Valentines Day; Steak Au Poivre w/Potatoes Anna
Steak Au Poivre
1- 1 1/2 Tbs. cracked black pepper
2 tenderloin steaks 1 1/4” thick
2 Tbs. butter
1 Tbs. shallots minced
2 Tbs. cognac
2 Tbs. red wine
1/4 cup beef broth
2 Tbs. heavy cream
Press the pepper into the raw steaks. Heat the butter in a heavy skillet.
Sear steaks over med. high heat, both sides turning with tongs. Reduce
heat to med. and cook until desired doneness. Remove steaks from pan
& keep warm. Add shallots to pan & sauté a minute or so. Add cognac
& wine- boil 2 minutes stirring. Add beef broth, boil 2 more minutes.
scraping up bits from pan. Stir inn cream, heat but don’t boil. Pour
sauce over steaks & serve.
3 lg. Idaho potatoes
1/4 cup butter melted
salt & freshly ground pepper
sour cream & fresh chives (opt)
Preheat oven to 425 degrees. Peel potatoes & carefully slice them into
1/16” rounds. Put about 1 Tbs. butter into a small oven proof skillet.
Thoroughly dry each slice of potato with paper towels as you line the
bottom of the pan with overlapping slices. Dribble or brush on a bit
more butter, salt and pepper & continue layering in this way until
potatoes are used up. Bake 50 minutes and press potatoes down with
spatula every so often. Turn heat up to 500 degrees and cook another
10 minutes. Turn out onto a plate and serve with sour cream and
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