Steak Au Poivre (pronounced ah pwov) or peppered steak, is a classic french dish that consists of steak, traditionally filet, coated in loosely cracked black peppercorns then cooked. The peppercorns provide a crust on the steak and provide a strong pungent flavor that compliments the flavor of this high quality cut of beef. Steak au poivre is often accompanied by a pan sauce consisting of reduced cognac, heavy cream, and the fond (drippings) from the bottom of the pan, often including other ingredients such as butter, shallots, and/or Dijon mustard. Common side dishes to steak au poivre are various forms of mashed potatoes and pomme frites (fancy term for small fried shoestring potatoes).
In this version of Steak Au Poivre we kept the preparation of the steak the same, but in true KY fashion, we substituted a bourbon for cognac, to provide a sweet yet savory sauce. Our pomme frites on the other hand, are anything but simple; with a drizzle or two of white truffle oil, cracked black pepper, Red Chili Sea Salt flakes, and Fresh Italian Parsley, these fancy little french fries will blow your mind.
- 2 10 ounce NY strip about 1 1/2 inch thick cut
- Loosely Cracked Black Peppercorns 1/8 cup
- Kosher Salt
- Cast Iron Skillet Preffered (but a high quality stainless steel pan will substitute)
About 1 hour before dinner you want to let your ny strip sit out at room temperature, it is always a good rule of thumb to let the meat rest before cooking because it will allow the internal temperature of the meat to rise prior to cooking thus resulting in a more evenly cooked strip steak.
To prepare the steak you will simply salt the steak and rub a generous amount of the loosely cracked black peppercorns into the steak on both sides. Heat the cast iron skillet to a high heat, coat the bottom of the pan with a little canola oil and sear the strip on both sides for about 5 minutes on each side (for a 1 3/4 inch steak or greater) Then once you have a nice even sear on both sides you can remove the steak from the cast iron pan and place on baking sheet and finish cooking to your desired doneness in a 350 degree oven.
Pomme Frites Ingredients
- 4 Medium Idaho Potatoes
- 1/2 gallon vegatable or canola oil
- White Truffle Oil – 2 TBSP
- Flat Leaf Italian Parsley, coarse chopped, 3 TBSP
- Red Chili Sea Salt Flakes
- Black Pepper, pinch
To cut the potatoes you will want to slice into a batonnet or matchstick size french fries. By slicing on side of the potato it will give you a flat surface to cut, then you can slice strips of the potato (lengthwise) that you can then slice into matchsticks. You can also use a french fry cutter for uniformity. Once you have cut the fries you need to place them in cold water or they will quickly turn brown from oxidation.
To properly fry french fries you need to do what is called the double fry method. First bring a pot of canola, or grapeseed, or vegetable oil to about 325 degrees (we do not use olive oil to fry because it has a lower smoking point and is not capable to maintain this high temperature) . Once your oil is hot enough you will place the matchsticks in the oil and let fry for about 3 minutes or until a nice light golden color. Make sure to pat the fries dry to help prevent the oil from splattering. Remove the fries with a mesh strainer, slotted spoon, or spider and lay on a papertowel lined baking sheet or brown paper bags.
Now you will bring the oil to about 375 degrees and repeat the same process. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. Salt generously with a red chili sea salt (Falk Salt) , then lightly drizzle about 1 TBSP of white truffle oil over the fries, then toss gently with fresh minced parsley and serve immediately with the steak au poivre and black pepper bourbon sauce.
Steak Sauce- Bourbon and Black Pepper Glaze
- 1/4 cup Kentucky Bourbon
- 1 3/4 tsp black pepper
- 3 whole cloves
- 2 1/4 tsp sugar
- 1/4 tsp Kentucky Honey
- 1/4 cup soy sauce
- 1 TBSP grated lemon zest
- 2 tsp fresh lemon juice
Add all the ingredients in a medium size saucepan, bring to a slow simmer, and reduce the liquid by half for a delicious sauce that will amaze your tastebuds! Many thanks to Chef Jeremy Ashby of Azur Restaurant in Lexington KY, for this delicious sauce demonstration in one of Wild Thyme’s Guest Chef Cooking Classes!
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