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.