Ageists, step to the side - who says that an old banana can't be the sweetest thing you've ever put in your mouth? With a luxe combination of bananas, butter, brown sugar and booze, this recipe proves the naysayers wrong. Dead wrong.
Steak au Poivre
A Dirty Girl’s Valentine Dinner Planning Guide: The Main Event
Evvvvvvvveeeeeeeeeeeee! I am clawing at the walls here. I need a thick piece of meat now and I want it to fill me up some kinda bad. No time for long, drawn out romance in the kitchen. I want it fast and hot and right.the.fuck.now. What’s a dirty girl to do?
Sounds to me like you know exactly what you need to do. Just make sure you leave it nice and pink.
Sort of, but today is different. It’s for Valentine’s Day, so I want something that is as spicy as my mood, romantically creamy, and laden with booze to keep me loose. I don’t want to settle tonight – I want something top shelf. Maybe since it’s all about romance, I’ll hit up the French for a little action with some Steak au Poivre?
I don’t really care where the beef comes from – add cognac and I’m open like a whore in Vegas.
Steak au Poivre
2 New York Strip steaks (or shell steaks) about 1 and a 1/2 in. thick
1/2 tbs. of crushed black peppercorns
1/2 tbs. of kosher salt
2 tbs. of butter
2 tbs. of vegetable oil
4 tbs. of cognac
6 tbs. of cream
1 tsp. of white pepper
1 tsp. of green peppercorns (in brine)
Bring the steaks to room temperature and then coat well with the salt and pepper. Heat a large skillet to very hot and add the butter and oil. Sear the steaks on both sides until charred nicely – you’ll want to let them sit undisturbed for at least three minutes on each side, if not a little longer. Remove the steaks to a cookie sheet and place in a 350° oven to finish off – another 3-4 minutes for medium rare. Take the steaks out and let rest while you make your sauce.
Drain off all of the oil in the skillet and place back on high heat. Carefully pour in the cognac and allow the alcohol to cook off. Once the cognac reduces by half, add the cream, white pepper and green peppercorns. Allow the cream to thicken a bit and then turn off the heat. Slice your steaks against the grain and pour the sauce over the top. Eat…with your fingers, perhaps?