Yield: 4 Servings
|1 pounds||Finely chopped shallots|
|1 ounce||Butter; (1/4 stick)|
|1 tablespoon||Cracked Peppercorns|
|¼ cup||Finely chopped parsley|
|Salt and Pepper to taste|
|4 mediums||Sized Steaks about 1 1/2 to 2 inches thick|
|5 mediums||Sized potatoes; (up to 6)|
|1||Fresh bunch of broccoli|
Broil the Steaks: Preheat the grill or broiler until its really hot.
Season the steaks with a little salt and pepper. The meat should be placed about 3 to 4 inches from the heat source and cooked approximately 3-4 minutes per side depending how you like your steaks.
Mash your Potatoes: Wash and peel the potatoes. If theyre thin skinned, try leaving the skin on for taste, texture, and nutrition. Cut them up into pieces, put them into a large pot, and cover them with cold water. Boil until tender when pierced with a fork, about 20 minutes. Drain the cooked potatoes and return them to the pot. Mash them with a little butter and milk using a potato ricer if you have one. Otherwise use a hand masher or an electric mixer.
Steam your Broccoli: Steamed broccoli: Wash and cut the broccoli stems from the florets. Add an inch of water to the pot with your steaming platform and bring it to a boil. Add the stems first and then the florets. Cover and steam for approximately 5 minutes. Serve with a wedge of lemon.
Prepare Sauce au Poivre: Melt ¼ stick of butter in a sauce pan and sauté ¼ cup of shallots (cooking quickly over high heat) until transparent.
Approximately 2-3 minutes. Add 1 tablespoon of cracked peppercorns. This is the hardest part to making this sauce. I opted for putting the peppercorns in zip lock bag and cracking them on my cutting board with a hammer. Noisy, but it worked. Add ½ cup of red wine, preferably something you may be sipping while you are preparing this meal. Dont use plain old cooking wine, big mistake. Never cook with any wine you wouldnt drink. Reduce this mixture to an essence. Add Demi-Glace and stir (with a whisk if you have one) and simmer until the sauce has thickened, approximately 5-6 minutes.
Add ¼ cup of finely chopped parsley, stir, and serve over the steaks.
Posted to EAT-L Digest by Reluctant Gourmet <reluctg@...> on Jan 22, 1998