The final step in chef David Burke's steak au poivre dinner is the sauce for the steaks, which he creates with a few easy steps. - First, he adds a minced shallot to the pan used to cook the steaks and sautees it on high heat for about 30 seconds. Then he adds a cup of red wine to the pan, and loosens a few bits of shallot from the surface of the pan using a spoon.
- Next, Burke adds a half-cup of beef stock to the shallot and wine mixture, which he reduces by half over high heat.
- Once the liquid has cooked down, Burke reduces the heat to medium and stirs in a tablespoon of Dijon mustard (figure A), followed by two tablespoons of creme fraiche (figure B).
- While the mixture continues to cook, Burke removes the steaks from the oven and places one on each plate (figure C).
- Next he adds a serving of the whipped potatoes (figure D) and creamed spinach (figure E) to the plates before returning his attention to the sauce.
- By this point, the sauce has reached a boil and is ready to be strained. To do this, Burke places a metal strainer over a glass bowl and pours the liquid through (figure F).
- Finally he spoons the strained sauce over each steak for the finishing touch on each plate (figure G).
RESOURCES :
Complete Meat Cookbook
Model: 0395904927
Author: Bruce Aidells
(1998)
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
The World Encyclopedia of Meat, Game and Poultry
Model: 0754806022
Author: Lucy Knox and Keith Richmond
(2000)
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
Strictly Steak
Model: 1580800483
Author: A. D. Livingston
(2000)
Burford Books
Short Hills, NJ 07078
Phone: 973-258-0960
Fax: 973-258-0113
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