Steak Au Poivre
2 bone in rib-eye steaks about 12-16 oz each
1/4 cup brandy
1/2 cup heavy cream
2 tablespoons sherry vinegar
2 tablespoons butter
salt and fresh ground pepper
Rockin’ my pink apron on Vday!
In a large pot, add the potatoes and cover with water.
Season the water with salt. Bring to a boil over medium heat,
then lower to a simmer. Cook the potatoes until fork tender, about 15 minutes.
Immediately drain the potatoes.
Put them through a potato ricer (my favorite for creamy potatoes!) or food mill, into a large bowl.
You can use a hand or electric mixer if you don’t have a ricer.
A potato ricer makes the fluffiest potatoes!
Heat vegetable oil over medium heat.
I sliced my shallots with a mandoline.
Add flour and salt and pepper to a bowl, the toss in shallots.
Drop the shallots in the hot oil, a few at a time to avoid clumps, and fry until dark golden in color.
Transfer to a paper towel lined plate and serve on top of mashed potatoes.
For shrimp hearts, toss four jumbo cooked and peeled tail on shrimp in sauce.
I used a sesame teriyaki sauce.
Delicious steak and potatoes.
The finished meal! YUM!
Beautiful Valentine’s meal (complete with a cold glass of milk)!
Even the puppies wanted some!