This past New Year’s Eve dinner was no exception to years past. The weather placed a bit of a damper on things. Another weekend, another winter weather advisory. Instead of our usual seafood buffet, it was steak on the menu.
I like the classic recipes, so the natural choice was Steak au Poivre. It was one of the first fancy dinner. I began with a recipe from and an ingredient from . I wanted to highlight the peppery taste with . These peppercorns have a stronger, richer flavor, perfect for this recipe.
I used whole peppercorns which I coarsely crushed. This is a key step toward bringing out the intense flavor. I also used . I wanted to match the texture of the peppercorns to make the flavors really pop. For the butter, I used . Sure, it’s more. Yes, it has more butter fat. In a recipe like this, you go for taste and frankly, it just tastes better. We have cut down dramatically on butter, so this indulgence works. It’s important to use unsalted butter for this and all of your cooking. As the chef, you want to be in control and that includes the salt content of your meals.
I used the demi-glace from More Than a Gourmet. First, I wanted to try it on its own. I have used it as an addition to sauces which has proven fantastic. I dissolved two good tablespoons in 1/2 cup of warm water, stirring to dissolve before using it in the recipe. If you like a beautiful, velvety sauce, it really can’t be beat. It was truly sublime. With the addition of the cream, it reduced nicely to a thicker consistency. The color was appealing.
Accompanying the steak, I made . Again, I was going for texture and mouth feel: the peppercorns, the sea salt, the crunchiness of the latkes. It turned out to be a wonderful dinner. The sauce was the star attraction. The demi-glace was delicious and saved a lot of time. Next time, I’ll try this recipe with a reduced stock to compare the results.
Here’s hoping that your New Year is safe, happy, and healthy!
