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
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
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!