Steak au Poivre

A true French classic, Steak au Poivre is all about precision and restraint. In this recipe, Chef Ben Maxwell of @TheStrongCook brings together tender filet mignon, a deeply aromatic peppercorn sauce, and crisp potatoes for contrast. Freshly cracked pepper is at both the center of it all, delivering texture and depth. Part of our French Classics series, this dish is a reminder that simple ingredients, handled well, are more than enough.

1. Finely dice your shallot and finely chop your chives. Save your shallot scraps off to the side for later. 
2. Season your steaks generously with salt, using the finest setting on your Maestro salt grinder. Pre-heat a heavy-bottom pan over high heat. Add 1 tbsp of oil to the pan, and sear your steaks until nicely browned on all sides. 30-60 seconds per side. Turn the heat down to low, and add 2 tbsp butter, thyme, 2 garlic cloves, and your shallot scraps. Baste your steaks in the butter, turning them often, until your steaks reach an internal temperature of 42-45 degrees Celsius. Allow your steaks to rest 5-10 minutes before slicing. 
3. Remove most of the fat from your pan, leaving just 1 tbsp worth of melted butter in the pan. Add ~20 “cracks” each of both your black and wild peppercorns using your Maestro pepper mill on the coarsest setting. Sauté for 1 minute longer, until the pepper is fragrant. Add your shallots and 1 clove of grated garlic, and sauté until golden. Deglaze the pan with your brandy. Reduce until the brandy is a syrupy consistency. Add your cream and Dijon, and reduce until thickened. Add your beef Demi glace, and reduce until your sauce can coat the back of a spoon. Finish the sauce with your chopped chives right before serving. 

1. Peel 1 russet potato, and with the julienne attachment on a mandolin, thinly julienne your potatoes into a container of cold water. Change the water 3-5 times, until the water runs clear.
2. Pre-heat 500mL canola oil in a medium, heavy-bottom pot to 300 degrees Fahrenheit. Make sure the pot is no more than 1/4 full of oil (the oil will boil over VERY easily when you add the potatoes – so be careful, and leave ample room!)
3. Strain your potatoes and pat them dry with paper towel.
4. Fry your potatoes in small batches (3 batches per potato), stirring often, until potatoes are lightly golden.
5. Once fried, transfer the potatoes onto a paper towel to drain excess oil. Season with salt, using the finest setting on your Maestro salt mill.