April 25, 2012
Artisans Cuisine & Savoir-Faire is a new restaurant in Houston’s Midtown neighborhood and is already a big hit with diners seeking true French cuisine. Partners are Jacques Fox, David Denis and Sylvain Denis (from Le Mistral) and Jason Schickedanz. Chef Fox shows food radio talk show host Cleverley Stone how to make Steak au Poivre. This recipe is authentic. Trained in classic French cooking, Fox is a Certified Hospitality Educator (C.H.E.) and CertifiedExecutive Chef (C.E.C). He has been an instructor at the Conrad N. Hilton College of Hotel & Restaurant Management at the University of Houston and the Culinary Institute Le Notre. Read bios of the partners here:
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
Steak au Poivre
Source: Chef Jacques Fox, Artisans Restaurant
Preparation Time: 30 minutes
- 1/4 quart demi-glace (Very important that the demi is good)
- 1/4 quart heavy cream
- 1/4 can green peppercorns (1 can = 100g) in water
- 1/2 each yellow onion
- 1 ounce Cognac or brandy
- 1/2 cup white wine (Sauvignon Blanc preferred)
- 1/2 ounce black peppercorns, crushed with the back of a pot
- 1 1/2 ounces butter (for the onions)
- 2 ounces butter (for sauce monter au beurre)
- 6 beef filets, 6 ounces each (chairman reserve upper choice)
- 1 1/4 ounces black peppercorns, crushed with the back of a pot
- 1/4 ounce Montreal steak seasoning
- 1/2 ounce canola oil
- 1 1/2 ounces butter (for steak, potato and green beans)
- 1 ounce Cognac
- 12 ounces fingerling potatoes (peeled, blanched, cut in half, cook in butter and seasoned)
- 12 ounces French green beans (clip and cook in salted boiling water, sautéed in butter)
- 6 each half Roma tomatoes (roast 4 hours in oven with olive oil, salt and pepper)
- 6 each cipollini onions – French glazed (cook in water, butter, sugar, salt, then caramelized in own juice)
- 1/4 ounce crushed pepper for garnish
1. Sauté the onions in butter.
2. Add the black peppercorns and stir for few minutes.
3. Flambé Cognac and add the white wine and reduce until dry.
4. Add the demi-glace sauce and simmer for 8 minutes then strain in a chinois.
5. Reduce a can of green peppercorns until dry, add the heavy cream and reduce by half.
6. Add the two sauces and simmer two minutes.
1. Encrust top of filets with black peppercorns, finish with Montreal seasoning.
2. In a sauté pan, add butter and oil, when hot add steak and sear on both sides.
4. Finish the cooking of the steak in an oven at 400 degrees to desired doneness.
5. Remove the steak from the pan then flambé with Cognac and reduce until dry.
6. Add the sauce to the pan and finish by monter au beurre.
1. Place fingerling potatoes on the center of the plate.
2. Top the potatoes with the steak.
3. Garnish with green beans, onions and tomatoes.
4. Finish with au poivre sauce.
5. Eat hot! Bon Appétit!