Steak Au Poivre, Gratin – Bruno Albouze

Hi there. You got that right. There is no better sauce that goes over a steak than the green peppercorn. Whether you pan sear it or barbecue it, it wins. Here is one of the French bistro's 10 best dishes. And I'm going to serve this beautiful ribeye steak with gratin savoyard and glazed green asparagus. Let's get started. So by the way, any beef steak would work in this configuration. So I picked some bone-in ribeye and get it thick. No less than four centimeters, one and a half inch thick. So what you want to do first, you want to trim off excess fat and silver skin. Next, you want to rub the meat generously with fleur de sel or Celtic gray salt. No black ground pepper yet. Indeed, and according to best chefs in the world, spices should be added after searing, not before. And it makes sense because any spice would actually burn if exposed to dry heat. And we don't need any spices since the sauce is going to be based on green peppercorns. Let meat stand to room temperature for about an hour. Meanwhile, I'm going to take care of the green asparagus, which by the way, don't need to be peeled. It just looks nicer. And guess what I'm going to make with the trimmings? A beautiful green asparagus velouté. Look at that. Nothing gets wasted. Next, let's make the so famous green peppercorn sauce. You need to mince some shallots and a bit of garlic. Then you want to sweat them in some butter for a few minutes. No color here. Throw in their green peppercorns and flambe with brandy or best cognac. Then add stock. So what's good about this sauce is that you can use chicken stock, beef stock, veal stock, and demi-glace. As you can see, homemade stock has got lots of collagen. Add some French mustard and reduce by half. And then I'm going to add the heavy cream and cook on low to reduce slowly. Then add some salt to taste. Then right before serving, you want to add the rendered juice from the steak and a chunk of butter. Let's sear the meat in a red hot pan. Use a drizzle of high smoking point oil. Don't add too much oil. It's a waste. The fat from the meat will do the trick. Sear five minutes. Then flip. And after three minutes, throw in their butter, crushed garlic, and herbs. And baste it for two minutes over and over again. And let it rest for less than 10 minutes. Meanwhile, I'm going to sauté the asparagus with a drizzle of olive oil. And I'm going to reuse the garlic I used for the meat and some salt. So basically, what you want to do, you want to sear them for a couple of minutes and then glaze them with homemade chicken stock. Cover and finish cooking on low for a few minutes or until cooked through. In the meantime, give a good sear to your potato gratin savoyard. Meat is ready. Medium rare. Perfect. Add the juice to the sauce and let's plate this out. Take out the bone and slice out against the grain. I'm going to tell you something, guys. Unless you are very lucky, you won't find this dish near by your leave. There is only one option left then. The only way to taste it is to make it. You want that t-shirt? Look down below at my merchandise. Absolutely gorgeous. I hope, guys, you enjoyed this classic bistro dish. To get the full recipe, go to brunoalbouze.com. Thank you again for watching. And by the way, try this out. Take a peek and tag me on Instagram at brunoalbouze. Bon appétit and see you soon.