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Name: Steak Au Poivre
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Dijon mustard; plus; 1 lb Baking white potatoes;; 1 Garlic clove; peeled; 1/4 c Heavy cream; Salt to taste; 1 tb Dijon mustard; 2 tb olive oil; 1 tb Finely-chopped fresh parsley; Oil; for frying; 1/2 c Shallots minced; 1/4 c Brandy; 1 c Black peppercorns; 4 Sirloin steaks - (10 to 12; 1 c Demi-glace

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INGREDIENTS

1/2 c Dijon mustard; plus
1 lb Baking white potatoes;
1 Garlic clove; peeled
1/4 c Heavy cream
Salt ; to taste
1 tb Dijon mustard
2 tb olive oil
1 tb Finely-chopped fresh parsley
Oil; for frying
1/2 c Shallots ; minced
1/4 c Brandy
1 c Black peppercorns
4 Sirloin steaks - (10 to 12
1 c Demi-glace

INSTRUCTIONS

Season the steaks with salt. In a coffee grinder, add the peppercorns and coarsely grind. With a small knife, spread a tablespoon of mustard on one side. Pack the peppercorns into the steak. Turn the steaks over and spread another tablespoon of mustard. Pack the peppercorns into the steak on the second side. In a large skillet, over medium heat, add the oil. When the oil is hot, add the steaks and sear for 4 to 5 minutes on each side. Remove the steaks from the pan. Using a mandoline, fitted with a waffle blade, cut the potatoes thinly, in a criss-cross motion, to form a waffle like chip. Fry until golden brown, about 4 to 5 minutes, stirring occasionally for overall browning. Remove and drain on paper towels. Season with salt. Set aside. Add the shallots and garlic to the pan. Saute for 15 seconds. Carefully add the brandy and flame. Add the demi-glace, cream and mustard. Mix well. Bring the liquid to a simmer and cook for 1 minute. Add the steaks back into the pan and continue to cook for 1 minute on each side. Remove the steaks and place in the center of each plate. Stir the parsley into the sauce and spoon on top of each steak. Serve each steak with a pile of the potatoes. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B75) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-08-1999 Recipe by: Emeril Lagasse

NOTES

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Steak Au Poivre

1/2 c Dijon mustard; plus
1 lb Baking white potatoes;
1 Garlic clove; peeled
1/4 c Heavy cream
 Salt to taste
1 tb Dijon mustard
2 tb olive oil
1 tb Finely-chopped fresh parsley
 Oil; for frying
1/2 c Shallots minced
1/4 c Brandy
1 c Black peppercorns
4 Sirloin steaks - (10 to 12
1 c Demi-glace

Season the steaks with salt. In a coffee grinder, add the peppercorns and  coarsely grind. With a small knife, spread a tablespoon of mustard on one  side. Pack the peppercorns into the steak. Turn the steaks over and spread  another tablespoon of mustard. Pack the peppercorns into the steak on the  second side. In a large skillet, over medium heat, add the oil. When the  oil is hot, add the steaks and sear for 4 to 5 minutes on each side. Remove  the steaks from the pan. Using a mandoline, fitted with a waffle blade, cut  the potatoes thinly, in a criss-cross motion, to form a waffle like chip.  Fry until golden brown, about 4 to 5 minutes, stirring occasionally for  overall browning. Remove and drain on paper towels. Season with salt. Set  aside. Add the shallots and garlic to the pan. Saute for 15 seconds.  Carefully add the brandy and flame. Add the demi-glace, cream and mustard.  Mix well. Bring the liquid to a simmer and cook for 1 minute. Add the  steaks back into the pan and continue to cook for 1 minute on each side.  Remove the steaks and place in the center of each plate. Stir the parsley  into the sauce and spoon on top of each steak. Serve each steak with a pile  of the potatoes. This recipe yields 4 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1B75)    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    02-08-1999    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (210g)
Recipe Makes: 4 servings

Calories: 163
Calories from Fat: 50 (31%)

Amt Per Serving		% DV

	Total Fat 5.6g	7 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.7g
Cholesterol 10.2mg		3 %
Sodium 105.2mg		4 %
Potassium 481.6mg		13 %
Total Carbohydrate 25.7g		8 %
	Dietary Fiber 7g	28 %
	Sugars, other 18.8g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 163

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