Babish Culinary Universe
Babish Makes You Steak and Eggs Au Poivre | Cook-Along
This episode is sponsored by Danish Creamery. Learn more at http://danishcreamery.com
On this episode of Cook-Along with Babish, we're making steak and eggs au poivre!
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Ultimate Steak & Eggs Recipe
Serves 2
Steak and Eggs au Poivre
Ingredients
2 beef tenderloin steaks
1 tablespoon kosher salt
4-6 tablespoons mixed whole peppercorns
1 tablespoon vegetable oil
1 tablespoon butter
1 small shallot, minced
1/4 cup brandy
2 cups beef stock or 1 cup beef demi glace
1/4-1/3 cup heavy cream
Method
Generously coat the beef tenderloins on all sides with kosher salt, allow to stand at room temperature for 45 minutes-2 hours.
Preheat oven to 325F.
Crack peppercorns in a mortar and pestle until all the berries are at least halved - shake in a fine mesh sieve to filter out the fine grinds. Pack the top and bottom of each steak with coarse peppercorns.
In a medium nonstick pan, heat vegetable oil until almost smoking. Press steaks into oil and cook for 1-3 minutes per side, until the peppercorns are deeply toasted but not burnt. Transfer to a wire rack set in a rimmed baking sheet and finish in the 325F oven to desired doneness. Wrap in aluminum foil and allow to rest at least 5 minutes before serving.
Meanwhile, make the sauce: melt butter in a medium stainless sauté pan over medium heat, until foaming subsides. Add shallot and sauté, tossing frequently for 1-3 minutes, until translucent. Add 2-3 tablespoons of peppercorns and toast for 30 seconds. Remove pan from the heat, add brandy, and flame if desired. Return the pan to the burner, add beef stock and simmer until reduced by 75% (if using demi glace, reduce by 50%). Add cream and simmer until smooth and thick.
In a medium nonstick pan, melt butter until foaming subsides. Fry eggs sunny-side up in one side of the pan so they form a half-circle.
Carve the steak and serve with the eggs, drizzle with peppercorn sauce.
Pommes Darphin
Ingredients
2 russet potatoes, peeled
1 quart water
1 teaspoon kosher salt
3 tablespoons potato flour
1 large egg, beaten with a pinch of salt until smooth
4 tablespoons butter, melted, divided
Method
Preheat oven to 400F / 375F convection.
Julienne the potatoes into strands the size of ramen. Plunge immediately into a bowl of water until ready to cook.
Drain and thoroughly dry the potatoes on clean kitchen towels. In a large bowl, combine potatoes, 2 tablespoons butter, potato flour, beaten egg, hot paprika, garlic powder, onion powder, and salt. Toss to combine until the potatoes are evenly coated in a pasty pink mixture, adjust as necessary if too thin or thick.
Heat remaining 2 tablespoons butter in a medium nonstick skillet until foaming. Press down potato mixture into a thin, uniform layer (using another pan if necessary) and cook over medium heat, swirling and rotating frequently for 5 minutes, until the edges turn deep golden brown. Flip using a plate (or a wing and a prayer), transfer pan to the oven, and bake for 10 minutes. Slide potato pancake out onto a wire rack set in a rimmed baking sheet, reduce oven temp to 325F, and bake for anywhere from 5-20 minutes, taking care not to burn, until ready to serve.
Charred Scallion Gremolata
Ingredients
6 scallions, roots removed
1/2 cup chopped fresh parsley
1 clove garlic, roughly chopped
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Hold the lighter-green parts of the scallions directly over an open flame on your stove, one or two at a time, until lightly charred. Roughly chop, and in the bowl of a food processor, combine the scallions with the remaining ingredients. Pulse until a roughly-chopped sauce forms, and adjust for seasoning as necessary.
To Assemble: spread gremolata on potato pancake, top with steak and eggs, and drizzle with peppercorn sauce.
