Steak au Poivre with Mushroom, Green Peppercorn, and Dijon Sauce, served alongside Pommes Frites with Garlic Aioli and Fresh Vegetable Relish

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

1. 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.
2. 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.
3. 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!
4. 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.
5. 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.