Steak Au Poivre With à La Minute Potatoes

Steak Au Poivre With à La Minute Potatoes
"The Taste" celebrity judge and pop-up sensation Ludo Lefebvre teams up with Jon Shook and Vinny Dotolo (the duo behind Animal and Son of a Gun restaurants) in his latest venture, Trois Mec. "Everything is à la minute," says Lefebvre of the soon-to-be opened restaurant, where everything from sauces to sides will be cooked to order. "It's refined, somewhere between fine food and casual." Fittingly, the classic French dish steak au poivre, or pepper steak, typifies the Trois Mec style: a superior cut of meat, cooked as you like and matched with a rich pan sauce and fluffy potatoes — prepared à la minute, of course.

Makes: 1 to 2 servings

2 tablespoons grapeseed oil
14 ounces (1-inch thick) rib eye steak (preferably wagyu)
Kosher salt
4 fingerling potatoes
1/3 cup cognac
1/2 cup veal stock
1/4 cup butter, divided
1 1/2 tablespoons black peppercorns
1/4 cup crème fraîche
Steak Au Poivre With à La Minute PotatoesDirections:

Heat oil in a frying pan over medium-high. Sprinkle salt on all sides of the steak and add to pan. Keep it moving — pick up the steak, put it down — and keep oil under the meat. Cook 5 minutes on each side. You want the steak to feel soft to the touch, not too firm. Place on a plate, tent with foil, and let the meat rest to become tender.

Steak Au Poivre With à La Minute Potatoes

While the steak is cooking, boil potatoes in salted water for 10 minutes, or until tender. Drain and set aside.

Make sauce. Pour off excess oil and fat from pan but do not wipe or scrape clean. Pour in cognac and carefully ignite alcohol fumes at the edge of the pan with a long matchstick or barbecue lighter.

Steak Au Poivre With à La Minute Potatoes

Gently shake pan until flames die off.

Return pan to stove over medium-high heat and deglaze for about 1 minute, scraping bottom of pan to loosen bits stuck to bottom. Reduce heat to medium and add veal stock and 2 tablespoons butter. Grind peppercorns and add to sauce. Whisk in crème fraîche, stirring constantly, and cook about 4 minutes, or until sauce is thick enough to coat the back of a spoon. Set aside.

Steak Au Poivre With à La Minute Potatoes

Melt remaining 2 tablespoons butter in a small saucepan over low heat until completely melted but still golden (i.e., no coloration). Peel cooked potatoes and run through a potato ricer.

Slice the steak and arrange on one or two plates. Pour the sauce over. Place potatoes on the side and drizzle with melted butter.