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


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


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.


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