Let's Make: Steak and Eggs au Poivre | Cook-Along with Babish

By Binging with Babish · 45 min

Ingredients

Instructions

1. Coat the beef tenderloin steaks all over with 1 tablespoon kosher salt and let them stand at room temperature for 45 minutes to 2 hours.
2. Preheat the oven to 325°F.
3. Crush 4-6 tablespoons of mixed peppercorns in a mortar until at least half of each is cracked, then sift out the fine powder. Press the coarse peppercorns onto the top and bottom of each steak.
4. Heat 1 tablespoon vegetable oil in a nonstick pan until almost smoking. Press the steaks into the oil and sear for 1-3 minutes per side, until the peppercorns are deeply toasted but not burnt. Move them to a wire rack on a rimmed baking sheet and finish in the oven until done to your liking. Wrap in foil and rest for at least 5 minutes.
5. For the sauce, melt 1 tablespoon butter in a stainless pan over medium heat until the foaming stops. Add the minced shallot and cook, stirring often, for 1-3 minutes until translucent. Add 2-3 tablespoons of peppercorns and toast for 30 seconds. Take the pan off the heat, add 1/4 cup brandy and flame if you like. Return to the heat, add 2 cups beef stock (or 1 cup demi-glace) and simmer until redu
6. Melt 1 tablespoon butter in a nonstick pan until foaming stops, then fry eggs sunny-side up on one side so they form a half-circle.
7. Slice the steak and serve with the eggs, drizzled with the peppercorn sauce.
8. For the potato pancake, preheat the oven to 400°F (375°F convection). Cut the peeled potatoes into thin strands the size of ramen and put them straight into a bowl of water until needed.
9. Drain the potatoes and dry them thoroughly on clean towels. In a large bowl, toss them with 2 tablespoons melted butter, 3 tablespoons potato flour, the beaten egg, and the seasonings (hot paprika, garlic powder, onion powder, and 1 teaspoon kosher salt) until evenly coated.
10. Heat the remaining 2 tablespoons melted butter in a medium nonstick skillet until foaming. Press the potatoes into a thin, even layer and cook over medium heat, swirling frequently, for 5 minutes until the edges are deep golden. Flip it onto a plate, slide back into the pan, transfer to the oven and bake 10 minutes. Move it to a wire rack on a baking sheet, lower the oven to 325°F and bake 5-20 mi
11. For the gremolata, hold the light green parts of 6 scallions (roots removed) over an open flame until lightly charred. Chop roughly and pulse in a food processor with 1/2 cup chopped parsley, 1 garlic clove, 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1 teaspoon kosher salt and 1 teaspoon black pepper until a roughly chopped sauce forms. Adjust seasoning.
12. To serve, spread the gremolata on the potato pancake, top with the steak and eggs, and drizzle with peppercorn sauce.

Summarized from Binging with Babish's video. Watch it for the details.

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