Thursday, January 22, 2015

Steak au Poivre

Babe is obsessed with pepper. Really obsessed with pepper.  He puts that s**t on everything! Recently I was watching my favorite Food Network chef Ina Garten.  Ina is largely responsible for my learning to cook and I love that she loves to cook for her babe (Jeffery).  On this particular episode, Ina was making a special french bistro style dish called Steak au Poivre, translated to peppered steak. Aha! This is perfect.  

Now Ina served hers with matchstick potatoes.  Those that know me know that I am horrible with a knife and matchstick potatoes are not in my wheelhouse.  I had seen some inspiration on Pinterest for Hasselback potatoes that looked intriguing.  Hasselback potatoes are a baked potato that has been thinly sliced only 3/4 of the way through the potato.  I stuffed the slits with sliced garlic and rubbed with oil and then baked.  I served with a herbed sour cream.

 When Babe took his first bite, I swear his eyes rolled back in his head... This is so good, it deserves it's own special day.  I think it's a perfect meal for Valentines Day, birthdays, any special occasion.

I did make a modification by changing a few ingredients and reducing the quantities for serving.

Steak au Poivre

  • 2 4-6 oz filet of beef (filet mignon, tenderloin)
  • salt
  • 2 tbsp cracked black pepper
  • 2 tbsp butter, divided
  • 1 tbsp olive oil
  • 1 large shallot, chopped
  • 1/2 C beef broth
  • 1/4 C red wine 
  1. Pat steaks dry and season with salt. Press pepper firmly into both sides of steak and set aside to rest for 15 minutes
  2. Add 1 tbsp butter and oil to pan and melt over medium high heat
  3. Lower heat to medium and sear 4 minutes on one side, flip and sear on other side 3 minutes (this should give you medium rare)
  4. Remove steaks from pan and set aside covered
  5. Cook shallots in same pan for 3-4 minutes
  6. Add in broth, scrape the bits and reduce by half
  7. Add wine and cook another 2 minutes
  8. Remove from heat and stir in remaining butter and a little more salt.
  9. Serve sauce over top of steaks.

Hasselback Potatoes

  • 3 small baking potatoes (you could also use sweet potatoes, red potatoes etc)
  • 3-4 garlic cloves, sliced thin
  • 2 tbsp butter, melted
  • 2 tbsp olive oil
  • salt and pepper
  • Herbed Sour cream
  1. Preheat oven 400 degrees
  2. Place one potato on a wooden spoon, carefully slice potato (the spoon will prevent going through) about 1/8" apart. Repeat with remaining potatoes
  3. Place slices of garlic in slits
  4. Toss potatoes in olive oil, butter and salt and pepper
  5. Roast potatoes about an hour, depending on size (mine took 45 minutes)
  6. Serve with Herbed Sour Cream
Herbed Sour Cream

  • 1/2 C sour cream (or more depending on amount of potatoes)
  • garlic powder
  • chopped parsley
  • salt and pepper
  1. In a small bowl, stir together sour cream, garlic powder, parsley and salt and pepper.
  2. Refrigerate until ready to serve

I hope you enjoy this special dinner!  I know it's getting a repeat in our house!  Here is the link to the original recipe if interested.