Steak au Poivre

Okay, so I just have to pause with this dish, because first of all, this juicy bit of delectability came out smelling like heaven (in case you didn't already know, in our universe heaven is a steak house). And once I cut into this thick portion...rolled the pink juicy bite around my tongue...and bit down on the earthy crunch of peppercorn crust...well, it was a crying shame that I had nothing left for the divine underlying cloud of Champs potatoes, for I had given my soul to the steak.

Steak au poivre ("ah - puov")

This is my favorite steak recipe. Whenever I order steak from a restaurant, I too often find that the steak is under seasoned, with an extraordinary lack of pepper. This steak certainly delivers when it comes to taste, but is surprisingly not too spicy. Feel free to use different cuts of steak such as tenderloin, ribeye or porterhouse.

Ingredients:

3 New York strip steaks about 1 1/2 inches thick
Kosher salt
3 tablespoons whole peppercorns
3 tablespoons unsalted butter
3 teaspoons olive oil
1/3 cup Cognac or Brandy, plus 1 teaspoon
1 cup heavy cream

Directions:

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the steaks, on both sides, into the pepper until it coats the surface. Set aside and let rest for another 30 minutes.

Note, you cannot make the pan sauce in a non-stick pan.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side 5 minutes for medium. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac or Brandy to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

Champs Potatoes

This classic Irish dish is simple and inexpensive, but best of all, DELICIOUS. The name Champ is believed to mean "to be stupid or boorish". A rather unfortunate name for such an incredible food. Disregard and dig in!

Ingredients:

• 3 pounds baking potatoes (Russet, Idaho, Yukon Gold)

• 2 whole green onions, sliced
• 1-1/2 cups of half and half or milk

• 4 tablespoons butter

• Kosher salt and freshly cracked black pepper, to taste

Instructions:

Scrub and remove most of the skin from potatoes. Dice potatoes into 2 inch chunks. Place potatoes in boiling salted water. While potatoes are cooking, bring the milk to a boil and add the sliced green onion. Cook over medium heat, stirring regularly, for about 5 minutes. Remove from heat and set aside to allow onion to infuse in the milk.

After about 15 minutes, check potatoes for doneness with a knife or fork. Strain potatoes and reduce heat to medium low. Add infused milk to potatoes, mash and beat until fluffy.

Add 3 tablespoons of the butter and cook and stir until completely warmed through, transfer to a hot serving dish with the remaining pat of butter melting in the center. Can also spoon into individual bowls and top each with a pat of butter.