Steak au Poivre with Herbed Frites: Lessons Learned

Kirk had a semi-early roller hockey game this evening, so I started the prep. for our last assignment, Steak au Poivre with Herbed Frites.

Unfortunately, I forgot to consult with him before he left about whether he had wanted to sous vide the NY strips vs. searing/baking them like the recipe mentioned. Of course, the decision was "yes", so in hindsight, we should have popped those into the water bath while he was gone to save ourselves the 90-minute wait. Nevertheless, everything turned out great, and we enjoyed a late, post-game dinner, paired with the Chilean wine we had used for the sauce - Montes Alpha's Series Cabernet Sauvignon 2007.



Herbed Frites
Like others, we opted for the oven fries, as we don't have a deep fryer and are ever-wary of our finicky, fire alarm. I was able to prep. the majority of this while Kirk was away, so by the time he was back, we just popped them in the oven while waiting for the steaks to sous vide.

• Minus Mandolin. Like John mentioned, a mandolin would have been super helpful for the prep. here - although it was just two potatoes, it seems like it would have been a lot faster and more uniform if we had one - registry item?
  

• Over-Oiled. I was super liberal with the olive oil, as I didn't want anything to stick to the pan or be burnt. We ended up taking a hybrid of everyone's suggestions and pre-heated the oven to 400°F, tossed the potatoes on a heavily oiled baking rack for 20 minutes, then broiled them on high for five. They were definitely cooked, but still didn't look completely crisp, so we flipped them over, then broiled them for another five to finish. Next time, I'd definitely use less oil, as they still had a glossy sheen when they came out of the oven.
  

• Herb Abundance. I decided to just throw it all in there. We had chervil, thyme, parsley, rosemary, and chives from previous recipe preparations, so I figured we could just pick out what we didn't like. Kirk wasn't too fond of the chives, and in hindsight that was probably a bad choice. I think the rosemary was a decent addition, and I liked the parsley in there for the contrast and leafy look. If we hadn't already bought all of the herbs over the weekend, I probably would have enjoyed the sage leaf variation that John & Lee went with the most.

Steak au Poivre
As you know, we went sous vide for the steak preparation. There's been some discussion on here about portion size, so I thought I'd share what we ended up buying. We found our NY strips at Costco, and bought them in a pack of three steaks weighing 2.22 lbs. total. We cooked two of these, lightly coated in pepper and salt, in a vacuum-sealed bag at 128°F for 90 minutes.

At some point, we had been contemplating whether or not we should have added the Dijon mustard to the steaks in the bag, but after a brief discussion with John & Lee, we decided to play it safe and coat them afterwards in case the entire steak ended up inundated with the flavor of mustard.

The other thing to note is that we cheaped out on green peppercorns, as we would have only needed 1/2 a tbsp., so we substituted with black instead, which we have plenty of. Additionally, I used our coffee grinder to grind up the peppercorn coating, which is apparently a faux paus in Alton Brown's book, as k explained to me later.



Kirk can elaborate on the searing part in a separate post - one note here is that instead of using olive oil as recommended in the recipe, we used refined sunflower oil, with has a higher smoke point than EVOO, so as not to set off our alarm.

While he was tending to the meat, I prepared the cabernet sauvignon/cream/shallot sauce. Like everyone else, in the interest of time, we purchased some pre-packaged demi-glace at Whole Foods. I didn't read the ingredients all that carefully prior to going to the store, so we didn't actually get a veal demi-glace. Instead, we bought a packet of Savory Choice beef demi-glace, which I think worked equally well (at $3.99 for 1/2 a cup). Another note is that I had read Andrew/Yurah's post beforehand and made sure to halve the pepper and salt portions, as I'm overly sensitive to salty foods. Even at half portions, I still found it just a bit salty for my taste, though that could have been due to the use of beef vs. veal?



All in all, a delicious recipe and a quick/easy preparation (save for the 90-minute wait time due to our sous vide variation). We couldn't resist using the sous vide machine again for this, as we have gotten consistently good results every time, but we'll try the recipe to the tee at some point for comparison's sake.

...and onto Dessert, Round II!