Steak Au Poivre With Bone Marrow + Side Of Silky Potato Purée Recipe
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Ingredients
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Steak au Poivre with Bone Marrow
Silky Potato Purée
Method
Steak au Poivre with Bone Marrow
- 1
- 2
Roast bone marrow (can be done ahead)
Preheat oven to 450°F (230°C). Place marrow medallions in a small roasting dish, season lightly with salt and a few thyme leaves. Roast 12–15 minutes until marrow is soft and bubbling but not melted away. Remove and keep warm. Reserve any juices in dish for finishing sauce.
- 3
Sear steaks
Heat a large heavy skillet (preferably cast iron) over high heat until smoking. Add neutral oil and 1 tbsp butter. When butter foams, add steaks and sear without moving 2–3 minutes to form a dark crust. Flip and sear other side 2–3 minutes for medium-rare (adjust time for thickness). Add remaining 1 tbsp butter and the thyme sprigs to the pan for the final minute and baste steaks with melted butter using a spoon.
- 4
Rest steaks
Transfer steaks to a warm plate or cutting board and loosely tent with foil. Rest 6–8 minutes while making the sauce to allow juices to redistribute.
- 5
Make au poivre sauce
Lower heat to medium. Discard excess fat, leaving about 1–2 tbsp in the pan along with any browned bits. Add the minced shallot and sauté about 30–45 seconds until translucent. Carefully add the brandy or cognac to deglaze — tilt pan away and if you choose, flame briefly to burn off alcohol (stand back). Scrape up browned bits. Add beef stock and any roasted marrow juices; simmer until reduced by about half, 3–4 minutes. Stir in heavy cream and Dijon mustard, simmer gently until thickened to sauce consistency, 2–3 minutes. Taste and adjust seasoning with salt if needed.
- 6
Finish with marrow
Swirl in the roasted marrow pieces into the sauce, allowing them to melt slightly to enrich the sauce (or spoon marrow atop steaks when plating). Remove thyme stems. Return steaks to the pan or spoon sauce over steaks to coat.
- 7
Silky Potato Purée
- 8
Cook potatoes
Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a simmer over medium-high heat and cook until potatoes are very tender when pierced, 15–20 minutes. Drain well in a colander and return to the warm pot off heat for 1 minute to dry.
- 9
Heat dairy
While potatoes cook, combine milk, cream and 4 tbsp butter in a small saucepan and heat until very warm but not boiling. Keep warm.
- 10
Mash and emulsify
Press the hot potatoes through a ricer or food mill into a bowl for the silkiest texture. If you don't have one, use a very fine potato masher and work quickly. Gradually stir warm dairy into the riced potatoes with a wooden spoon until smooth and silky. Add remaining 2 tbsp butter and beat briefly for shine and richness. Season with 1 tsp salt and 1 tsp white or black pepper; adjust to taste.
- 11
Hold warm
Keep purée warm until plating by covering and setting over a very low warming oven or in a double boiler. Rewhisk briefly before serving to restore texture if it settles.