Chef Georges Perrier, of Le Bec-Fin in Philadelphia, makes Steak au Poivre with Potato Saute au Cru.
10 Ounce (1 Can)
1 Tablespoon, cracked
6 Ounce, peeled, set in water
Pre heat oven to 325f. Season the Steak with salt. Toss the white and black pepper together and season the steak with the pepper pressing the peppercorns on so they adhere. Using a cast iron pan warm oil on high heat. Sear the steak until you achieve nice color. Flip over and place in oven. Cook until desired doneness(about 5 min for medium rare. Cut the fingerling potatoes in ¼” rounds. In a sauté pan over medium high heat and add the butter. Once the butter bubbles add the potatoes. Toss gingerly and season with salt. Break the head of garlic into cloves and crush lightly with your hand. Leaving the skin on add to the pan with the potatoes. Finish with the thyme sprig and cook until just tender. Drain off butter and check for seasoning. Remove the steak from oven and let rest. Deglaze cooking pan with Armagnac. Reduce by half. Add the green peppercorns. Also add the demi glace and cream and cook for 30 seconds. Season with salt and taste. Place the potatoes on a plate and the steak on top. Dress with the sauce and serve.
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See this incredible and spectacular video with Chef Georges Perrier as makes steak au poivre with potato saute au cru. The video displays wonderful slicing and flaming techniques with great tips for cooking the dish perfectly. The video is a must watch and a great way to enjoy your cooking.