Below, he shares with us their recipe for Steak Au Poivre, or Steak with Peppercorn Sauce.
Steak Au Poivre
Exec. Chef Sylvain Harribey, Gaby Brasserie Française at Sofitel New York
Ingredients:
For the Green Peppercorn Dressing
- Shallot minced 1 oz.
- Olive oil .5 oz.
- Veal stock 2 oz.
- Green peppercorn .3 oz.
- White wine .2 oz.
For the Hanger Steak
- Hanger steak 6 oz.
- Black butcher pepper pinch
- Thyme pinch
- Olive oil .2 oz.
Tomato and Purple Fingerling Potato Garnish
- Yellow vine-ripe tomato 2 oz.
- Amaris purple fingerling potato 4
- Kolrabi pinch
Directions:
To make the Green Peppercorn Dressing – Sweat shallots and green peppercorn with olive oil in a pan over medium high heat, deglaze with veal stock; reduce. Add white wine, check seasoning, and set aside.
To make the Steak – Drizzle with olive oil, add thyme, black pepper, and sear and finish in oven at 500 degrees F. for 3 minutes on each side.
To make the Garnish – Take 3 slices of yellow tomatoes, season with salt and pepper. Quickly grill over high heat, set aside. Boil the Amaris potatoes for 5 minutes, cool, slice. Smash between plastic film to keep their shape, then sear in a hot pan to crisp up. Season again for taste.
To plate – Place the seared purple potatoes and grilled yellow tomatoes on the bottom of the plate. Top with sliced hanger steak. Top with kolrabi and microgreens. Drizzle green peppercorn around, enjoy!
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