coarse-cracked black peppercorns |
1/2 cup dijon mustard |
vegetable oil, for sauteing |
1/4 cup minced shallots |
2 tablespoons good-quality brandy |
1 tablespoon chopped garlic |
2 cups veal stock |
1/4 cup heavy cream |
3 tablespoons butter |
chopped parsley, for garnish |
fried shoestring potatoes, for serving |
Directions:
1. Preheat oven to 350 degrees F. Season both sides of steak with salt. Brush with Dijon mustard, reserving extra for sauce. In a pie tin place peppercorns and press steaks in to coat each side with about a 1/4 cup; if you have time, set aside. In a saute pan heat 1 tablespoon oil to smoking. Cook steaks for 3 minutes on first side, turn and cook 3 more minutes. Transfer steaks to pie tin and roast in oven 4 minutes for rare, 8 for medium-rare, and so on. Meanwhile, wipe excess fat and loose pepper from saute pan. Reheat pan with 1 teaspoon oil, add shallots, toss and cook for 1 minute. Carefully add brandy to pan. Note: IT WILL IGNITE. Allow brandy to burn off and add garlic, remaining mustard and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter and adjust seasonings.
2. Remove steaks to serving plates, spoon sauce over and garnish with parsley. We like to serve this with crispy fried shoestring potatoes.
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