Just before we do our sauce, we got some fat in the pan here from the steak. I’m just going to pour it out. What I have left here in this pan is a lot of flavor. I’ve got the peppercorns. I’ve got a tiny bit of fat but I have a lot of brown bits which I want to pick up from the bottom of that pan. And that’s what the deglazing is about. And I’m using a veal broth here. And now, I’m going to add my cream and my cognac and I’m going bring the pan back up to a boil. And now all these flavors are going to melt together and this is my pepper sauce. But I want this to thicken up a little bit and reduce. We’re going to let this boil for about a minute. We’re going to add a little bit of Dijon mustard in that and that will really put a nice little twang on it.
So at this point, you don’t want to go watch the video because you’re sauce is reducing and it reduces quite quickly so you want to keep an eye on it. When it gets to where you want it to be, if you just have something else you want to do, just turn it off, and reheat it before you’re ready to serve. I’m also going to quickly grill a portabella mushroom. So, I’m just going to heat this portabella mushroom with a little splash of olive oil on both sides. And we’re going to wait until that pan gets really, really hot. And to speed up the mushroom, I have a brick that I wrapped in foil. I’m just going to drop this on top. It’s pressing against the pan, it’s cooking faster. Those grill marks are going to look nicer and it is a great way to make a grilled cheese sandwich or panini or in this case to accelerate the cooking and flatten out this portabella mushroom. Okay, so I’ve got some potatoes here that it was made before we start it, nice rectangular serving plate here.
Our mushroom is ready so we’re going to turn the heat off. We’re going to take our brick off here. We’re going to take our sauce which we took off the heat. We’re just going to heat it up a little bit now. And now, the steak has rested. There is some juice in this foil and this juice is very flavorful. So, we’re going to take the steak, put it down on our cutting board. And I’m going to take this beautiful juice and I’m going to add it to my sauce. I got my beautiful mashed potatoes here. So, I’m going to take these potatoes and I’m just going to smear them down here on the base. You can put them down in any way you like. You can use a pastry bag if you want to make it fancy. And now, I’m going to slice the steak with a sharp knife. I’m going to cut off a little bit of the fat here on this side and I’m just going to take some nice angled cuts. And this steak is cooked at about medium right in the middle. And we’re just going to lift those up in a knife, set them down here. Now, we’re going to take our portabella mushroom and I want to cut it up into little pieces. And now, I’m going to pick this up and just drizzle this on top. So now, we’ve got our sauce, we’re just going to drizzle this right on top.
A nice $40.00 to $50.00 dish on a fancy restaurant but you can do this for about $15.00 and a little bit of practice. Look at that! That is a beautiful thing, Steak Au Poivre for two.
