next step up: Yeah that's right. Another food post. What ya gonna do about it?

Wednesday, November 12, 2008

Yeah that's right. Another food post. What ya gonna do about it?

The weather is getting colder, the days shorter and time to go be a tourist in our city is harder to come by. For some reason this equates to a desire to cook delicious meals at home. Maybe it's because it is so much cheaper, or maybe we're just tired from the day and it's nice to stay in and cook together. Since I still want to post some things on the blog and have a reason to use the camera, I've been taking a series of food photos of some of the meals we've been making.

A few days ago we had a craving for a good steak dish. Back in Texas this summer we had a great steak au poivre at the house, so we tried to recreate it on our own (with a few alterations). On the side we had garlic "smashed" potatoes. Fortunately, it turned out really good. watch!

First, the recipe, in case you are inspired:

Ingredients

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Directions

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.