Steak au Poivre
with smashed potatoes / arugula balsamic salad
A French bistro favorite, "au poivre" steaks are flavored with plenty of black pepper and served with a simple balsamic salad. Don't miss the side dish of smashed potatoes which are boiled, crushed with the palm of your hand, and then seared in a pan to give them a crisp exterior and creamy center.
Steak au Poivre:
- Steak, NY Strip (sub beef tenderloin steaks or other cut of choice) - 1 1/2 lbs
- Black pepper - 1 Tbsp
- Salt - 1 tsp
- Shallots - 1 clove , diced
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Flour, all-purpose - 2 Tbsp
- Stock, unsalted beef - 1 cup
- Parsley - 1 Tbsp , chopped
- Boiled potatoes (leftover from Tuesday) - 3/4 lb , halved and smashed
- Oil, cooking - 1 Tbsp
- Yogurt, Greek or plain (sub sour cream) - 1/2 cup
Arugula Balsamic Salad:
- Vinegar, balsamic - 2 tsp
- Honey - 1 tsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 2 Tbsp
- Arugula - 4 oz
- Steaks - Remove steaks from the refrigerator 30 minutes before cooking to allow steaks to come to room temperature. Season with pepper and salt. (Note: As the name implies, these are peppery steaks. If you prefer less pepper, feel free to reduce the amount listed.)
- Make vinaigrette - Combine vinegar, honey, mustard and olive oil. (Can be done up to 5 days ahead)
- Shallots - Dice shallots. (Can be done up to 5 days ahead)
- Parsley - Chop parsley. (Can be done up to 3 days ahead)
- Potatoes - Halve the cooked potatoes leftover from Tuesday. Place the cooked, halved potatoes on a cutting board or clean counter, cut-side down. Smash them with the palm of your hand so that the skins break but the potatoes remain somewhat intact. (Can be done 1 day ahead)
- Heat a large saute pan or skillet over medium-high heat. Add oil (the portion for the potatoes) and then potatoes in a single layer to heated oil (cook these in batches, if needed). Cook potatoes on both sides until deep golden brown and crisp, about 4 minutes per side.
- While potatoes cook, heat a second saute pan or skillet over medium-high heat. Add oil (the portion for the steak) and steaks to hot oil. Cook, turning once until deeply seared on both sides and cooked to desired level (130F / 54C degrees for medium-rare; 140F / 60C degrees for medium; 160F / 71C degrees for well-done). Transfer steaks to a cutting board and cover loosely with foil to keep warm. Return pan to heat.
- Melt butter in hot pan and add shallots to melted butter. Saute until shallots are golden brown, 2 to 3 minutes. Add flour and saute until golden brown, ~1 minute. Add beef stock and simmer until reduced by about half, ~3 minutes. Transfer to a small serving bowl.
- Season potatoes with salt and pepper and top with parsley. Toss arugula in vinaigrette.
- Serve steaks with sauce on the side. Serve potatoes with plain yogurt or sour cream for topping. Enjoy with arugula salad!