Make a Romantic Valentine’s Dinner at Home: Steak Au Poivre (Flambe pepper steak with Diane sauce).

Описание: Hey there, here's a delicious and relatively easy recipe to impress your significant other, or any guests for a celebration dinner! Just don't burn down the house, like we almost did!

but seriously, its a flambe style steak and sauce and so wonderfully rich and tasty! We served ours with mashed potatoes and asparagus, but you choose the sides!
We hope you enjoy and thanks so much for watching!
~TWL

Steak Au Poivre

Ingredients:
· 12 oz. New York Steaks (2) (Ribeye, Fillet Mignon, etc.)
· 4-6 tbsp of Dijon mustard (Depending on size of steaks)
· 3-4 tbsp whole peppercorns (coarsely crushed)
· 2 medium shallots (chopped)
· 2-3 cloves garlic (diced)
· 1-2 tbsp butter
· 1 cup beef stock
· 1-2 cups heavy cream
· 1-2 tbsp cooking oil
· ¼ to ½ cup of brandy (cognac and whiskey are fine as well. 80 proof is fine. I don’t recommend using liquor with a higher alcohol content. Exercise caution when you flambe.)
· Salt to taste

Steps: Preparing and cooking the steaks

· Take thawed steaks out of the refrigerator 30 mins before cooking and keep at room temperature. Salt lightly. Spread a thin layer of Dijon mustard one side of the steak and sprinkle crushed peppercorns on Dijon coated side. Approximately 1 tbsp of peppercorns. Do not use too much mustard or the steak won’t brown nicely. (Optional: Feel free to trim the fat on the edge of the steaks. If you don’t trim the steaks, cut ¼ inch deep slits on side of the steak vertically to keep the steak from warping when cooking.

· Pour oil into hot pan and add 1 tbsp of butter. Add 1-2 tbsp of chopped shallots and 1-2 tsp of garlic. Saute garlic and shallot for 30-60 seconds. I recommend burner to be set at medium. Place steak mustard side down in pan. Turn burner down if heat is too high. Goal is not to burn the mustard, shallots, and garlic. We want to create a nice fond for deglazing later to make the sauce. If your pan is smaller, you can do one steak at a time. We will finish the steaks in the oven. (Optional: Finishing the steaks on the grill is also an option. Do not let them get too charred to avoid bitterness).

· While the steak is in the pan with the mustard side down, add salt, Dijon, and peppercorns on the bare side of the steak. After cooking the first side of the steak for 1-2 mins, turn steak over and cook for the same amount of time. Remove steaks and place into an oven safe pan.

· Pre-heat oven to 375 F. After searing steaks in pan, place them in the oven for 10-15 minutes or until desired doneness. (I like my steaks medium-well. However, feel free to use a thermometer to determine desired doneness. Internal steak temperature of 125 degrees F is approximately medium-rare.)

Steps: Making the Sauce

· Be very careful in this step! Flames can get very high depending on amount of alcohol or proof. Turn burner off or take the pan off the burner first. Add brandy or alcohol of your choice to the pan. Turn up the burner or use a lighter wand or long match to ignite the alcohol to deglaze the pan. Once again, be careful not to singed or burn yourself.

Once the flame has died down, use a spatula to remove the fond bits from the pan. Add broth and continue to deglaze the pan. Now add cream and turn down the burner to a simmer. Reduce to desired thickness. The sauce should coat the back of the spoon. Salt and pepper to taste. Feel free to add more mustard and pepper if a stronger taste is desired.

Presenting:

· Upon taking steaks out of the oven, let them rest for about 15-20 minutes. Once rested, drizzle desired amount of sauce on steak.

· Options: Steak can be served on rice, polenta, or mashed potatoes with a side of asparagus, green beans or veg of your choice.

Enjoy!


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