Steak au Poivre with Smashed Potatoes

Updated at: Thu, 17 Aug 2023 04:43:23 GMT

Step 1

1) Pat steaks dry with paper towels and season with ½ tsp salt. Vacuum seal steaks using a vacuum sealer or with the immersion method, place in a Suvie pan, and cover with water. Place the steaks in the bottom zone of your Suvie. Input settings, and cook now or schedule. Suvie Cook Settings Bottom Zone: Sous Vide at 130°F for 45 minutes Top Zone: Sous Vide at 130°F for 0 minutes

Step 2

2) During the cook, crush 2 tbsp peppercorns with a heavy skillet or with a mortar and pestle. Think of “quartering” the peppercorns but don’t crush them too finely or they may scorch in the pan. After the cook, remove the pan from your Suvie. Remove steaks from the vacuum seal bags and pat dry with paper towels.

Step 3

3) Place 12 oz of potatoes in another Suvie pan, drizzle with 1 tbsp of olive oil, season with ¼ tsp salt and a pinch of black pepper. Place potatoes in the top zone of your Suvie and roast at 400°F for 30 minutes, or until the potatoes are fork tender.

Step 4

4) Heat 1 tbsp of oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place steaks into the skillet and sear until browned, about 1 minute per side. Remove steaks from the skillet and set aside to rest for 5 minutes before slicing.

Step 5

5) Return the skillet to medium-low heat, add 2 tbsp butter, and swirl to melt. Add crushed peppercorns and cook, stirring frequently, until fragrant, about 1 minute. Add 1 minced shallot to the skillet, stirring to combine, and sauté 1-2 minutes or until tender. Add 2 tbsp brandy or cognac and cook for 1 minute to cook off the alcohol (be careful if you are working with an open flame as the alcohol can ignite). Whisk in the ¼ cup beef broth, ¼ cup creme fraiche, and 1 tsp Dijon mustard. Simmer for 1-2 minutes until the sauce is reduced and coats the back of a spoon.

Step 6

6) Once the potatoes are tender, remove the pan from your Suvie. Using a fork, firmly press down on the potatoes to ‘smash’ and divide between 2 plates. Divide sliced steaks between the plates and coat in the sauce. Garnish with parsley leaves before serving.

↑Support creators by visiting their site 😊

0 liked

0 disliked