Steak Au Poivre with Garlic Greens and Red Potatoes
Recipe by: Rob Jones
This Steak Au Poivre is a culinary delight, tailor-made for those who revel in the robust flavors of peppercorns. The dish stars a beautifully seared flat iron steak, encrusted with a generous layer of cracked peppercorns, creating a rich tapestry of flavors that are both intense and intricately balanced. The steak is then drizzled with a sumptuous Cognac-infused sauce, adding layers of depth and sophistication. Accompanying this centerpiece are golden, herb-seasoned roasted red potatoes and a medley of tender greens sautéed with aromatic garlic, rounding out the meal with a perfect blend of textures and tastes. It's an embodiment of gourmet dining, designed to bring a touch of elegance and flair to your table. For those with a penchant for spice, this dish is a dream come true, though if you're a bit more sensitive to the bite of peppercorn, the recipe is forgiving and can be easily adjusted to suit a milder palate without diminishing its delightful essence.
Ingredients:
SERVES 2
1 Flat Iron Steak (or your choice of steak)
2 TBSP mixed whole peppercorns (you can use black if you cannot find multicolored)
Kosher Salt
1 tsp vegetable oil
1 TBSP unsalted butter
For the sauce:
2 TBSP minced shallots
2 TBSP Cognac (you can substitute bourbon or red wine)
½ Cup beef stock
3 TBSP Heavy Cream
1 TBSP unsalted butter at room temperature
Chopped Parsley (optional)
Cracked Peppercorn (optional)
For the Sautéed Garlic Greens:
2 cups of mixed greens (spinach and dandelion greens recommended)
2 cloves garlic, minced
2 TBSP olive oil
Salt and pepper to taste
For the Roasted Red Potatoes:
1 pound red potatoes, quartered
2 TBSP olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried rosemary (or thyme)
Salt and pepper to taste
Instructions:
Prep the Steak Au Poivre:
- Crush the Peppercorns:** Place the peppercorns in a plastic bag and crush them with a rolling pin or the bottom of a pan. You want them cracked, not finely ground.
- Season the Steak:** Season both sides of the flat iron steak generously with kosher salt and the cracked peppercorns, pressing them into the surface of the steak.
- Cook the Steak:** Heat a heavy skillet over medium-high heat. Add vegetable oil. Once hot, add the steak. Cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove the steak from the skillet and let it rest.
- Make the Sauce:** In the same skillet, add 1 TBSP unsalted butter and shallots. Sauté until shallots are translucent. Add Cognac (be careful if using a gas stove, as it may flame). Let it reduce for a minute. Add beef stock and let it simmer until reduced by half. Remove from heat and whisk in heavy cream and butter, Parsley, and Cracked Peppercorn until the sauce is glossy. Season with salt to taste.
Roast the Red Potatoes:
- Preheat Oven:** Preheat your oven to 400°F (200°C).
- Season Potatoes:** In a large bowl, toss the quartered red potatoes with olive oil, garlic powder, onion powder, dried rosemary, salt, and pepper until evenly coated.
- Roast:** Spread the potatoes in a single layer on a baking sheet. Roast in the oven for about 25-30 minutes, or until golden brown and crispy. Turn them halfway through the cooking time for even browning.
Sauté the Garlic Greens:
- Cook Garlic:** In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Add Greens:** Add the mixed greens (spinach and dandelion greens) to the pan. Sauté until the greens are wilted and tender, about 3-5 minutes. Season with salt and pepper to taste.
Serve:
- Slice the Steak:** Thinly slice the rested steak against the grain.
- Plate Your Dish:** Serve the sliced steak with the peppercorn sauce poured over the top. Accompany with a side of roasted red potatoes and a portion of the sautéed garlic greens.
Enjoy your delicious meal of Steak Au Poivre with roasted red potatoes and garlic greens!