Indulge in the bold flavors of Steak au Poivre, perfectly paired with a luxurious Mushroom, Green Peppercorn, and Dijon sauce. Savor it alongside crispy Pommes Frites with zesty Garlic Aioli and a vibrant Fresh Vegetable Relish for an unforgettable meal.
Recipe provided by Team A Firefighters
- Level: Intermediate
- Servings: 2
- Total time: 1 hour 15 minutes
- Preparation time: 40 minutes
- Cooking time: 35 minutes
Ingredients
- 1 cup whipping cream
- 1 tablespoon Dijon mustard
- 2 tablespoons green peppercorns in brine
- Salt, to taste
- Pommes Frites (see recipe below)
For the Steak au Poivre:
- 2 boneless New York cut shell steaks (12 to 16 ounces each), tenderized
- 2 tablespoons Dijon mustard
- Coarsely ground black pepper, enough to coat both sides
- Olive oil, for sauting
- Salt, as needed
Mushroom, Green Peppercorn, and Dijon Sauce:
- 4 tablespoons whole, unsalted butter
- 2 cloves garlic, minced
- cup shallots, minced
- 8 ounces white mushrooms, sliced
- 1 cup beef stock
Garlic Aioli Dipping Sauce:
- 1 to 2 cloves garlic, minced
- 2 lemons, halved
- 4 to 6 egg yolks*
- Olive oil
Fresh Vegetable Relish:
- 1 to 2 celery stalks, diced
- 4 Roma tomatoes, diced
- 1 cucumber, diced
- 1 red onion, diced
- 1 to 2 carrots, diced
- Feta cheese, crumbled
- Fresh dill, chopped
Pommes Frites:
- 2 to 3 large russet potatoes
- Vegetable oil, for frying
- Salt and pepper, to taste
Preparation Instructions
- Fire up your kitchen adventure: Gently pound each steak with a meat mallet to tenderize. Slather both sides with a thin layer of Dijon mustard, season with salt, and press on plenty of coarse black pepper for that signature crust. Heat olive oil in a heavy skillet over medium-high heat and sear steaks 3-4 minutes per side for juicy rare doneness. Remove, tent to keep warm, and leave the flavorful pan drippings intact.
- Craft the irresistible Mushroom, Green Peppercorn, and Dijon sauce: In a medium saut pan, melt butter over medium-high heat. Saut garlic and shallots for 1 minute, then add mushrooms and crank heat to high for 5 minutes. Stir in beef stock, whipping cream, and Dijon mustard; simmer until reduced by half. Meanwhile, reheat the steak skillet, return steaks for 2 more minutes per side to reach medium-rare perfection. Plate steaks on a bed of sauce, spoon more over top, and serve with golden Pommes Frites, creamy Garlic Aioli, and crunchy Fresh Vegetable Relish.
- Pommes Frites: Peel and cut russet potatoes into thick fries. Heat vegetable oil in a deep pot until shimmering, fry until irresistibly golden and crisp, then drain on paper towels. Season with salt and pepperpure bliss with aioli!
- Garlic Aioli Dipping Sauce: Pulse minced garlic, egg yolks, and fresh lemon juice in a food processor. Slowly drizzle in olive oil while blending to create a velvety, garlicky masterpiece that'll elevate every bite.
- Fresh Vegetable Relish: Dice celery, tomatoes, cucumber, onion, and carrots; toss with crumbled feta and chopped fresh dill for a bright, refreshing contrast that ties it all together.
Note: This recipe was contributed by a viewer or guest of the show who might not be a professional chef. It has not been tested for home cooking environments.
