I've been falling down on the job of getting up theme recipes for my Friday's--what can I say, things have be kinda crazy. In the final season of House, Wilson decides to go on some crazy road trip after the crazy chemo session that he endures as House's apartment. He buys as $75,000 sports car that he can't properly shift, changes his name to Kyle and persuades House (after not much encouragement....this is Greg House, after all) to break his parole and go one some nutty road trip to Chicago with him...along with way they find their way into a road side dive called "The New Olymous Diner" which proclaims to be the "Home Of The Big One." After House orders the "Burger and Fries" because it "looks awful," Wilson turns to the dumpy waitress and says...."I'll have the big one."
Waitress: You sure? It's $79.
Wilson: Unless I finish it in 1 hour, in which case, it's free.
House: It's on 80 ounce steak
Wilson: I'm hungry. And an iced tea too, please
Waitress Big One up!
I'm not advocating making a big one at home...that turns out to be a full 6 ounces more than any steak challenge found on Man vs. Food! I mean, it's a whole 6 pounds!! So...how about a steak recipe that might be more workable in the home?? Or...errrr...House? There are a ton of versions of flamed steaks, and probably even more versions of steak with peppercorns. The recipe below is adapted from the late great James Beard and most closely resembles a recipe found in The Steaklover's Cookbook by Frederick J. Simon (photo by the great Kiowa food photographer Lois Ellen Frank), with my own changes. The classic side dish is steamed asparagus, but green beans work. Potato in any form, but especially mashed or stuffed works, as does any kind of green. Simon recommends barely wilted spinach.
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| Classic Steak au Poive |
4 well marbled steaks, an all American cut would be as
aged NY Strip, but sirloin tip works. The ultimate is
is tenderloin steaks
Salt to taste
1 tbsp. each whole black, white, green and pink peppercorns (cracked, with a heavy skillet or in a spice grinder
1/2 light olive oil, 1/2 butter to cook steaks
Good brandy
Sauce:
1 tbsp. light olive oil
1 tbsp. butter
2 small shallots, minced
1/2 lb. sliced mushrooms (add more if you like them!)
1/2 cup good dark stock
1 tsp. good Worchestershire sauce (the imported kind)
1/2 cup good brandy
1 tbsp. chopped parsley
4 additional tbsp. cold butter, cubed
Watercress to garnish and side dish of choice
1. Salt the steaks and set aside to crush the peppercorns.
2. Press the peppercorns into each side of the steaks well and let sit 10 minutes to 1 hour.
3. Heat the oil into a heavy skillet (iron is best). When oil is hot (not smoking) add the butter, melt until foaming. Add steaks and cook 4 minutes per side for rare and 6 to 6 1/2 minutes per side for medium (adjust this based on how thick the steaks are). Pour in the brandy and light, BE CAREFUL! As soon as the brandy burns off, remove and let rest while you prepare the sauce.
4. For Sauce: Drain the steak cooking fat and add in fresh oil, heat as above and add fresh butter the same way. Immediately add the shallots, stir to coat and then add in the mushrooms. Cook for 3 minutes. Add the brandy, tip pan and ignite. Add the stock to stop the burning, turn heat up a bit and let liquid boil, add the Worchestershire, bring to boil. Turn heat down, add the parsley. Then, cube by cube, add the cold butter whisking all the time until the sauce is thick. Spoon over steaks, add sides and serve.
Variations:
Aside from the various side that can served with this, such as salad to grilled fruits, there are a number of different variations on this, the first of which being that you don't need to use any alcohol at all.
You can use only one type of peppercorn or add some exotics like Szhewan peppercorns, long peppercorns, pickled green peppercorns or even fresh ground "Jamaican pepper," which is allspice are used.
The alcohol can be varied, some really fancy recipes call for Cognac or even Armagnac. Bourbon is also popular here in the states. A really good red wine work too. If just using green or pink peppercorns (pink peppercorns are actually a fruit from a South American shrubs), then a really good Chardonnay works well.
The mushrooms can be left out. Or different types of wild mushrooms can be added in. Some people like to splurge on truffle powder or some other type of truffle product.
Different herbs can be used in place of, or along with, the parsley. The most common of which is chives.
If anyone is really interested in a real steak challenge clip, then we all know that Adam Richman is the guy to show one off...it's still 1/2 lb. less than Wilson's "Big One."
And if you speak French.....
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