A few days back Top Chef's Tommie C, as we like to call him, appeared on the Today show and offered up a great, affordable steak au poivre recipe, complete with charming cooking demo.
Steak au poivre
Tom Colicchio
INGREDIENTS
• 24 oz. skirt steak (cut in to 4 pieces)
• One-quarter cup cracked black peppercorns
• 2 tablespoons oil
• Salt
• 4 tablespoons cooked shallots
• 2 tablespoons Dijon mustard
• 3 tablespoons brandy
• One half-cup heavy cream
• Sautéed spinach
DIRECTIONS
Coat the steaks with peppercorns. Season with salt. In heavy sauté pan heat 2 tablespoons of oil until hot. Add the steaks and cook for three minutes on each side. Remove from the pan and keep warm. Dump out any remaining oil.
Add the shallots, mustard and the brandy to the pan and scrape any brown bits stuck to the bottom of the pan. Add the cream and cook until thickened. Place steaks on a plate, cover with some of the sauce and serve with sautéed spinach.