Steak au Poivre with Grilled Asparagus

Ingredients

  • 2 filets or 1 strip, 1 – 1.5 inches thick
  • Kosher salt
  • 2 tablespoons whole peppercorns
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • 1/3 cup Cognac
  • 1 cup heavy cream
  • 1/2 bunch asparagus per person
  • Extra olive oil, salt, pepper for asparagus

Tools

  • Long matches or sticks
  • Suate pan to fit steaks
  • Trivet
  • 2 small bowls
  • Measuring cups (1/3 cup, cup, tablespoon and teaspoon)
  • Baking sheet
  • Whisk
  • Tongs
  • Cutting board for asparagus
  • Plate for raw steak
  • Mortar and pestle
  • Gas grill/stovetop, and oven

Directions

  1. Remove the steaks from the refrigerator for 30 minutes to 1 hour prior to cooking. Sprinkle all sides with salt.
  2. Crush peppercorns with a mortar and pestle. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
  3. Prep Cognac, cream, into portioned small bowls for ease of use. Place olive oil (1 teaspoon) and butter (1 tablespoon) into suate pan
  4. Wash asparagus and cut off coarse ends (typically 1-2 inches), coating in olive oil, pepper and salt. Set aside.
  5. Preheat oven to 150 degrees.
  6. Put saute pan over medium heat. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 3-4 minutes on each side.
  7. Take pan off heat and onto trivet. Place steaks on baking sheet and place in oven to rest. Set timer for 15-25 minutes.
  8. Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, 5 to 6 minutes.
  9. Reduce heat on sauce to low, to keep warm, stir occasionally.
  10. Turn on gas grill to high, wait until steaks have rested for at least ten minutes.
  11. Put asparagus on grill, turning 1/4 every minute, for 4-5 minutes.
  12. Turn off gas and oven.
  13. Place asparagus and steaks on plate, pour over sauce and serve.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.