Monday, April 23, 2007

the french do it

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
-J.R.R. Tolkein

There is nothing complicated about this meat and potatoes French feast. It is good and satisfying food, and it is boldly flavorful. I can think of nothing nicer than impressing your guests with this devilishly simple and good meal. Enjoy...

Steak au Poivre
Serves: 6

You'll need:
  • 6 - 6 oz. filets mignon

For the sauce:
  • 2 C. beef stock
  • 1 cube chicken boullion
  • 1/2 C. heavy cream
  • 4 T. butter, cut into 1 T. pats
  • 3-4 T. cracked black peppercorns
  • 1 C. red wine, or 1/4 C. sherry

For the sauce:
1) Melt 1 T (1 pat) of butter over medium-high heat, until it foams.

2) Add the peppercorns, and stir.

3) Add 2 C. beef stock + 1 cube chicken boullion.

4) Boil until the liquids reduce some (about 8 or 9 minute).

5) At the same time, add 1/4 C. cream and 1/2 C. wine (this allows the cream to cook down some).

6) Allow the sauce to boil and reduce further.

8) Place the filets on a broil pan, with your broiler on high broil, for 3-4 minutes per side if you like medium-rare steaks.

9) Taste sauce, add additional wine or cream to your liking.

9) When the steaks are done to your liking, serve them with 1-2 T. au poivre sauce. It's potent stuff, so a little goes a long way, but is a simple and fantastic complement to a nice cut of red meat.

French Potato Salad
Serves: 6

You'll need:
  • 2 lbs. red potatoes (I like the waxy, small ones)
  • 3-4 cloves garlic
  • 2 T. Dijon mustard
  • 1/2 Red Onion, chopped
  • 1/4 C. Olive Oil
  • 2 T. Balsamic Vinegar
  • 1 T. White wine or champagne vinegar
  • 2 T. Parsley
  • 2 T. salt
  • 1 T. black pepper

1) Boil the potatoes until edible but not mushy, let cool, and chop into 1 inch pieces.

2) Skewer the peeled garlic cloves and poach them whole in the boiling potato water. (4-5 mins).

3) Chop the onion and the parsley finely.

4) Remove the garlic, and when it cools, press it through a garlic press...then add:

5) Mix the onion, parsley, vinegars, oil, mustard, salt, and pepper.

6) Lightly toss the potatoes with the onions, parsley, oil mixture.

7) Refrigerate for up to overnight, allow it to come to room temperature before serving.

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