Steak au Poivre
By Chef Ludo Lefebvre
A classic French dish, steak au poivre is one of Chef Ludo’s favorites. Tender, pan-seared filet mignon is even more flavorful when dressed with buttery au poivre sauce and fresh cracked pepper. Served with homemade, perfectly seasoned steak frites, or fries, this recipe is sure to leave you satisfied.
Recommended pairing: 2019 Urluberlu Syrah. This juicy French red has peppery notes that perfectly match the seasoning, with moderate tannins that stand up to the meat’s equally rich flavor.
For the Steak Dish, 1 Plated Portion
1 6oz portion Filet Mignon
2 tablespoons Sauce Au Poivre
8 ounces French Fries
Fresh Cracked Black Pepper to taste
Grapeseed oil as needed
Heat up a cast iron skillet. Season the filet with kosher salt. Add grapeseed oil in the skillet and sear the filet on both sides and cook to medium rare in the oven. Let the steak rest for at least five minutes. Fry the French fries in clarified butter at 375F until nice and crispy, about 3 minutes. Heat up the au poivre sauce. Place a Tbsp of butter in the skillet and baste the filet in the foamy butter to reheat it. Place it on the plate. Spoon the Au Poivre sauce over top of the steak completely covering it. Pull the fries from the fryer and season them with Kosher salt and place them on the plate behind the filet. Crack fresh black pepper on top of the filet.
For the Au Poivre Sauce
Yield: about 6 portions
3 eachShallots, minced
1 pint Heavy Cream
¼ cup Cognac
2 ½ teaspoon Black Peppercorns (ground coarse)
1 ½ tablespoon Green Peppercorns (Madagascar)
1 ½ teaspoon Fleur de Sel de Guerande
Caramelize the shallots until well browned.
Add the Cognac and bring it to a boil, be careful not to flambé.
Reduce the sauce by a little less than half, and blend the sauce with the shallots.
Place the sauce back into the pot and add the green peppercorns.
Add the black peppercorns, green peppercorns, simmer for 5 minutes.
With a hand blender, mix the peppercorns in the sauce just until the peppercorns are broken up but not pureed into the sauce.
Finish with Fleur de sel.
For the Blanched French Fries
Russet Potatoes (cut with French fry press w/smallest attachment)
Clarified Butter (Deep fryer)
Cut fries and place in a large prep sink. Fill with water and run your hands though the fries and water to release the starch. Drain water and repeat the processes until water runs clear.
Drain fries in a colander and drain well.
Fry in clarified butter for 1 minute and 30 seconds with both baskets half full at 250F. Remove from fat, place on to a tray lined with parchment spread evenly, and refrigerate. Do not use until completely cold.
To Fry the Fries
Deep fry French fries in clarified butter at 375F. Fry until crispy about 3 minutes. Season in a bowl with kosher salt per order.
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