Monday, February 2, 2009

Steak Au Poivre

Most of us are economizing these days but that doesn't mean we can't have an exquisite meal at home with our family. Steak Au Poivre is traditionally prepared using beef tenderloin which is pretty pricey. You can prepare this dish economically to serve a family of four. My grocery store had flat iron steaks on sale and using their "value card", the savings were excellent. This piece of meat was right at 2 lbs. and I paid $7.56 for it. To top it off this dish can be prepared in minutes!
If you haven't had flat iron steak before, give it a try. Flat iron steak is tender, lean and very juicy.
1 flat iron steak 1.5 lbs to 2 lbs. no more than 1 1/2 inches thick
McCormick's Montreal Grill Seasoning
1 tablespoon butter
1 tablespoon olive oil
1/3 cup Cognac or Brandy, plus 1 teaspoon
1 cup heavy cream
Directions:

Let the beef sit out for at least 30 minutes prior to cooking. Sprinkle the grill seasoning on all sides of the meat and massage the seasoning into the meat.


In a skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden, place the steak in the pan. For medium-rare, cook for 7 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac or Brandy to the pan and carefully ignite the alcohol with a long match or candle lighter. As you can see here, my photographer took the picture right before we lit up the kitchen.
Gently shake pan until the flames die.
Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac or Brandy and season, to taste, with salt. Add the steak back to the pan, spoon the sauce over, and serve


The homegirlz went crazy over this; I am so proud that they are finally getting a more sophisticated pallet. I mean really, how long can one tell people that ring pops rock their world?


24 comments:

gigi said...

Ooo yum, this sounds heavenly. Come cook this for me tonight.

Debbie said...

It looks delicious. I love the idea of cognac and cream...I'm just afraid to ignite the dish. With my luck more than the dish will catch on fire!!!

Donna-FFW said...

Wow, that looks great. I have been meaning to make this, I have made it once before, your recipe just kick started my brain, Ill be doing it soon, looks great!!

The Blonde Duck said...

This is fabulous! Ben loves steak and tenderloin is VERY pricey! Now I've got to hunt down some flat iron steaks...think I could use beef cutlets or sirloin in a pinch?

pigpigscorner said...

Looks amazing. Love the flavours.

Darius T. Williams said...

I love this - it looks fantastic.

tamilyn said...

I can never find flat iron steaks around here except in the freezer section-I'm skeptical of those. I should ask the butcher. It looks great! Nice and juicy.

5 Star Foodie said...

A great classic meal! Looks just delicious! Love the cream and the cognac in the sauce.

Greg C said...

They look great. My co-worker just let me try something called a bacon explosion and man was that good too. 5000 calories good.

Dawn said...

this is one my hubbys' favorite dishes. have you ever made steak diane? I think you would love that. Don't you just love the sauce in this?

Gladys said...

Katherine do you think this would work with a Rib Eye?

This looks amazing

Reeni♥ said...

This looks delicious!! You are so brave, I'm afraid of the fire!!!

Katherine Aucoin said...

Duckie and Gladys - I think this would be incredible on any kind of steak you want to put this sauce on.

Joie de vivre said...

I've always wanted to try lighting cognac, but have been afraid to light my kitchen afire. I'm impressed at your bravery.

Elra said...

Wow, I know this is a fantastic steak, look very professional!
Cheers,
Elra

Pam said...

What a fantastic dinner. I really need to try flat iron steak...I usually use flank but it's so expensive.

Cheryl said...

Wow I have heard of that before but never knew what it consisted of. Kewl! I need to make it now! thanks for sharing.

Marjie said...

The sauce looks great, and I've been told not to knock ring pops until I've tried them. Good job getting the homegirlz to branch out in their culinary adventures!

TavoLini said...

Wow!! Very cool--I would have liked to see the flames ;)

Neato--I'm going to check the store for specials on this--Tavo would definitely get a kick out of it!

Bridgett said...

Just look at that sauce! I will have to give this a try with the flat iron steak as the fillets are outrageous around here lately. Ah, now I am craving beef!

lagirl said...

You'll never know how thankful I am that my husband doesn't read your Blog (actually he doesn't read any blogs!). Whew!

Gotta ask, "do your girls cook?". Someday you'll probably have son-in-laws and they're gonna LOVE you. They'll forget all about "mama's cookin' once they taste yours.

Peter M said...

A French classic Katherine and you're really reaching back into your roots, eh?

Calm In The Kitchen said...

I should have eaten lunch. Or, at the very least not come over here when hungry.

I am following this step by step for our Valentine's Day dinner.

Once again, you inspire me!

;)amy

Allen said...

Wow. that steak looks delicious. I am hungry now!