Steak au Poivre
and steak house salad with walnuts and hard boiled eggs
- Steak, NY Strip - 1 lb ((sub beef tenderloin steaks or other cut of choice)
- Black pepper - 1 Tbsp
- Salt - 1 1/2 tsp
- Eggs - 2, hard boiled
- Shallots - 1 clove, diced
- Vinegar, balsamic - 1 Tbsp
- Maple syrup - 1 tsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 3 Tbsp
- Spinach, baby - 6 oz
- Walnuts, halves or pieces - 2 oz
- Tomatoes, cherry or grape - 1 cup, halved
- Boil eggs - Cover eggs with cold water and some salt. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. Roll egg against a hard, flat surface to break up shell, and then peel. If making ahead of time, peel right before serving. (Can be done up to 5 days ahead)
- Steak - Remove steak from the refrigerator 30 minutes before cooking to allow steaks to come to room temperature. Season with black pepper and salt. (Note: As the name implies, these are peppery steaks. If you prefer less pepper, feel free to reduce the amount listed.)
- Shallots - Dice shallots. (Can be done up to 5 days ahead)
- Make vinaigrette - Combine shallots with vinegar, maple syrup and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Toast walnuts (optional) - If you’d like the walnuts for the salad toasted, heat a skillet over medium-high heat. Add walnuts and cook in the dry pan, stirring constantly, until toasted, 2 to 3 minutes. (Can be done up to 5 days ahead)
- Tomatoes - Slice in half. (Can be done up to 2 days ahead)
- Peel and chop eggs.
- Heat a skillet over medium-high heat. Brush with cooking oil. Place steak onto hot pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; another 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
- Let steak rest, covered with foil, for ~10 minutes.
- While steak rests, combine spinach, walnuts, eggs and tomatoes. Add vinaigrette a little at a time until dressed to your liking.
- Serve steak with salad on the side. Enjoy!
Steak was great! I don't know what I did wrong on the risotto but it did not have a great texture. Pretty tasty though. would probably just make it the regular way.0 Helpful
Risotto was delicious! Used leeks from our CSA in place of the onion. Extra ricotta so we could use up a container of it. We baked some salmon instead of doing the steaks since that's what we had on hand.0 Helpful
Not a fan! Using the grill is a must for the steaks.0 Helpful
Loved this! Didn’t change much except more ricotta, parm and s&p in the risotto. Very excited for leftovers for lunch!0 Helpful
My kiddo hates ricotta so I subbed parm. It was really good and I love having an easier way to make risotto.0 Helpful
Simplified it even further by cutting out the eggs from the salad, and doing a simple oil and balsamic dressing. The steak was about 1 in. thick and it came out nicely (medium to medium rare) with 4 minutes on each side and then 2-3 minutes in the covered pan, 5 minutes rest.0 Helpful