Steak Au Poivre With A Mushroom, Green Peppercorn, And Dijon Sauce And Pommes Frites With A Garlic Aioli Dipping Sauce And A Fresh Vegetable Relish
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
56
Spice
57
Sweetness
50
Sourness
39
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
1 cup
Whipping Cream2 tbsps
Dijon Mustard1
Salt4 tbsps
Unsalted Butter (whole,)2 cloves
Garlic (minced)1 cup
Shallot (minced)230 g
White Mushrooms (sliced)1 cup
Beef Stock3 large
Russet PotatoesDirections:
1
Use a meat mallet to slightly reduce the thickness of each steak
2
Spread both sides of each steak with a thin coating of Dijon mustard
3
Sprinkle with salt and cover both sides with coarsely ground black pepper
4
Heat olive oil in a large, heavy skillet over medium-high heat and cook the steaks 3 to 4 minutes on each side
5
The steaks should be rare at this point
6
Set them aside and lightly cover them so they stay warm
7
Do not wash out the pan
8
Mushroom, Green Peppercorn and Dijon sauce: Heat the butter in a medium sized saute pan over medium-high heat and saute the garlic and shallots for approximately 1 minute
9
Add the mushrooms, raise the heat to high, and cook for an additional 5 minutes
10
Add beef stock, cream, and mustard, and then reduce the sauce by 1/2
11
Once the sauce is made, reheat the skillet, in which the steaks were cooked, to medium-high heat
12
Add the steaks and cook for another 2 minutes on each side for a medium-rare steak
13
Transfer them to dinner plates, which have been coated with the mushroom Dijon sauce
14
Once you plate the steaks, spoon more of the sauce on top of each steak
15
Serve with Pommes Frites, Aioli, and Vegetable Relish
16
Thoroughly clean the outer surface of the russets and peel the skin using a vegetable peeler
17
Slice the potatoes lengthwise into thick strips
18
Pour enough vegetable oil in a pot to cover the potato slices
19
Once the oil is hot, carefully put the potato strips into the pot and fry them until they are brown and crispy
20
Remove the potatoes from the pot and drain the excess oil onto paper towels
21
Salt and pepper, to taste, while the potatoes are still hot
22
Serve with a fresh Garlic Aioli Dipping Sauce
23
Finely mince 1 or 2 cloves of garlic in a food processor
24
Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl
25
Blend the ingredients together until they fully integrate
26
While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies
27
Dice all of the ingredients and combine them in a medium sized bowl
28
Stir the diced vegetables together, until they are fully integrated