last night's Steak au Poivre and burgundy mushrooms

RRP

OK - I admit this was not an egg meal since it is such a quick cook and needing close attention. The burgundy mushrooms were from a large batch I had cooked for 9 hours and then divided up and froze for later use like this. Quite the delicious meal - very rich with the whipping cream and cognac! 

caliking

Details please! I've been wanting to make this for a long time.

RRP

caliking - Here you go!

STEAK au POIVRE

My adaptation to Alton Brown’s 2005 recipe on Food Network


Ingredients:

2 nice pieces of Sirloin or Ribeye

Kosher salt

Pepper grinder

1 T of butter

1 tea EVOO

1/3 cup plus splash more Remy Martin cognac

½ cup heavy cream

Directions:

At least 4 hours before mealtime Jaccard the meat and salt with kosher salt. Wrap or bag the meat so according to CI the salt will draw out the moisture in the meat, melt the salt and then re-absorb the salty moisture.

Then 2 hours before mealtime remove the wrapped meat and place on the counter to come to room temperature…a rack will allow air to circulate.

Grind fresh peppercorns so there are 30 grinds per side. Use back of spoon to press into the meat.

In medium skillet over medium heat melt butter and EVOO until they start to smoke. (#6 on our stove) and place meat in the pan and cook for 2 minutes and then flip for 2 more minutes. Quickly remove meat to a plate and tent it.

With skillet off the burner add the 1/3 cup cognac and carefully light it with a long match. Gently shake pan until the flames die. Return the pan to the burner on medium heat and add the cream. Bring the mixture to a boil and whisk until consistency makes it stick to the back of a spoon, which will take about 5 minutes. Add back a splash of cognac and return steaks to the pan.

Spoon the sauce over the meat and serve. Incidentally “Burgundy Mushrooms” is a delicious side dish!

 

NPHuskerFL

Very nice Ron! I'm wanting to try a portabella w/ sauce and pepperjack over primerib. Did the chef partake in the Cognac as well :-)

RRP

NPHuskerFL said:

Very nice Ron! I'm wanting to try a portabella w/ sauce and pepperjack over primerib. Did the chef partake in the Cognac as well :-)

As a matter of fact I did make sure the Remy Martin VSOP I was about to use was still as tasty as I remembered from my previous cook! hehehe

SGH

Looks good to me brother. Egged or not that is awesome.

Little Steven

Looks great Ron. That sounds very similar to my green peppercorn sauce. I use the canned Madagascar green peppercorns in the tin and soak them out really well.
Was it ribeye or sirloin? I'm thinking sirloin if you jaccard it.

caliking

Thanks! But you can't leave me hanging without the mushroom recipe

henapple

Bookmarked...dang

RRP

Little Steven said:

Looks great Ron. That sounds very similar to my green peppercorn sauce. I use the canned Madagascar green peppercorns in the tin and soak them out really well.
Was it ribeye or sirloin? I'm thinking sirloin if you jaccard it.

They were two beautifully marbled rib eyes. Of late Pat has been wanting her steaks tenderized so I just took my Jaccard to them both. Actually with that tenderization and the 4 hour salting that really did let the salt enter the meat as Cook's Illustrated suggested!

RRP

caliking said:

Thanks! But you can't leave me hanging without the mushroom recipe

Ha! Let me dig out the link, but in the meantime here's a picture to whet your appetite! BTW for a change up at last year's Peoria Eggfest I took a big pot of these which obviously I had made in advance and they were well received.

RRP

Here you go! BTW instead of the 2 teaspoons of table salt I find more salt is needed and use 4 teaspoons of coarse Kosher salt instead.

http://tastykitchen.com/recipes/sidedishes/burgundy-mushrooms/

caliking

Bookmarked.  Thanks. 

Just so I don't screw this up,  isn't 4 teaspoons of coarse Kosher salt about the same as 2 teaspoons of table salt?  Except for Diamond brand kosher salt...  Their grind is apparently different. 

smbishop

Thanks for sharing both recipes.  Saving for a future cook..

RRP

caliking said:

Bookmarked.  Thanks. 

Just so I don't screw this up,  isn't 4 teaspoons of coarse Kosher salt about the same as 2 teaspoons of table salt?  Except for Diamond brand kosher salt...  Their grind is apparently different. 

I use Morton Kosher salt and on the box it clearly states that 1 teaspoon of Morton table salt is equal to 1 teaspoon of their kosher salt. My point was I doubled the salt in the recipe.  I guess I should have warned that some people who have made the recipe complained that between the salt and the 8 cubes of bouillon that they found the mushrooms to be too salty which I did not so I doubled the salt.

caliking

ok. Got it. I'll go easy on the salt first time around and tweak if necessary.