Steak au Poivre
September. Early in the morning you can almost tell that Fall is coming. In another month you'll be able to touch metal with your bare hands outside and not sear your fingerprints off your fingers. (Incidentally, why are they called Chicken Fingers? Have you ever seen a chicken with fingers?)
Sorry, my mind wandered. The Arizona heat does that to you.
My Sweet Lady Wife and I spent several hours with the landscape designer yesterday, noodling over sketches. We haven't done anything with the back yard since we moved in last December and we are tired of looking out on what looks like our own private nuclear test ground. I'm hoping that enough will be finished so we can have some kind of a fall garden.
Dinner. Steak. mmmmmmmmmm. Early this morning the words "Steak au Poivre" came wandering into my brain and insisted upon settling there until I manifested the real thing. I'm reasonably sure this recipe is not authentic since it uses Jim Beam:
Steak au Poivre
2 nice think (about 1 1/2 inches) New York Strip steaks
Coarsely ground black peppercorns
Kosher Salt
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh tarragon
2 tablespoons grapeseed or tea oil
2 tablespoons butter
2 medium shallots, diced
1/3 cup Jim Beam
1/2 cup cream
Sprinkle the thyme and salt on both side of the steaks. Sprinkle the peppercorns on both sides of the steaks and rub the spices in. Prheat the oven to 425F.
Heat a large ovenproof skillet or saute pan over medium-high heat. Add the oil. When the oil is hot add the steaks. When the bottom of the steaks are nicely browned and have released from the pan, turn them over and brown the other side.
Transfer the skillet to the oven to finish cooking (sear-roasting like this is my favorite way to cook thick cuts of meat).
Transfer the skillet to the oven to finish cooking (sear-roasting like this is my favorite way to cook thick cuts of meat).
Remove the steaks from the oven when their internal temperature indicates your desired level of done-ness. Put them on a plate and tent with foil.
Pour off any grease in the skillet and return it to the stovetop.
Pour off any grease in the skillet and return it to the stovetop.
Melt the butter in the skillet. Add the shallots, cooking until softened – about 2 minutes. Add the Jim Beam and deglaze the pan. Reduce for 1 minute. Add the cream, tarragon, and any juices from the resting steaks. Bring to a boil and let simmer for 2-3 minutes.
Slice the steaks crosswise into half-inch think strips. Arrange several strips on each plate spoon a little sauce over them.
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Great hearing your presentation today. I am the only one in the room who knew who Seth Godin was. I read and cherish “Free Prize”. The packaging is what hooked me. I have included a link to my picture site, something I want to pursue for selling. Right now, I have a link on my profile page and sell them here in Vistancia at The Tasting Room, but you have me convinced a blog could reap some high rewards.
Thanks for the time today.
Bob Davidson