Recipes

Steak au Poivre: Use a meat mallet to slightly reduce the thickness of each steak. Spread both sides of each steak with a thin coating of Dijon mustard. Sprinkle with salt and cover both sides with coarsely ground black pepper. Heat olive oil in a large, heavy skillet over medium-high heat and cook the steaks 3 to 4 minutes on each side. The steaks should be rare at this point. Set them aside and lightly cover them so they stay warm. Do not wash out the pan Mushroom, Green Peppercorn and Dijon sauce: Heat the butter in a medium sized saute pan over medium-high heat and saute the garlic and shallots for approximately 1 minute. Add the mushrooms, raise the heat to high, and cook for an additional 5 minutes. Add beef stock, cream, and mustard, and then reduce the sauce by 1/2. Once the sauce is made, reheat the skillet, in which the steaks were cooked, to medium-high heat. Add the steaks and cook for another 2 minutes on each side for a medium-rare steak. Transfer them to dinner plates, which have been coated with the mushroom Dijon sauce. Once you plate the steaks, spoon more of the sauce on top of each steak. Pommes Frites: Thoroughly clean the outer surface of the russets and peel the skin using a vegetable peeler. Slice the potatoes lengthwise into thick strips. Pour enough vegetable oil in a pot to cover the potato slices. Once the oil is hot, carefully put the potato strips into the pot and fry them until they are brown and crispy. Remove the potatoes from the pot and drain the excess oil onto paper towels. Salt and pepper, to taste, while the potatoes are still hot. Garlic Aioli Dipping Sauce: Finely mince 1 or 2 cloves of garlic in a food processor. Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl. Blend the ingredients together until they fully integrate. While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies. Fresh Vegetable Relish: Dice all of the ingredients and combine them in a medium sized bowl. Stir the diced vegetables together, until they are fully integrated. Steak au Poivre: 2 (12 to 16-ounce) boneless New York cut shell steaks, tenderized 2 tablespoons Dijon mustard Coarsely ground black pepper, to cover both sides of steak Olive oil, for sauteing Salt, to taste Mushroom, Green Peppercorn, and Dijon sauce: 4 tablespoons whole, unsalted butter 2 cloves garlic, minced 1/4 cup shallots, minced 8 ounces white mushrooms, sliced 1 cup beef stock 1/4 cup whipping cream 1 tablespoon Dijon mustard 2 tablespoons green peppercorns, packed in brine Salt Pommes Frites: 2 to 3 large russet potatoes Vegetable oil, for frying Salt and pepper to taste Garlic Aioli Dipping Sauce: 1 to 2 cloves garlic, minced 2 lemons, halved 4 to 6 egg yolks* Olive oil Fresh Vegetable Relish: 1 to 2 celery stalks, diced 4 Roma tomatoes, diced 1 cucumber, diced 1 red onion, diced 1 to 2 carrots, diced Feta cheese, crumbled Fresh dill, chopped