Bowling, Thanksgiving,

I have to do some boasting. When we went bowling today, I checked out the team status which was 6th. Bit better than last week. Something sent me back later to check on various other statistics. For the first time in my life (well as far as I remember) I have the highest female average, the highest single and the second highest triple. Matt had the highest single score. Normally I never look for my name in such stats so I don't really know why I did today. I bowled pretty well today except for my second game which was not good. I wonder how long I can keep these high scores.

As our Saturday night special cum Thanksgiving meal, I have decided to do Steak au Poivre and having posted the Parmesan roast potatoes yesterday, I bought some potatoes to roast today. Probably do baby bok choy too.

This is a very traditional recipe, however, these days it is often made with the addition of cream to the pan at the end rather than butter.

Steak au Poivre

2 thick-cut well-marbled fillet steaks, about 1 pound total weight, and 1 1/2 inches thick
2 Tbs mixed whole peppercorns, including black, white, green, Szechuan and Jamaican (whole allspice)
1 tsp Salt
1 Tbs vegetable oil
butter

Pan sauce
2 Tbs minced shallots
2 Tbs cognac (or bourbon or red wine)
½ cup flavorful dark stock
1 Tbs unsalted butter, at room temperature
Garnish
Chopped parsley
Watercress

1. Crush the peppercorns using the bottom of a heavy skillet.

2. Sprinkle salt to taste on the top and bottom of the steaks; then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.

3. Heat the oil and the butter in a heavy sauté or frying pan over high heat. When the pan is quite hot, lay the peppered steaks in. Fry for about 1 1/2 to 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare. Cook to desired doneness and remove to a warm platter.

4. Making the pan sauce

5. Add the shallots to the pan and sauté briefly, stirring with a spoon to scrape up the drippings. Lean away from the stove (averting your face) and pour the cognac into the pan; tilt the edge of the pan slightly, over the burner flame, to ignite the alcohol. The cognac will flame for a few seconds as the alcohol burns off; cook for a few moments more and then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust seasoning. Finally, add the soft butter, swirling the pan until it melts and incorporates with the juices.

6. When blended, pour the sauce over the steaks. Sprinkle liberally with chopped parsley and garnish each plate with sprigs of parsley or watercress.

Servings: 2

Author: Julia Child and Jacques Pépin
Source: Leite's Culinaria

Have a great day