Steak Au Poivre with Broccoli Rabe and Lemon Dressing Recipe

Ingredients for the Strip Steak

• 1 Strip Steak (6-8 ounces)
• 2 Ounces Crushed Peppercorns
• 2 Ounces Brandy
• 1 Ounce Heavy Cream
• 1/2 Cup Brown Veal Stock (available at Whole Foods Market or Central Market)
• 1 Teaspoon Dijon Mustard
• 1 Ounce Canola Oil
• 1 Teaspoon Fresh Thyme (optional)
• Salt and Black Pepper to Taste

Ingredients for the Broccoli Rabe with Lemon Dressing

• 1/2 lb Broccoli Rabe (Rapini)
• 1 Clove Garlic, Minced
• 2 Ounces Onion, Minced
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Canola Oil
• 1 Tablespoon White Wine (a good Pinot works well)
• Salt and Pepper to Taste

Instructions

Preparing the Strip Steak

1. Trim and Season: Trim any excess fat from the strip steak, leaving some for flavor. Rub the steak with canola oil, then season generously with salt and crushed peppercorns, pressing them into the meat.
2. Sear the Steak: Heat a pan over high heat and add the remaining canola oil. Sear the steak for 3-5 minutes on each side until a crust forms.
3. Warm in Oven: Transfer the steak to an oven set to the lowest temperature to keep it warm without further cooking.

Making the Sauce

1. Deglaze the Pan: After removing the steak, deglaze the pan with brandy, scraping up the browned bits (fond) from the bottom.
2. Add Ingredients: Stir in the veal stock, Dijon mustard, thyme, and heavy cream. Simmer until the sauce thickens slightly.
3. Season and Strain: Taste and adjust seasoning with salt and pepper. Strain the sauce to remove any solids.

Preparing the Broccoli Rabe

1. Sauté Ingredients: Heat a pan over medium heat and add canola oil. Sauté the garlic and onion until fragrant.
2. Cook Broccoli Rabe: Add the broccoli rabe and white wine, cooking until the greens are tender.
3. Finish with Lemon: Remove from heat and toss with lemon juice. Season with salt and pepper to taste.

Plating the Dish

1. Rest and Slice Steak: Remove the steak from the oven and let it rest for a few minutes. Slice the steak against the grain.
2. Plate the Broccoli Rabe: Arrange the broccoli rabe on the plate and drizzle with lemon dressing.
3. Add Steak and Sauce: Place the sliced steak on the plate and pour the demi-glace sauce over the top.

Interesting Facts and Stats

• Beef Consumption: The average American consumes about 57.2 pounds of beef per year (source: USDA).
• Broccoli Rabe Nutrition: Broccoli rabe is rich in vitamins A, C, and K, and contains significant amounts of calcium, iron, and potassium (source: USDA).
• Peppercorns: Black pepper is the most traded spice in the world, accounting for 20% of all spice imports (source: FAO).

Conclusion

This steak au poivre with broccoli rabe and lemon dressing is a delightful dish that combines robust flavors and tender textures. Perfect for a special dinner, it showcases the art of pan-searing and the elegance of a well-balanced side. Enjoy this culinary masterpiece with a glass of your favorite wine and savor every bite.

For more detailed recipes and cooking tips, visit Bon Appétit and Epicurious.

Chef Shelley Pogue, a Cum Laude graduate of Le Cordon Bleu and Executive Research and Development Chef for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.

Article Source: EzineArticles