Tuesday, August 30, 2011

A Taste of 2Johns

and the Cub too....There is a restaurant here in town named 2Johns that is one of mine and Jon's favorites.  They have a steak on their menu called Steak Au Poivre which is a pepper crusted filet.  It is A-MAZING!  Jon decided to look up a recipe on how to make au poivre sauce and try it out on Sunday night.   It turned out wonderful!  My Jon gave 2Johns a run for their money!  I will now have a hard time paying for the steak when I know that my awesome husband can make me one!  I contributed to the dinner by making au gratin potatoes, using a recipe from a restaurant here in town named the Cub (they are supposedly known for these au gratin potatoes).   I must say that they turned out really good as well.  Overall it was a fabulous dinner!
the steaks (still raw)

the peppercorns after my husband got to them

searing the steaks

catching the brandy on fire

making the au poivre sauce


Steak Au Poivre Recipe
(courtesy of Alton Brown of the Food Network)
4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon (my husband used Brandy and it turned out great)
1 cup heavy cream

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 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 to the pan and carefully ignite the alcohol with a long match or firestick. 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 and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.


1 comment:

Priscilla said...

Hope you don't mind if I add my two cents. The meal was absolutely divine. Danielle's au gratin potatoes were delicious and the steaks were to die for. So proud of my kiddos. Love them so much.