Steak au Poivre, Gruyère Noodles and Asparagus Spears
This steak au poivre recipe is a classic steak dish that combines the succulence of perfectly seared pepper steak with the rich and peppery notes of a classic French pepper cream sauce.
Servings: 2
Ingredients
- 2-3 tbls shallots
- 1 bunch asparagus spears
- 2 oz Gruyère cheese
- 1 lb beef tenderloin
- 4-6 slices bacon
- 1 1/4 tsp kosher salt
- 1 tsp salt
- 1 tbls coarse ground black pepper
- 4 oz thin spaghetti noodles
- 6 tbls butter
- 2 tbls olive oil
- 1/2 cup cream
- 1/8 tsp cayenne pepper optional
- 2 tbls cognac
Instructions
- Preheat: Preheat the oven to 425 degrees. Grate the cheese. Chop the shallots. Remove the woody ends (1-2 inches) from the asparagus spears.
- Prep: Cut the tenderloin into 1-inch cubes.
- Cut: Cut each slice of bacon in half and wrap it around the cubes of meat.
- Season: Using 1 teaspoon kosher salt and 1 tablespoon course ground black pepper, season the meat on both sides.
- Boil: Place water in a saucepot and turn the heat to high to boil your noodles.
- Heat: In a large oven-proof skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat.
- Heat: Place another skillet on the stovetop with 2 tablespoons of butter (but don’t turn that burner on yet).
- Boil: Place the noodles in the boiling water.
- Sear: Place the meat in the skillet that has the melted butter and olive oil and sear for 5 minutes. Flip the meat and sear for 5 more minutes.
- Drain: Check the noodles. If they are done, drain them to remove all the water.
- Sauté: Turn the other skillet on medium-high heat to melt the butter. Then add 1 tablespoon shallots and sauté. Add the asparagus spears and toss to coat with butter.
- Bake: Place the meat skillet in the oven for five minutes. I like to loosely place a piece of aluminum foil on top so it doesn't splatter all over my oven.
- Stir: In the noodle saucepot, melt 2 tablespoons of butter. Stir in ¼ cup cream, the shredded cheese, ¼ teaspoon kosher salt, ¼ teaspoon course ground black pepper and 1/8 teaspoon cayenne pepper (optional). Stir until the cheese is melted. Add the noodles back to the pot and reduce the heat to low.
- Stir: Stir the asparagus and reduce the heat to low.
- Cover: Remove the meat from the oven. Place the meat on a pan or plate and cover with foil.
- Sauté: Place the meat skillet back on the stovetop over medium-high heat. Add 1-2 tablespoons of shallots. Sauté until tender. Add in 2 tablespoons of cognac. Cook for about 1 minute. Add ¼ cup cream and cook until the sauce thickens.
- Serve: Grab two dinner plates, and add half of the noodles and half of the asparagus to each plate. Place the meat alongside the noodles and ladle on the creamy cognac sauce. Serve with a robust glass of red wine and let the fireworks begin.
Nutrition
Serving: 1g | Calories: 1659kcal | Carbohydrates: 55g | Protein: 62g | Fat: 130g | Saturated Fat: 63g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 49g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 3204mg | Potassium: 1417mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3845IU | Vitamin C: 14mg | Calcium: 189mg | Iron: 11mg