NY STRIP STEAK AU POIVRE OVER GARLIC MASH AND ASPARAGUS
There is nothing better than a good steak cooked well.
And the au poivre sauce - o my - its a peppercorn and cream sauce - how can you go wrong.
This is my dad’s favorite sauce - I think it would be his request for his last meal and if I ever was to black mail him, I would do it with a boatful of this sauce.
3 NY strip steaks (try to get the best quality and the thickest cut you can afford)
1 tbs. peppercorns, coarsely crushed
couple stalks of rosemary or thyme
1 cup heavy cream
1/4 cup cognac (optional)
1 cup buttermilk
1 tbs. oil
2 + 3 tbs. butter
salt to taste
4 idaho potatoes, boiled in generously salted water
1 bunch asparagus, roasted in the oven
1 head of garlic
Heat a skillet with the oil and place the sprigs of rosemary in the oil.
Season the steaks generously with salt and 1/2 tsp. peppercorns
Place the steaks in the skillet and don’t move it for at least five minutes, in order to achieve the beautiful brown crust.
While this is happening, heat the buttermilk and 3 tbs. butter gently with the cloves from the head of garlic in a pan. Cook for about 10 minutes.
Turn the steak on the other side and cook again for 5 minutes.
With a potato masher, begin to mash the potatoes and slowly drizzle the garlic buttermilk and keep mashing.
I call my mashed potatoes rustic so I don’t worry about them being lumpy. You mash them to the consistency you enjoy. Season with salt.
I usually finish my steaks in the skillet itself - you can cook them in the oven if you like.
Remove the steaks and add the cream and cognac if using to the skillet. Use a spatula to scrape the yummy brown bits off - add the remaining peppercorns and cook sauce for about 5 minutes.
Taste for seasoning.
When ready to serve, add cold butter to sauce to guild the lily - you can omit this step but hey, I don’t eat a steak everyday. Incorporate the butter into the sauce and add the steaks to the sauce to warm them through.
Let them rest in the pan for at least 10 minutes with the heat turned off.
I urge you to eat them rare to medium rare.
125 degrees is rare
130 medium rare and 140 is medium.
Please please don’t cook your steak to well done.
Spoon a nice helping of the mashed potatoes, and then place the steak on top. Nestle the asparagus next to it and spoon with the sauce - copiously, if you are my dad.
Until I eat again!