Steak au Poivre avec Pommes Lyonnaise

This is another recipe that I learned to prepare tableside when, as a young man, I was an assistant Maître d' at a white tablecloth restaurant in a swank hotel. It was the seventies and tableside cooking was all the rage.

With the delicious, bottled Bordelaise Finishing Sauce from Williams-Sonoma that I received as a birthday gift, this classic French provincial dish came to mind one day when I had a couple of steaks lying around. If you can't get this delectable sauce from Williams-Sonoma (I've actually now stocked several bottles in my pantry), I've provided a recipe that you can make on your own at the end of this posting.

In point of fact, some recipes for Steak au Poivre I've read don't require Bordelaise sauce at all, so I think you could substitute red wine reduced by half, and along with the other ingredients in this recipe, you would have an acceptable sauce. However, my classical table-side cooking training did call for Bordelaise sauce in this recipe, so I simply have to include it out of a sense of nostalgia, if not decorum.

Ingredients
For the steak au poivre
2 12-16 oz New York strip steaks (USDA Prime or Certified Angus Beef)
3 tbsp black peppercorns (coarsely ground)
3 tbsp green peppercorns (coarsely ground)
2 tbsp white pepper (finely ground)
3 tbsp olive oil
3 tbsp butter
2 tbsp Dijon mustard
1 medium shallot, finely diced (4-5 tbsp)
2 tbsp red wine
1 cup Bordelaise sauce (like, Williams-Sonoma or use recipe below)
1/3 cup brandy
1 cup heavy cream
salt to taste

Ingredients
For the Lyonnaise potatoes
2-3 large Russet baking potatoes
1 large yellow onion
3 tbsp olive oil
3 tbsp butter
salt & pepper to taste

The Recipes
First, prepare the steaks:
Mix the three peppers on a plate. Using 1/2 tbsp coat one side of the steaks with the Dijon mustard and press the steak into the pepper mixture. Let the steak sit with the pepper side up, but don't coat the other sides of the steaks yet. Let the steaks come to room temperature while you prepare the potatoes.

Then, prepare the potatoes:
Scrub the potatoes with a coarse plastic or metal scrubber and dry well. Cut each potato in half lengthwise, and then slice each section into very thin slices. Peel the onion and slice in into thin onion rings.

Heat up the olive oil and butter on medium heat in a large skillet until the butter has melted and the oil starts to shimmer. Put the onions in the hot oil and saute until they collapse and begin to turn translucent. Turn the heat to medium high and add the potatoes. Cook the potatoes in the hot oil turning frequently until they become browned and crispy. This will take 35-45 minutes.

When the potatoes are done, remove to a platter with paper towels and liberally season with salt and pepper. Put into a pre-heated 250 degree oven and allow to rest while you cook the steaks.

Now, cook the streaks:
Heat up the olive oil and butter in a saute pan until shimmering. Place the steaks in the hot oil, mustard and pepper side down. While the steaks are sauteing, spread the mustard on the other side of the steak, and sprinkle on the pepper mixture, pressing it into the mustard.

For a medium rare steak, cook about eight minutes on each side. When the steaks are done, remove them to a warm platter and tent with aluminum foil.

Finally, make the sauce, and finish the dish:
Put the shallots into the hot oil, adding another tablespoon of butter if needed. Saute them for about 8-10 minutes until they are browned and caramelize. Then, de-glaze the pan with the red wine, using an inverted spatula to gather up the crusty brown bits in the pan. Take the pan from the heat and add the brandy. Return the pan to the heat and carefully ignite the liquid with a fire stick. Allow the flame to burn off all the alcohol. Add the Bordelaise sauce and the cream and bring the mixture to a simmer. Allow the sauce to simmer 3-5 minutes, stirring frequently and allowing it to slightly reduce. Serve the sauce over the steaks with the Lyonnaise potatoes on the side.

And if you want to make a Bordelaise sauce:
Saute a finely diced shallot in 2 tablespoons of butter in a sauce pan over medium heat until slightly caramelized. Add 1/4 teaspoon of ground thyme, salt and pepper. Pour in one cup of beef stock (like Kitchen Basics or Swanson's) and one cup of dry red wine, raise the heat to medium high, and reduce in half until you have one cup. Stir in two tablespoons of Veal Demi-Glace (available at Williams-Sonoma). Strain out the shallots and whisk in 4 tablespoons of butter. The sauce is now ready to use.