Whew what a week! I have so much to post and share with you but first lets play catch up and talk about Valentine’s Day.

I decided to make a manly Meat & Potatoes Steakhouse dinner (jazzed up Nicole style of course)!

On the menu:

Steak Au Poivre

Teriyaki Shrimp Hearts

Mashed Potatoes with Crispy Fried Shallots

Dark Chocolate Souffles

I have to give a shout out to the amazing Claire Robinson for her awesome recipes!

Most of these recipes are from Five Ingredient Fix on Food Network.

Print Recipe

Manly Meat & Potatoes- Steak Au Poivre and Mashed Potatoes with Fried Shallots

Ingredients

For the Steak Au Poivre:

2 bone in ribeye 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

For the Mashed Potatoes with Crispy Fried Shallots

Ingredients:
Vegetable oil for frying
3/4 cup heavy cream
2 pounds russet potatoes peeled and cut into equal sized chunks
kosher salt and fresh ground pepper
1 large shallot thinly sliced
1 teaspoon all purpose flour

Instructions

For the Steak Au Poivre:

Preheat oven to 375 degrees.
Heat a large cast iron skillet over med-high heat.
Season steaks with salt and then generously season with fresh ground black pepper (on both sides).
Sear the steaks in the hot skillet until browned on both sides.
Transfer the steaks to the oven.
Roast until meat thermometer reads 125 degrees for med-rare or about 135 degrees for medium. About 12-15 minutes.
Remove the steaks from the oven and transfer the steaks to a cutting board; cover with aluminum foil to keep warm.
Put skillet back over medium heat. Carefully add brandy and ignite it with a lighter, to burn off alcohol.
Add the cream and sherry and simmer until thick.
Stir in butter just before serving.
Serve drizzled on steak and potatoes.

For the Mashed Potatoes

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.
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.

For the Crispy Shallots:

Heat vegetable oil over medium heat.
Add thinly sliced shallots to a bowl with flour and salt and pepper. Toss to coat.
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.

Notes

You can use a hand or electric mixer for the potatoes if you don't have a ricer.

I used 2 bone in ribeye steaks.

Season steaks with salt and then generously season with fresh ground black pepper (on both sides).

Sear the steaks in the hot skillet until browned on both sides.

Transfer the steaks to the oven.

Roast until meat thermometer reads 125 degrees for med-rare

or about 135 degrees for medium. About 12-15 minutes.

Remove the steaks from the oven and transfer the steaks to a cutting board;

cover with aluminum foil to keep warm.

Put skillet back over medium heat.

Carefully add brandy and ignite it with a lighter, to burn off alcohol.

Add the cream and sherry and simmer until thick.

Stir in butter just before serving.

Serve drizzled on steak and potatoes.

Now for the Mashed Potatoes with Crispy Fried Shallots.

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.