Did you ever have a perfect steak? I did, when I attended a session at CKCA, (1407 Coney Island Avenue; Brooklyn, NY 11230; 718.758.1339 – they are right above Happy Home Housewares) when Chef David Ritter was teaching class the evening class. Though I’m not a student at the school, like all those present my attention was fully taken by Chef David’s directions and explanations.
This particular session was devoted to making Steak au Poivre (Peppercorn Steak)…
Steak au Poivre
Below is the recipe Chef Ritter has graciously agreed to share with us. As you read, you’ll see how dramatic the very act of cooking this recipe can be:
Steak au Poivre
2 tournedos – Tender Beef Filets – preferably Rib Eye medallions
1½ ozs. Cognac (Brandy)
2 ozs. Non-Dairy Creamer
1 ozs. Shallots – chopped
1-2 ozs. Margarine (optional) cold & cubed
1tspn Black Pepper – crushed
½ tspn Green Peppercorns
2 tblspn Clarified Margarine or Olive Oil
3 ozs. Demi-Glace (or, buy boxed beef stock and reduce it by ¾)
Preparation
Step 1 – Season Filet w/ Salt & Pepper.
Step 2 – Sautée Both Sides in Clarified Butter or Oil.
Step 3 – Remove meat; add shallots & sweat, Deglaze food particles on pan with Cognac – FLAMBÉE!
**(MUST REMOVE PAN FROM HEAT WHEN POURING ALCOHOL INTO PAN)**
Step 4 – Add green peppercorns.
Step 5 – Add Creamer and Demi Glace, reduce ‘til slightly thick.
Step 6 – Swirl in some margarine cubes without boiling sauce (optional).
Step 7 – Arrange plate and pour sauce over meat.
The aroma will conquer you. Just surrender and enjoy the taste!
CS
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