Steak Au Poivre Recipe
cracked pepper dusted beef teres major, cognac demi, Withersbrook blue cheese compound butter, smoked cheddar pommes puree, summer squash
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Ingredients
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Steak
Blue Cheese Compound Butter
Smoked Cheddar Pommes Purée
Vegetable
Method
Steak Preparation
Prepare the Steak
Rub the beef teres major with salt and cracked black pepper. Heat olive oil in a skillet over medium-high heat and sear the beef for about 4-5 minutes on each side until desired doneness is achieved. Remove from heat and let rest.
Make the Cognac Demi
In the same skillet, add cognac and scrape the bottom to deglaze. Add heavy cream and reduce the sauce until thickened. Season with salt and pepper to taste.
Compound Butter
Prepare the Blue Cheese Butter
In a bowl, mix softened unsalted butter with Withersbrook blue cheese, garlic powder, and chopped chives until well combined. Form into a log and refrigerate until firm.
Pommes Purée
Vegetable Preparation
Sauté the Summer Squash
Slice summer squash and sauté in olive oil over medium heat until tender. Season with salt and pepper to taste.