I tend to spend way too much time researching what I'm going to eat. Nearly every recipe is cross-examined against other works I have, just to make sure I'm doing things correctly. But I was on to this recipe the moment I saw Alton pull out his steaks. I didn't check if this was the authentic way to make this, I just went for it.
What could cause me to go into such enthusiastic fits? Steak au Poivre. I’d never had it. I don’t know how I made it this long without the French classic, but I had, and was ready to rectify the situation.
The only thing I thought might need tweaking was the price. For some good quality fillet mignon’s I was going to have to drop more than I wanted to for a weeknight meal. And there was also the cognac, something that never lasts long in my house (I love sidecars!). I decided to make exceptions.
First was the rather easy substitution of bourbon for the cognac. Obviously not the same thing, but this could significantly lower my final bill. And I would be lighting it on fire. After the explosion, I didn’t think the taste would be that different.
Then came the beef. Tenderloin is expensive. So I went to the butcher at the North Market and asked for the next best thing. The nice butcher handed me a big hunk of Sirloin-Tip. If I cut this into perfect pieces, removed all the silver skin and clunky fat strips sticking to it, the meat would behave sort of like a filet mignon and for nearly 1/3 the price. Perfect.
This looks a lot like my Fillet Mignon the Poor Man's Way, and that's fine. It is cheaper, richer, and a tad more true-blue to the authentic recipe, even if some of the ingredients aren't the same. It was the perfect way to indulge in my Alton-inspired fantasy at night, and afford to pay for gas in the morning. The rich may certainly just forgo the hard work required to prep the meat and buy filet mignon. But what’s the fun in that?
Steak au Poivre
- 1 Sirloin Tip
- 1 tablespoon whole peppercorns
- 1/2 tablespoon butter
- 1/2 teaspoon olive oil
- 1/4 cup bourbon
- 1/2 cup heavy cream
Adapted from Alton Brown.
To get the Sir-Tip in roughly the same size as the fillet mignon and almost as tender, I had to cut the steaks along the white parts. Then I removed any silver-skin I saw stuck to the pieces. After I had done this, I was left with three pieces. Two of these looked much like the fillet mignon when I wrapped them with rubber bands.
I'm not sure if this is necessary, or if the steak would have been as good had I just left it whole. But it made me feel better about myself.
Sprinkle the steaks salt. Crush the peppercorns with a spoon, and then press the steaks into the pepper, covering each side.
Melt the butter and in a saucepan over medium heat and then add the olive oil.
Place the steaks in the pan and cook for 5 minutes on each side.
Remove the steaks, wrap in aluminum foil, and set aside.
Pour off the fat from the pan, turn off the heat, and then add the bourbon. Tilt the pan towards the burner to light the bourbon on fire...or just light with a match. It’s cool.
When the flames have subsided, return the pan to medium heat and add the cream.
Cook for 5-6 minutes, until the sauce covers the back of a spoon.
Place the steaks back in the pan with the sauce to coat. Remove and serve.
{ 4 comments… read them below or add one }
I would use string or something other than rubber bands, especially during cooking. Rubber can impart an unpleasant taste in food
This recipe also works great for practically any cut of steak.
Steak au poivre is one of my favorite steak preperations. A slightly more authentic option instead of cognac is brandy. It's about the same price as bourbon but will give you a more authentic taste.
Finally, a really nice touch here is tarragon. Just rinse a few sprigs and toss them straight into the pan when you add the cream. Remove them when you're ready to serve. I find the combination of cognac and tarragon incredibly tasty.
Bourbon makes a nice cognac/brandy substitute. Good call. Btw, I once singed my eyebrows and a bit of hair when flaming bourbon for a beef burgundy. I think the 101 of the Turkey I was flaming had something to do with it…
Wow. I'll have to try this version sometime. It's a nice twist on my go to bistro steaks, as I call them. I sear generously salted and peppered steaks in butter and oil, then deglaze the pan with red wine and let that cook down until it coats a spoon. Then I drizzle that over the steaks. The cream would be a nice, luxurious change.
Marcus is right that brandy is a good cognac substitute. And cheap brandy works just fine. We always have some on hand just for cooking.
What you did was really very clever. Here's another 'take', if you will, on the classic 'Pepper Steak' that you might like to try next time.
New York Strip Steak
1 TBS Madagascar Green Peppercorns
1/2 TBS Freshly cracked White Peppercorns
1/2 TBS Freshly cracked Black Peppercorns
1 TBS Olive Oil
1 TBS Soy Sauce (Mushroom preferred)
1 Cup Beef Bouillon mixed with 1 TBS Corn Starch and 1 TBS Dijon Mustard
1 TBS Unsalted Butter
4-5 Drops Tabasco
Vermouth
Cognac
Cover the steak with plastic wrap and pound to 1/4" thickness
Rub both sides first with olive oil then with Soy Sauce
Smash the green peppercorns in a mortar then add the white and black cracked pepper to it
Spread pepper mixture on one side of steak and roll up and fasten with two toothpicks (can do this 15 min before cooking)
Add remaining olive oil to hot frying pan
Unroll steak and saute very quickly on each side to virtually color the meat only and then roll up again
Place meat aside and add bouillon to pan
Stir quickly to thicken
Add Tabasco and Worcester
Add Vermouth
Finally, add Cognac and remove pan from heat and flame
Place steak back in pan unrolled for a second and then serve with horseradish mashed potatoes and fresh English Peas.
Sorry that it posted before I was ready.
I hope you enjoy.