This is wonderful steak au poivre, lighter/healthier than other versions. Serve with crispy oven-roasted potatoes, sautéed asparagus, and dry red wine like Clos Du Bois Merlot.
Crispy Oven-Roasted Potatoes
Ingredients
2 pounds red-skinned potatoes
Pan spray
4 Tbs. olive oil
Freshly-ground pepper
Sea salt
Instructions
- Preheat oven to 475F
- Wash potatoes; boil in water for 10 minutes.
- Once dry, cut into ¼-inch slices.
- Place in large pan-sprayed roasting pan, coat potatoes with oil and pepper.
- Cook for 30 minutes.
- Sprinkle potatoes with sea salt; roast for 5-10 more minutes, or until crisp.
Asparagus
Ingredients
2 Tbs. olive oil
1 bunch fresh asparagus
3 cloves garlic, chopped
Instructions
- Warm oil in large skillet over medium heat.
- Add the garlic and asparagus, cover and cook, stirring occasionally, 12-15 minutes, or until tender.
Steak
Ingredients
4 (approx. 3/4-inch thick) Tenderloin Steaks
1 Tbs. coarse salt
2 Tbs. whole tri-colored peppercorns
2 Tbs. vegetable oil
1/3 cup finely chopped shallots
2 Tbs. butter, halved
2 Tbs. olive oil, halved
1/2 cup red wine*
1 Tbs. heavy cream
*Barefoot is a great bargain-priced wine to cook with.
Instructions
- Crush peppercorns in sealed plastic bag with meat pounder (or bottom of heavy skillet).
- Rinse and pat steaks dry; rub both sides with salt and crushed peppercorns.
- Heat heavy skillet over moderately-high heat until hot; add oil.
- Sauté steaks, turning once, about 3 minutes per side for medium-rare.
- Remove steaks and keep warm; add shallots, 1 tbs. butter, and 1 tbs. olive oil to pan; cook over moderately-low heat, stirring, until shallots are browned, 3-5 minutes.
- Add wine to pan (cautiously), stirring, until liquid is reduced to a glaze, 2-3 minutes. Add cream and any juices accumulated beneath cooked steaks. Add remaining butter and olive oil and stir.
- Pour sauce over steaks, spilling some on plates (for dipping potatoes and asparagus in).
