Sometimes we like to have a fancy dinner, but skip the fancy prices of restaurants. This meal is perfect for the times you feel like that. You can make this fancy and affordable meal in about 45 minutes, start to finish. Steak au poivre with rosemary cheddar potatoes and roasted Brussels sprouts.
I remember the first time we ever had steak au poivre. Vito and I were out for date night. We went to a fancy schmancy restaurant for our anniversary. We were ready for an amazing meal. It seems every time we go out, somehow Vito always makes the better meal selection. I have no idea how that happens.
This anniversary night was no exception. Vito ordered steak au poivre. I have no idea what I ordered. When the meal came and I had the first bite of Vito’s steak, I knew I had a new favorite food. The sauce on that steak was out of this world! The only problem was there wasn’t enough sauce. I wanted to put it in a cup and drink it. That was what we had to learn how to make!
After a little trial and error, we perfected the sauce. What’s surprising is how simple it is. How can something so delicious be so easy to make?
We’ll start off with the steak.
- 4 well-marbled 1 inch steaks - I prefer strip steaks
- 1/2 cup mixed peppercorns (black, red, white)
- 1Tbsp olive oil
- 2 Tbsp butter
- 1/3 cup cognac
- 1/2 cup heavy cream
- 1/4 cup beef consume
- Bring steak to room temperature by letting sit out for 1 hour before cooking
- Crush the peppercorns in a mortar and pestle or for a couple of seconds in a spice grinder
- Pour the peppercorns into a pie pan, salt the steak with kosher salt on all sides then press into the peppercorns to coat on all sides
- In a cast iron skillet, add the oil and butter and heat until butter bubbles and lightly smokes
- Add the steak slowly and cook for 4 to 4.5 minutes on each side (medium rare – medium)
- Remove steak from pan and tent with aluminum foil
- Pour off any excess fat from the pan (DO NOT wipe out the pan)
- Off the heat pour in the cognac and light with a long match.
- When the flame dies, add the pan back to medium heat and add in the cream and consume, whisk to release all the good black bits and cook until the sauce will coat the back of a spoon.
Rosemary Cheddar mashed potatoes are my favorite! Hope you love these as much as I do.
- 4-6 yellow potatoes
- 2 tsp finely chopped fresh rosemary
- 1/2 tsp pepper
- 1/4 cup shredded cheddar - I prefer Irish cheddar
- 1 Tbsp butter
- 1/4 cup cream
- Quarter potatoes, boil in salted water until fork tender, drain and add back to the pan.
- Add in all ingredients and mash/mix until smooth and creamy.
- 24 Brussels sprouts
- 1/2 lemon, juiced and zested
- 1/2 orange, juiced and zested
- 1 tsp dijon mustard
- 1/2 tsp honey
- olive oil
- Preheat oven to 400 degrees. Chop off the stem off the sprouts and place cut side up in single layer on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast the sprouts for 6 minutes and then under the broiler for 2 more.
- Mix together the juice of lemon and orange, dijon mustard and honey.
- Place the sprouts in a large bowl.
- Dress the sprouts with the juice mixture and garnish with the mixed zest of the lemon and orange.