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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Monday, June 10, 2013

Steak au poivre / Pepper steak by Steven Dolby












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(Serves 2 people)
INGREDIENTS 
16g Mixed peppercorns (ground)
Two 7 oz Rib-eye steaks (room temperature)
1 Tsp unsalted butter (for the steak)
1 Tbsp vegetable oil (for the steak)
SAUCE
1 Medium shallot (finely diced)
1 Garlic clove (finely diced)
1 Tsp unsalted butter
1/4 Cup cognac
1 Cup beef or veal stock
1 Tbsp heavy Cream
Fresh thyme or parsley
1/2 Tsp sugar
Salt (to taste)

Directions
1. In mortar and pestle ground peppercorns to a light powder.
2. On chopping board, spread the grounded peppercorns. Season steak with salt, place it on board and press to coat well.

MAKING
3. Place a pan on medium flame and melt butter in it. Swirl to coat well.
4. Pour oil and place pepper coated steak in pan. Cook for about 2 minutes.
5. Flip, cook on the other side and then transfer it to a plate and set aside.
For Sauce:
6. Drain off the excess fat from the pan, leave the fond behind and melt butter in it.
7. Sweat shallots in pan for 2-3 minutes.
8. Add garlic, stir and saute for 1 minute.
9. Pour cognac, let the alcohol evaporate and then add stock. Let it boil for 7-8 minutes.
10. Add cream, thyme, sugar, and salt. Stir and reduce for 1-2 minutes.

FINALIZING
11. Return steak back into the pan, cover with sauce and cook to desired doneness.
12. Remove from pan and let steak rest for 2-3 minutes.

SERVING
13. Cut in slices and serve hot with sauce on top.
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© STEVEN DOLBY



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