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The plan was to prepare a traditional pepper steak when I realized that I had no demi glace in the freezer for a proper pepper sauce. I usually have demi glace, tomato sauce and curry base/sauce in the freezer, but today I was out of luck with the demi glace. So there were four options to choose from :
– sit down and cry,
– prep a new batch of demi glace which will take a couple of hours
– use the curry sauce,
– use the tomato sauce.
I decided to go with the tomato sauce and the result was excellent. Very little different from the demi glace version, just as creamy and tasty as a “proper”, traditional pepper sauce. Great lunch in no time 🙂
(Have to prepare a batch of demi glace now )
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Bon Appetit ! Life is Good !
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Traditional Pepper Steak (Steak Au Poivre)
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More Steak @ ChefsOpinion
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- Season a 8 oz beef tenderloin steak with kosher salt and freshly cracked black pepper, saute in garlic oil until rare, remove from pan and let rest (carry-over heat will continue to cook the meat until medium rare)
- saute sliced blanched potatoes in duck fat until golden, add sliced onion, garlic paste, kosher salt and cayenne pepper, continue sauteeing until onions caramelize
- meanwhile, deglace pan with heavy cream, reduce until slightly thickened
- add a dollop of tomato sauce, simmer another minute, check / adjust seasoning
- plate potatoes, sprinkle with sliced chives
- drizzle with pepper sauce
- Filet Au Poivre Avec Pommes De Terre Lyonnaise
- Filet Au Poivre Avec Pommes De Terre Lyonnaise
- Filet Au Poivre Avec Pommes De Terre Lyonnaise
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