Thread: steak au poivre with roasted potatoes

all right for this you will need

2 filet mignons
1 chopped shallot
1/4 cup cognac
1/2 cup of cream
2 tbls. of olive oil
1 tablespoon each of white, black, and green peppercorns.
1/2 stick of butter
one sprig of rosemary finely chopped
kosher salt and black pepper ( to taste)
6 white and 6 red new potatoes ( cut into quarters)

start off by mixing the potatoes with the herbs, oil. salt and pepper, then bake for one hour at 350 degrees.

put the tablespoon of white, black and green peppercorns in a dishtowel and crush, then lightly salt the filet's on both sides then rub in the crushed pepper mixture on both sides.
sear filets in cast iron skillet on both sides for three minutes, place in oven proof dish and cover with foil. Place in the oven for a couple of minutes right before serving.

now turn up the heat on the skillet to med high to high ( the one you cooked the steaks in, do not drain after searing the steaks you want the bits in it to make the glaze) and add the chopped shallots and cognac. tilt the pan to get it to flame up and after the flame dies add the butter and cream and whisk until smooth. now plate up the steak, pour a heaping portion of sauce on it and serve the new potatoes with a sprig of rosemary. serve with red wine ( dont forget to let it breathe) or a cold beer and enjoy fellas.

if you want to look cool to your friends it is pronounced STAKE oh PWAHV. only in your mind do you no it means pepper steak. thats it, a beautiful name that means literally pepper steak.

Looks great ----man I wish I could discuss it with ya but I know nothing about cooking --but I'm sure it tastes as beautiful as it sounds. Hopefully, Kyle pipes in and you can get get some real feedback. But I exist on the eating end ----I know one thing, that ice cold beer sounds great --I want a beer --sorry, I'm a cooking moron but thats the truth.

Justin

Damn this sounds goooood! Heavy cream and butter, woo hoo!

well justin I just cracked open an ice cold shinerbock wish I could send ya one.

Originally Posted by jaegerhund

I'm a cooking moron but thats the truth.

Justin

We were all beginners at one time Justin. None of us became expert chefs overnight. I've made my fair share of flop dishes. There are obviously a few "foodies" around here. One simple question has turned into several, really good ideas on food & preparation. So, let's keep it going!

A virtual cheers to ya --my beer's virtual too -- yep one hell of a beer -let me get another two! Next round -jagermeister or a little crown and coke! It's good to be able to pretend --saves on cash.

Later,

Justin

kyle is right justin, the first time I made alfredo from scratch you could have used it to spackle with. Its just time and patience, just like straight shaving. Some men never learn how to cook because they believe its a womans thing. I have a little brother and if his wife left him I doubt he could wipe his ass correctly, let alone whip something up other than a PB&J sandwich. maybe we should make this a sticky in off topic, so those of us who cook can throw out stuff we have made for others to try and since there are so many members on here from around the world, we could sample everyone else's culture at the same time.

Originally Posted by sensei_kyle

We were all beginners at one time Justin. None of us became expert chefs overnight. I've made my fair share of flop dishes. There are obviously a few "foodies" around here. One simple question has turned into several, really good ideas on food & preparation. So, let's keep it going!

Cheers to you as well sensei_kyle. I might ask some more food questions but I don't want to hijack this thread. I believe CelticStone's (what's your name?) recipe deserves to be discussed in full . I'm sure you can give it full review. Take it easy,

Justin

ask all the questions you want Justin, I'm sure me or Kyle do not mind answering them.