RECIPE TITLE "Pink
Peppercorn Steaks with Beurre Rouge and Shoestring Potatoes Recipe"
Source: Beef for All Seasons,
Courtesy of: Cooking.com
Serves 4 ---
Pink peppercorns are aromatic, pungently flavorful, and unrelated
to other types of peppercorns. In fact, they are not derived from
the pepper plant at all. They are the dried berries of a type of
rose grown only in Madagascar. Like black peppercorns, pink peppercorns
accentuate the natural flavors of the beef, as does the beurre blanc.
If you wish, serve this bistro-style dish with a crisp green salad
and crusty French bread.
For Shoestring Potatoes:
2 or 3 Idaho potatoes, about 8 ounces each, peeled and
cut into 1/8 inch-thick to 1/4 inch-thick julienne (preferably
with a mandoline)
Peanut oil, for deep-frying
4 filet mignons, about 8 ounces each and 1 3/4 inches thick
6 tablespoons pink peppercorns, crushed
1 tablespoon olive oil
1/2 cup red wine
1/4 cup red wine vinegar
1 tablespoon minced shallots
1 tablespoon heavy cream
1/2 cup butter, cut into cubes
1/4 cup crushed pink peppercorns (remaining from steak rub)
4 sprigs of Italian flat-leaf parsley, for garnish
FOR SHOESTRING POTATOES: Soak the julienned potatoes in a bowl
of cold water for about 30 minutes. Heat the oil in a deep-fryer
or large saucepan to 375 degrees F. Rinse the potatoes thoroughly,
drain, and pat dry. Add the potatoes (in batches) to the hot oil
and fry for about 2 minutes or until golden brown. (Keep the temperature
of the oil constant during frying and between batches. If the oil
becomes too hot, the fries will brown too quickly and will not stay
crisp once removed from the fryer.) Remove with a slotted spoon,
drain on a paper towels, and season with salt. To keep warm, if
necessary, place in an oven set on low heat. Do not cover or the
fries will become soggy.
FOR STEAKS: Rub each steak with salt and about 1/2 tablespoon of
the crushed pink peppercorns. Heat the olive oil in a large skillet
and sear the steaks over medium-high heat until browned on both
sides (about 1 minute per side). Turn the heat down to medium and
continue to sauté the steaks fir about 3-1/2 minutes on each
side for medium-rare, 4-1/2 minutes for medium, or to the desired
FOR SAUCE: To prepare the sauce, combine the red wine, red wine
vinegar, and shallots in a saucepan and bring to a boil about medium-high
heat. Reduce to about 2 tablespoons (this will take 10 to 15 minutes)
and add the heavy cream. Turn the heat down to low and gradually
add the butter, stirring slowly until it is all incorporated. Be
careful not to let the mixture boil, or it will separate. Remove
from the heat and strain if desired. Season with salt and the remaining
1/4 cup of crushed pink peppercorns. Transfer to a double boiler
or thermos flask to keep warm if not using immediately.
TO SERVE: Arrange the steaks in the center of warm serving plates
and garnish with the parsley. If you wish, pour any steak juices
over the steaks. Ladle the sauce over the steaks and around the
plate. Top with a heaping portion of fries.
WINE RECOMMENDATION: A California Cabernet/Merlot blend or St.
Emilion from Bordeaux.
HELPFUL TIPS: Although heavy cream is not an ingredient in the
classic beurre blanc, chefs often use it to stabilize the sauce
and prevent it from breaking up. Still, even with the heavy cream,
this sauce will not hold for more than about 30 minutes. If you
do not plan to serve the sauce immediately, you may wish to omit
the heavy cream; otherwise, we strongly recommend it. The sauce
is usually strained before serving, but we prefer to leave in the
shallots and peppercorns for texture. The sauce reduction can be
made in advance and finished with the butter after the steaks are
Recipe reprinted by permission of Harper Collins. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 762 Fat: 48g Carbohydrates: 30g
Cholesterol: 203mg Sodium: 142mg Protein: 51g
Fiber: 6g % Cal. from Fat: 57% % Cal. from Carbs: 16%
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