• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 2 People
  • Difficulty Normal
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Recipe Ingredient

  • Steak Au Poivre:
  • 2 to 4 tenderloin or eye of round steaks (140g per person)
  • 1 to 2 tablespoons (15 to 30ml) green peppercorns in brine, rinsed and drained
  • About ¼ cup (60ml) red wine or strong black tea
  • ½ cup (125ml) beef stock
  • ½ cup (125ml) crème fraiche
  • Potato Gratin:
  • ½ pound unsalted butter, clarified
  • 5 large Russet potatoes, peeled and sliced thinly
  • 1 tsp sea salt

Instructions

  1. Steak Au Poivre: Bring the meat to room temperature before cooking, about 20 minutes. Soak the peppercorns in the wine in a bowl.
  2. Heat a large frying pan to high, and season the meat with salt. When the pan is very hot, fry the steaks on both sides to your liking.
  3. Let the meat rest on a board while you make the sauce. Drain the peppercorns. Deglaze the pan with the stock, and boil it down to a generous tablespoon, about two minutes.
  4. Lower the heat, and add the peppercorns and cream to heat through. Put the meat back in the pan, turning once to coat. Serve.
  5. Potato Gratin: Preheat oven to 200 degrees Celsius.
  6. In a large oven-proof fry pan or a specialty Pommes Anna pan, over medium high heat, heat ¼ cup of clarified butter. Arrange potato slices in a pan in a circle, overlapping the slices by ¼ inch.
  7. Drizzle top layer with a little more clarified butter and season with salt. Return the pan to the stove until the butter starts to bubble.
  8. Place in oven and bake until the potatoes are golden brown and soft when knife is inserted: about 20 minutes.
  9. Remove from oven and pour off excess fat. Invert into a serving platter and serve immediately.

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