Steak au Poivre w/ Potato Gratin

Serves: 4-6 | Preparation time: 40 minutes | Cooking Time: 60 minutes | Level: Intermediate

Ingredients

Steak of Choice (Ribeye / New York)

2.25lb Potatoes (Russet or others)

2.5 cups Heavy Cream

3/4 cup Gruyere cheese

6 cloves Garlic

Au Poivre (Peppercorn) Sauce

1 Shallot

1 clove Garlic

1 tablespoon Peppercorns

500g Beef Stock

100mL Heavy Cream

2 tablespoons Dijon Mustard

Seasonings / Oils

Cooking oil (Avocado/Grapeseed, etc)

Salt

Pepper

Cayenne/Chili powder (optional for an extra kick in the potatoes)

Steps

Step 1
Cut off any sprouts on your potatoes, peel them, then cut into thin slices

Step 2
Thinly dice your cloves of garlic, then chop up your cheese into mid-sized chunks

Step 3
Add potatoes and cream to a pot, season with salt + pepper, bring to a boil then reduce a simmer for 15 minutes

Step 4
Butter a dish and add the potato mixture in for 30 minutes at 425, then reduce to 350 and cook for another 20

Step 5
For the sauce, thinly dice your garlic and shallot; bring oil to medium heat and cook shallots for 3 minutes, then garlic, salt, and pepper for 2 minutes, then whole peppercorns for 2 minutes

Step 6
Add in beef stock and reduce down to half volume, about 10 minutes; next add heavy cream and mustard and reduce to desired consistency, about 10 minutes

Step 7

Bring the oven to 400 and a pan with oil to high heat; sear the steak for 2-3 minutes on both sides before putting in oven for 6-8 minutes

Step 8

Once steak is done, let it rest for 8-10 minutes, garnish gratin with chives and plate!

Common Pitfalls:

Check your steaks 75% of the way through the cooking time

Taste the peppercorn sauce as you go, along with the cream mixture for the potatoes to ensure proper seasoning

• Cooking ware

  Oven safe container (potatoes)

  Pan

• Substitutes

  Can use most kind of cheeses to top potatoes

  Can use other types of potatoes

• Recipe Variations

  N/A