To create the elusive restaurant taste, here are a few tips: use a heavy cast iron pan and intensely high heat at all times. Create the sauces in the same pan you cooked the meat to glean all the flavours and use fresh herbs, fresh pepper, and kosher or sea salt. Follow these tips and you?ll have main dish success!
Directions for: Trish Magwood's Steak Au Poivre
Ingredients
4 8 oz (250 g) New York strip loin steaks
2 Tbsp (40 mL) coarsely ground peppercorns
Kosher salt to taste
Grape seed oil
1 cup (250 mL) red wine (cabernet or pinot noir)
cup (50 mL) cubed cold butter
Directions
1. Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides. In a heavy bottomed saut pan add just enough oil to just coat the pan.
2. Heat oil over high until very hot, add the steaks, cooking until browned about 4 minutes per side for medium rare. Transfer the steaks to a warm plate and tent with foil. With a spoon, remove any fat from the skillet. Put the pan back on the burner and heat to medium-high. Deglaze with the wine and cook until it's reduced to 1/4 cup, about 7 min., scraping up the browned bits with a wooden spoon. Whisk in the butter one piece at a time, whisking until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
See more: French, Main, Party Favourites, Beef, Saute, Quick and Easy, Dinner, North American