steak au poivre

The importance of the Go-To Thing was hammered into me recently. I was sitting at home doing basically nothing, unshowered and unchanged from my recent workout, when Dave called me from a bar half an hour away. “Everyone wants you to come hang out!” Uh…will they still want to hang out in an hour or so, when I might actually show up?

I didn’t have time to mull over my clothes, so I just chose the same outfit I’ve worn every time I’ve gone out recently. It’s easy, comfortable, cute, warm, and spans a wide range of situations. (Although my silky teal scarf was a little out of place at the Rob Zombie concert we ended up at.)

Having a go-to meal for guests has also come in handy.  On December 23rd last year, Dave and I decided to skip the party we’d planned to go to on Christmas Eve so we could hang out with his parents instead. We offered to make them dinner, which meant I needed to come up with something I could make in my mother-in-law’s kitchen that would be quick enough to put together after a 7-hour drive, special enough for a holiday, and accessible enough that my picky stepfather-in-law would enjoy it.

The answer is steak, of course. Steak that has one side coated in black pepper and is dowsed in brandy cream sauce. Served along with twice-baked potatoes and Brussels sprouts braised in cream. Yes, cream sauce, sour cream, braised in cream – it’s a holiday, okay?

It’s also delicious. And easy, and most of it can be prepared in advance. The evidence: 1) I finished it at my mother-in-law’s, and her sharpest knife is essentially a butter knife, and 2) my stepfather-in-law not only ate his entire meal, including the Brussels sprouts, but offered something vaguely complimentary. This meal is a success even under the toughest circumstances.

One year ago: Red Velvet Whoopie Pies

Printer Friendly Recipe
Steak au Poivre with Brandied Cream Sauce (from Cooks Illustrated)

Serves 4

Sauce:
4 tablespoons unsalted butter
1 medium shallot, minced
1 cup low-sodium beef broth
¾ cup low-sodium chicken broth
¼ cup heavy cream
¼ cup brandy + 1 tablespoon
1 teaspoon lemon juice or 1 teaspoon champagne vinegar
table salt

Steaks:
4 strip steaks (8 to 10 ounces each), ¾ to 1 inch thick, trimmed of exterior gristle
table salt
1 tablespoon black peppercorns, crushed

1. Heat 1 tablespoon butter in 12-inch heavy-bottomed skillet over medium heat; when foaming subsides, add shallot and cook, stirring occasionally, until softened, about 2 minutes. Add beef and chicken broths, increase heat to high, and boil until reduced to about ½ cup, about 8 minutes. Set reduced broth mixture aside. Rinse and wipe out skillet.

2. Meanwhile, sprinkle both sides of steaks with salt; rub one side of each steak with 1 teaspoon crushed peppercorns, and, using fingers, press peppercorns into steaks to make them adhere.

3. Place now-empty skillet over medium heat until hot, about 4 minutes. Lay steaks unpeppered-side down in hot skillet, increase heat to medium-high, firmly press down on steaks with bottom of cake pan (see illustration below), and cook steaks without moving them until well-browned, about 6 minutes. Using tongs, flip steaks, firmly press down on steaks with bottom of cake pan, and cook on peppered side, about 3 minutes longer for rare, about 4 minutes longer for medium-rare, or about 5 minutes longer for medium. Transfer steaks to large plate and tent loosely with foil to keep warm.

4. Pour reduced broth, cream, and ¼ cup brandy into now-empty skillet; increase heat to high and bring to boil, scraping pan bottom with wooden spoon to loosen browned bits. Simmer until deep golden brown and thick enough to heavily coat back of metal tablespoon or soup spoon, about 5 minutes. Off heat, whisk in remaining 3 tablespoons butter, remaining 1 tablespoon brandy, lemon juice or vinegar, and any accumulated meat juices. Adjust seasonings with salt.

5. Set steaks on individual dinner plates, spoon portion of sauce over steaks, and serve immediately.

Suggested menu: Steak au Poivre, Brussels Sprouts Braised in Cream, Twice-Baked Potatoes