Stock Yard Restaurant: Steak Au Poivre

Steak Au Poivre

Stock Yard Restaurant Recipe

Serves 4

4 1-inch thick filet mignons
2 tablespoons black peppercorns, coarsly crushed
2 cloves garlic, minced
1/4 teaspoon thyme
1/4 teaspoon salt
2 tablespoons olive oil

In a small bowl combine the crushed peppercorns, garlic, thyme and salt with one tablespoon of olive oil. Rub each steak with the mixture and allow the steaks to stand at room temperature for about 1 hour. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the steaks to the skilletand cook about 4 minutes on each side for medium rare or longer if desired.

Serve each fillet over a bead of cream of spinach (recipe below) and top with a demi-glace sauce. (Demi-glace sauce can be found in the frozen food section. prepare as directed.)

Cream of Spinach:
1 pound frozen spinach thawed, uncooked
1 cup heavy cream
1 medium onion, minced
1 cup Parmesan cheese
1/2 cup bacon bits
2 tablespoons unsalted butter
1 ounce Pernog liqueur, optional
2 tablespoon flour

Melt the butter in a saucepan and add the onions, bacon bits and flour. Cook for about 1 to 2 minutes. While stirring, add the heavy cream, Pernog and cheese. Cook the mixture for about 10 minutes or until thickened. Add the spinach and cook 1 minute more. Stir and serve.

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