On the menu:
Steak Au Poivre
Ingredients:
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!
Slowly heat the cream in a small saucepan over low heat.
Mix the hot cream into the potatoes and season with salt and pepper to taste.
Top mashed potatoes with sauce and then crispy shallots.
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!
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