Pepper steak

[Idahorn2]

There seem to be lots and lots of ways to end up with something that can be called "Pepper Steak."

Our favorite is a takeoff on a French recipe from 30 years ago.

2 steaks, tenderloin or strip seem to work well
2 Tablespoons black peppercorns
salt
2 Tablespoons butter
1 teaspoon Dijon mustard
6 Tablespoons creme fraiche

Salt the steaks and crush the peppercorns so they are still pretty chunky
Mash the peppercorns into the steaks and let them sit around that way for 15 minutes or so. Drink some Pinot Noir.

Measure out the mustard and the creme fraiche into a small bowl, my kid would call it mise en place.

Heat the butter in a very hot saute pan until the bubbles subside then slap the meat in there. 5 or 6 minutes a side. Well browned. Put the meat on a warm platter. Take the pan off the heat and stir in the mustard and creme fraiche, scraping and stirring it up with the fond or whatever you call the stuff left in the pan. Put the pan back on the heat just to warm it up, do not boil. Pour the sauce on the plated steaks and serve.

This is real simple, but it's damned good. Since we can get creme fraiche in Boise, I suspect it is pretty widely available. It is also great stuff to make the cream sauce with scallops, a little white wine and lemon juice.

 

[Basketball Jones]

you forgot the cognac in the sauce

 

[Idahorn2]

That would be someone else's recipe. I keep the brandy in a glass with some Calistoga or whatever charged water I can find. Flambe is way overrated.

 

[Stove Top]

Steak au poivre


Crust top side of your fav steak in cracked pepper
Pan sear sear steak in butter
Remove steak and degrease pan
add cognac and flame
add white wine and reduce au sec (almost dry)
add veal demi and reduce until the sauce coats the back of a spoon - nappe'
add heavy cream and reduce to nappe'
add dijon mustard and check sauce for consistency and seasoning
Plate steak and pour sauce over steak

This works good with sauteed asparagus and blue cheese polenta