Steak au Poivre with Mushroom and Potato Purée

Another great recipe from the Wall Street Journal by chef Dave Beran. This produces perfectly rested steak and the creamiest mashed potato that ever existed. Enjoy of an evening with a great glass of red wine. This only takes about 30 minutes but tastes like you spent all day slaving over the stove. (Serves 4)

Ingredients:

• 4 (8-ounce) beef tenderloins
• Kosher salt and crushed black peppercorns
• 4 medium Yukon gold potatoes, peeled and sliced into ½-inch coins
• 8 tablespoons butter, cut in pieces, plus 3 tablespoons
• 1½ cups heavy cream
• 2 cups milk
• 3 tablespoons grapeseed oil
• 3 sprigs thyme
• 2 cloves garlic, peeled
• 1 shallot, thinly sliced
• 6 button mushrooms, sliced
• 2 tablespoons Cognac
• ½ cup crème fraîche

Process:

• Generously salt steaks and press at least 3 tablespoons crushed peppercorns all over surface. In a medium pot over medium-high heat, combine potatoes, cream and enough milk to cover. Simmer until potatoes are tender, about 20 minutes. Drain potatoes, reserving cooking liquid.
• Use an electric beater to whip potatoes with ½ cup cooking liquid until smooth, 30 seconds. Whip in 8 tablespoons butter until airy, 1-2 minutes. If dense, whip in more liquid. Season with salt.
• Heat oil in a large sauté pan over medium-high heat. Lay in meat and sear until both sides brown, about 6 minutes total. Remove meat from pan and let rest 5 minutes. Set pan over medium heat. Once hot, return steaks and finish cooking, flipping often, until medium-rare, 3-5 minutes. Let rest 10 minutes.
• Pour fat out of pan but don’t wipe it clean. Set over medium heat and add remaining butter, thyme, garlic, shallots and a large pinch of crushed peppercorns. Sauté until shallots soften, 3 minutes. Add mushrooms and sauté until lightly caramelized, about 3 minutes. Increase heat to medium-high and add Cognac. Simmer to cook off alcohol, 1-2 minutes. Discard herbs and garlic. Season with salt. Off heat, stir in crème fraîche.
• Distribute potatoes among four plates. Top with tenderloins and spoon on sauce.
• Enjoy and thank me later!