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STEAK AU POIVRE INSPIRED BY ARCHER

Name: Steak au Poivre inspired by Archer
Cook time: 6000 s
Total time: 6000 s
Yield: 4 servings
Ingredients: Black Peppercorns, crushed; 2 Filet Mignons; Kosher Salt; 1 pound Baby Carrots; 2 sticks Butter; 2 tbsp Butter; 1/2 cup Bourbon; 1/4 cup Orange Juice; 2 1/2 tbsp Brown Sugar; Thyme; Black Pepper; 1 pound Peas; 1 Shallot; 2 tbsp Mint, chopped; 1 Zest of Lemon; Vegetable Oil; 1/3 cup Cognac; 1 cup Beef Stock; 1/2 cup Heavy Cream

cook:

1 h 40 min

Picture for Steak au Poivre inspired by Archer

5,544,242 views This week, we're headed back to the Archer archives in search of a tasty dish to recreate, and I could find none better than steak au poivre - even if it was served sans 'poivre'. We won't make that mistake in the BwB kitchen, as we recreate this French classic with some modernized veggie sides.

4 servings

original

metric

INGREDIENTS

Black Peppercorns, crushed

2 Filet Mignons

Kosher Salt

1 pound Baby Carrots

2 sticks Butter

2 tbsp Butter

½ cup Bourbon

¼ cup Orange Juice

2 ½ tbsp Brown Sugar

Thyme

Black Pepper

1 pound Peas

1 Shallot

2 tbsp Mint, chopped

1 Zest of Lemon

Vegetable Oil

⅓ cup Cognac

1 cup Beef Stock

½ cup Heavy Cream

TOOLS

Babish Colander

Babish Saute Pan

Babish Tiny Whisk Set

Babish Frying Pan

Babish "Clef" Knife

Babish Dutch Oven

Babish Everyday Pan

Babish Cutting Board

Babish Measusring Cups and Spoons set

Babish Cast Iron Skillet

DIRECTIONS

Start by crushing your black peppercorns and then straining them through a fine mesh sieve. Pour what’s in the sieve into a bowl and set aside.

Black Peppercorns, crushed

Season both sides of your filet mignons heavily with salt and then let them sit at room temperature for 30 minutes up to an hour.

2 Filet Mignons

Kosher Salt

In a deep saute pan melt butter. Once it’s bubbly, add your carrots. Slow cook them in the butter for 10-15 minutes, stirring constantly. Add bourbon and once the alcohol has cooked out add orange juice along with brown sugar. Cook until a syrupy glaze has formed. Season with some freshly chopped thyme along with salt and pepper.

1 pound Baby Carrots

½ cup Bourbon

¼ cup Orange Juice

2 ½ tbsp Brown Sugar

Thyme

Black Pepper

Kosher Salt

1 stick Butter

Par-boil the peas for about 2 minutes and then immediately put them in an ice bath (unless they are frozen peas, in which case you can skip that step). Strain the peas. Melt butter in a pan and then add chopped shallot. Saute for 2 minutes and then add peas. When peas are tender add chopped mint, and the lemon zest. Season with salt and pepper. Mix to combine.

1 pound Peas

½ sticks Butter

1 Shallot

2 tbsp Mint, chopped

1 Zest of Lemon

Kosher Salt

Black Pepper

Pat the steaks dry and then add them to a hot skillet with vegetable oil. Pan sear the steaks for about 4 minutes per side over a medium high heat. Add butter and baste the steaks until they reach your desired internal temperature. Set aside and let rest for 10 minutes.

Vegetable Oil

½ sticks Butter

Wipe out the pan and then add your crushed peppercorns. Toast for about 20-30 seconds. Remove from heat and add cognac. Once the alcohol has cooked out, add beef stock (before using, boil down beef stock from double to half of the called amount of beef stock) along with heavy cream. Whisk to combine. Keep stirring and simmering until it thickens up and then add butter. Mix to combine.

Black Peppercorns, crushed

½ cup Cognac

½ cup Beef Stock

½ cup Heavy Cream

2 tbsp Butter

Add steak, peas, and carrots to a plate. Top steak with sauce, serve and enjoy!

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