Steak Au Poivre With Roasted Fingerling Potatoes Recipes

Steps:

• Cook the peppercorns: Preheat the oven to 300˚ F. Bring a small pot of water to a boil over medium heat. Put the peppercorns in a fine-mesh sieve and add to the water; simmer for 2 to 3 minutes. Remove the sieve and let the peppercorns drain. Spread the peppercorns on a baking sheet and place in the oven. Bake until dry, 8 to 10 minutes. (Cooking the peppercorns mellows out their strong flavor.)
• Roast the potatoes: Raise the oven temperature to 375˚ F. Toss the potatoes with the olive oil in a large bowl and season with kosher salt. Line a baking sheet with parchment paper. Arrange the potatoes in a single layer on the pan. Put the baking sheet in the center of the oven and roast until the potatoes are browned and tender, 20 to 30 minutes.
• Season the steaks: While the potatoes cook, use the bottom of a small skillet to crush the peppercorns on the baking sheet - they should break into coarse crumbs. Season the steaks on both sides with kosher salt, then press them into the crushed peppercorns.
• Cook the steaks: Heat a large cast-iron skillet over medium heat until it begins to visibly smoke. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan in a single layer. Turn the heat to medium and brown the steaks on the first side, 4 to 8 minutes, depending on the thickness. (Resist the temptation to turn them over or move them as they cook!) Flip the steaks using the tongs and brown on the second side, 4 to 6 more minutes. Take the temperature of the steaks using a meat thermometer. Rare registers between 125˚ F and 130˚ F; medium rare is 130˚ F to 135˚ F; and medium is 135˚ F to 140˚ F. Place the steaks on a rack set on a baking sheet to rest while you make your sauce.
• Make the sauce: Remove the excess grease from the skillet. Add the butter and shallots and cook, stirring, until translucent, 3 to 5 minutes. Add the vinegar and cook until the liquid reduces almost completely, about 1 minute. Whisk in the mustard and Worcestershire sauce, then add the stock and reduce until decently thickened, 3 to 5 minutes. Taste for seasoning and add salt and pepper, if necessary.
• Serve the steaks: Place the steaks on plates and spoon the sauce on top. Arrange the potatoes next to the steaks. Sprinkle with flaky sea salt.

Steps:

• The night before serving, slice the potatoes 1/4-inch thick and transfer to a bowl of cold water. Refrigerate up to 24 hours, changing the water a few times. (This makes the potatoes extra crispy when fried.)
• Melt 1 tablespoon butter in a large pot over medium heat. Add the red onion, white onion, shallots, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onions are soft, 30 minutes. Stir in the brown sugar, brandy and Worcestershire sauce and cook until most of the liquid has evaporated, about 10 minutes. Remove from the heat and stir in the vinegar; transfer to a bowl and set aside.
• Combine 3 teaspoons crushed peppercorns with 1 teaspoon salt in a large bowl. Add the steak and toss to coat, pressing the peppercorns into the meat. Melt the remaining 1 tablespoon butter in a large skillet over medium-high heat and cook until it just starts browning. Add the steak; cook, turning, until browned on all sides, about 6 minutes. Remove to a cutting board and let rest 10 minutes.
• Meanwhile, drain the potatoes and pat dry. Transfer to a large pot; cover with 2 inches of vegetable oil. Cook over medium-high heat, gently stirring occasionally, until golden brown, about 20 minutes. Remove with a slotted spoon and transfer to a rack set on a baking sheet; season with salt. (The potatoes can be fried up to 2 hours ahead; reheat in a 300 degrees F oven for 5 minutes before assembling.)
• Thinly slice the steak. Spread some of the onion mixture on each potato; top with a slice of steak and a dollop of sour cream. Sprinkle with the remaining 1 teaspoon crushed peppercorns.

Steps:

• Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.
• Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium rare, about 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.
• Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.
• Refrigerate 1 steak to use in the Steak Sandwich Wrap. Slice remaining steaks against the grain, divide among four plates, and top with sauce. Serve with potatoes and parsley.

Steps:

• Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.
• Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
• Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
• Pour cream sauce over steaks.

Steps:

• In a large skillet, cook bacon over medium-high until fat is rendered and bacon is crisp, 8 minutes. Transfer to paper towels to drain. Meanwhile, in a small bowl, stir together yogurt and Parmesan; season with salt. Spread yogurt mixture over half of each lavash piece. Spread mustard on other half. Layer steak, bacon, onion, and arugula on each lavash piece and roll up. Cut each roll into four pieces.