SICHUAN STEAK AU POIVRE WITH SCALLION MASHED POTATOES

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Sichuan Steak au Poivre with Scallion Mashed Potatoes image

Get Sichuan Steak au Poivre with Scallion Mashed Potatoes Recipe from Food Network

Provided by @MakeItYours

Number Of Ingredients 20

1 1/2 pounds Yukon gold potatoes, about 5 potatoes
2 large cloves garlic
Salt
1 cup half-n-half or whole milk
3 tablespoons butter
1 bunch scallions, 5 to 6
White pepper
About 2 teaspoons Sichuan peppercorns
1 tablespoon black peppercorns
4 steaks (6 to 7 ounces) beef tenderloin filet, each about 1 1/4 inches thick
Kosher salt
2 shallots
1 inch ginger root
2 cloves garlic
EVOO
3 tablespoons butter
About 1/4 cup Shaoxing Chinese sherry or 2 tablespoons cognac or brandy
1 cup beef bone broth or stock
1/4 to 1/3 cup creme fraiche
Upland cress or watercress, to serve

Steps:

  • Gather your ingredients.
  • For the potatoes: Quarter the potatoes. Place potatoes and garlic, crushed away from skins, in a pot. Cover with cold water, cover and bring to a boil. When they boil, remove the lid, salt the water and cook to tender, about 15 minutes. Drain and rice into pot using a food mill or ricer.
  • Meanwhile, warm half-n-half or milk and butter in a small pot over medium-low heat. Finely chop the scallions, whites and greens.
  • For the steaks: Coarsely grind the peppercorns in mortar with pestle. Pat steaks dry, season with kosher salt and rub with peppercorn mixture. Let stand 10 minutes.
  • Heat a large cast-iron skillet over medium-high heat.
  • Peel and finely chop the shallots. Peel ginger with tip of a teaspoon and have a fine grater on hand. Crush the garlic and discard skins and root.
  • To skillet add EVOO, 1 turn of the pan, and melt in 1 tablespoon butter. Add steaks and cook 2 to 3 minutes to brown. Flip and cook 2 minutes more. Remove to platter. Add 2 tablespoons butter and when it foams add the shallots, garlic and grate in the ginger. Stir a minute or 2, then add sherry or cognac or brandy, stir, and add bone broth. Reduce by half, 2 to 3 minutes. Finish with creme fraiche to taste. Add beef back to pan and turn to warm in the sauce.
  • Add hot milk and scallions to potatoes and season with salt and white pepper to taste.
  • Place steaks on plates, top with sauce and cress and scallion potatoes alongside.

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