Steak au Poivre with a Mushroom, Green Peppercorn, and Dijon Sauce and Pommes Frites with a Garlic Aioli Dipping Sauce and a Fresh Vegetable Relish Recipe

Embark on a culinary journey with this exquisite recipe for Steak au Poivre, a classic dish elevated by a rich Mushroom, Green Peppercorn, and Dijon Sauce. Imagine perfectly seared New York strip steaks, their surfaces beautifully crusted with coarse black pepper, creating a delightful contrast in texture and flavor. This masterpiece is complemented by a luscious sauce, where earthy mushrooms, piquant green peppercorns, and tangy Dijon mustard meld together in a symphony of taste.

Accompanying this elegant main course are golden and crispy Pommes Frites, the ideal vehicle for a creamy, pungent Garlic Aioli Dipping Sauce. And to complete this vibrant plate, a Fresh Vegetable Relish adds a refreshing burst of color and brightness, offering a counterpoint to the richness of the steak and sauce. This recipe promises a truly satisfying and memorable dining experience, bringing together a harmonious blend of flavors and textures in every bite.

Recipe Specifications:

Skill Level: This recipe is classified as Intermediate. This suggests that it requires a moderate level of cooking experience and familiarity with basic culinary techniques.
Total Time: The estimated total time required to prepare this dish from start to finish is 1 hour and 15 minutes.
Preparation Time: The time allocated for preparing the ingredients (chopping, slicing, measuring, etc.) is 40 minutes.
Cooking Time: The time allocated for actively cooking the various components of the dish is 35 minutes.
Yield: This recipe is designed to produce 2 servings.

Ingredients:

For the Steak au Poivre:

Two boneless New York cut shell steaks, each weighing between 12 and 16 ounces. These should be tenderized before cooking.
Two tablespoons of Dijon mustard.
Coarsely ground black pepper, enough to generously coat both sides of each steak.
Olive oil, used for sautéing the steaks.
Salt, added to taste to season the steaks.

For the Mushroom, Green Peppercorn, and Dijon Sauce:

Four tablespoons of whole, unsalted butter.
Two cloves of garlic, finely minced.
One-quarter cup of shallots, finely minced.
Eight ounces of white mushrooms, sliced.
One cup of beef stock.
One-quarter cup of whipping cream.
One tablespoon of Dijon mustard.
Two tablespoons of green peppercorns, which should be packed in brine.
Salt, for seasoning the sauce.

For the Pommes Frites:

Two to three large russet potatoes.
Vegetable oil, for deep frying the potatoes.
Salt and pepper, added to taste after frying.

For the Garlic Aioli Dipping Sauce:

One to two cloves of garlic, finely minced.
Two lemons, halved (for their juice).
Four to six egg yolks*.
Olive oil, used to create the emulsion.

For the Fresh Vegetable Relish:

One to two celery stalks, diced into small pieces.
Four Roma tomatoes, diced into small pieces.
One cucumber, diced into small pieces.
One red onion, diced into small pieces.
One to two carrots, diced into small pieces.
Crumbled Feta cheese, for topping.
Fresh dill, chopped, for garnish.

Directions:

Preparing the Steak au Poivre:

Tenderize the Steaks: Use a meat mallet to gently pound each boneless New York cut shell steak. The goal is to slightly reduce their thickness, promoting even cooking and tenderness.
Apply Mustard and Seasoning: Spread a thin, even layer of Dijon mustard onto both sides of each tenderized steak.
Season with Salt and Pepper: Generously sprinkle salt over both sides of the steaks. Then, cover both sides completely with coarsely ground black pepper. Ensure a good, even coating of pepper for the “au poivre” effect.
Initial Searing: Heat olive oil in a large, heavy skillet over medium-high heat until shimmering but not smoking. Carefully place the seasoned steaks into the hot skillet. Cook each side for approximately 3 to 4 minutes. At this stage, the steaks should be rare in the center.
Resting the Steaks: Remove the seared steaks from the skillet and set them aside on a plate or cutting board. Lightly cover them with aluminum foil or a clean kitchen towel to keep them warm while you prepare the sauce. Do not wash out the skillet; the residual fond (browned bits) will contribute flavor to the sauce.

Preparing the Mushroom, Green Peppercorn, and Dijon Sauce:

Sauté Aromatics: In a separate medium-sized sauté pan, melt the four tablespoons of whole, unsalted butter over medium-high heat. Add the finely minced garlic and shallots to the melted butter and sauté for approximately 1 minute, until fragrant and slightly softened.
Cook Mushrooms: Increase the heat to high. Add the sliced white mushrooms to the pan with the garlic and shallots. Cook for an additional 5 minutes, stirring occasionally, until the mushrooms have softened and released some of their moisture.
Add Liquids and Reduce: Pour in the one cup of beef stock, the one-quarter cup of whipping cream, and the one tablespoon of Dijon mustard. Bring the mixture to a simmer and reduce the heat slightly to maintain a gentle simmer. Continue to cook, stirring occasionally, until the sauce has reduced in volume by approximately half. This will thicken the sauce and concentrate the flavors. Season the sauce with salt to taste.

Finishing the Steak and Plating:

Reheat Skillet: Return the skillet in which the steaks were initially cooked to medium-high heat.
Final Cooking: Carefully place the rested steaks back into the hot skillet. Cook for an additional 2 minutes on each side. This will bring the steaks to a medium-rare doneness. Adjust cooking time for desired doneness.
Plate the Steaks: Spoon a generous amount of the prepared Mushroom, Green Peppercorn, and Dijon sauce onto dinner plates. Carefully transfer the cooked steaks onto the sauce-coated plates.
Serve with Sauce: Spoon more of the warm sauce directly on top of each plated steak.
Accompaniments: Serve the Steak au Poivre immediately with the prepared Pommes Frites, Garlic Aioli Dipping Sauce, and Fresh Vegetable Relish.

Preparing the Pommes Frites:

Prepare Potatoes: Thoroughly clean the outer surface of the two to three large russet potatoes. Using a vegetable peeler, remove the skin. Slice the peeled potatoes lengthwise into thick, uniform strips.
Heat Oil: Pour enough vegetable oil into a large pot or deep fryer to fully cover the potato slices. Heat the oil to the appropriate frying temperature (typically around 350-375°F or 175-190°C).
Fry Potatoes: Carefully and in batches, add the potato strips to the hot oil. Fry them until they are golden brown and crispy. Avoid overcrowding the pot, which can lower the oil temperature and result in soggy fries.
Drain and Season: Using a slotted spoon or spider, remove the fried potatoes from the hot oil and transfer them to a plate lined with paper towels to drain excess oil. Immediately sprinkle the hot Pommes Frites with salt and pepper to taste.
Serve: Serve the Pommes Frites hot, accompanied by the Garlic Aioli Dipping Sauce.

Preparing the Garlic Aioli Dipping Sauce:

Process Garlic: In a food processor, finely mince the one to two cloves of garlic.
Add Yolks and Lemon Juice: Add the four to six egg yolks to the food processor bowl. Squeeze the juice from the two halved lemons into the bowl.
Blend Initial Ingredients: Pulse or blend the ingredients together until they are fully combined and smooth.
Emulsify with Olive Oil: With the food processor running, slowly and steadily drizzle in the olive oil in a thin stream. Continue processing until the mixture thickens and emulsifies into a smooth, creamy aioli.

Preparing the Fresh Vegetable Relish:

Dice Vegetables: Dice all of the listed ingredients for the relish (celery stalks, Roma tomatoes, cucumber, red onion, carrots, and Feta cheese) into small, uniform pieces. Chop the fresh dill.
Combine Ingredients: Place all of the diced vegetables, crumbled Feta cheese, and chopped fresh dill into a medium-sized bowl.
Mix: Stir the ingredients together until they are fully combined and evenly distributed.