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-   -   ***JJR4884's New York Strip au Poivre DIY*** (http://forum.e46fanatics.com/showthread.php?t=626261)

JJR4884 11-19-2008 11:40 PM

***JJR4884's New York Strip au Poivre DIY***
 
Finally got around to it guys, hope you enjoy :excited:

***I would have used a filet mignon, but that costs twice as much :eek: I went with a New York Strip instead, its a good substitute if you don't feel like paying $24.99/lb (cost $11.99/lb :D)

so....... here goes


black peppercorn sirloin strip, both were 12 oz.
topped with a courvoisier cream sauce
sided with smashed potatoes and garlic sauteed asparagus



FIRST AND MOST IMPORTANT............ WINE :drool:

tonights choice, a great wine for 14 bucks
2005 Hayman Hill Cabernet, nice finish, smooth tannins.... great with a steak
decanted of course :eeps:

http://i109.photobucket.com/albums/n...4/DSC01301.jpg





easy start, grab a few potatoes, skin them a little, put them in some boiling water (we were low on pots AND potatoes, so the gf used mashed sweet potatoes, we tossed them in as well)

boil until you can put a fork through them, and you can pull the fork out without the potato lifting with the fork

http://i109.photobucket.com/albums/n...4/DSC01304.jpg




k lets start on the cream sauce (be patient, it takes an hour to make)
here is what you are going to need

1 14oz can of beef stock (i used low sodium)
2 shallots
1/3 stick of butter
1 pint of light cream
1/2 nip of courvoisier vsop
1 tbsp of fresh black pepper




Get the beef stock boiling, and reduce 50%......... i put a knife in there to make an estimate............ it was almost an inch deep..... so, when it is at a 1/2 inch, i took it off

http://i109.photobucket.com/albums/n...4/DSC01308.jpg





Get two shallots

http://i109.photobucket.com/albums/n...4/DSC01306.jpg


Chop'em up while melting the butter in a wide sauce pan

http://i109.photobucket.com/albums/n...4/DSC01310.jpg

http://i109.photobucket.com/albums/n...4/DSC01311.jpg



Toss the shallots in the butter, and saute on med heat until they caramalize a little bit......... they'll turn a light brown, then they are done....... don't burn them, don't cook them, they shouldn't be spitting all over the place, if they are, heat is too high

http://i109.photobucket.com/albums/n...4/DSC01313.jpg




When the shallots are done (and the beef stock), pour the beef stock in the wide sauce pan......... keep on med heat, add 1/2 nip of the courvoisier, light cream, and get some pepper in there :drool:

here's the VSOP
http://i109.photobucket.com/albums/n...4/DSC01314.jpg

the cream
http://i109.photobucket.com/albums/n...4/DSC01315.jpg

and the pepper
http://i109.photobucket.com/albums/n...4/DSC01317.jpg






***********Keep on MEDIUM HEAT***********
If you get impatient (which I have done) and cook it too fast, the cream will boil, cook, and separate from the butter........ NOT PRETTY :eek:



Stir with a wisk VERY FREQUENTLY........ every few minutes
if it burns on the sides of the pan, scrap it off and wisk it back into the sauce :4ngie:

http://i109.photobucket.com/albums/n...4/DSC01318.jpg





right now you can preheat the oven to 425 for the steak, you'll want it nice and hot when ready to put in




K now that that is done, lets start on the asparagus.... since i am sauteing it and not boiling it first, it will take longer (30 min or so on med-high,) so....... get some EVOO and a nice hunk of minced garlic....... get a bunch of asparagus, toss it in, add S&P, and put it on MED-HIGH heat...... keep it covered so it steams itself a little bit, this will help soften them up a little bit..... i didn't time them, but when they are tender you should be able to put a fork in the base of them, and pull it out easily........... i actually ended up just testing a few (the thicker ones) to make sure they were done towards the end, they were good but needed another pinch of salt, so i just added a little


http://i109.photobucket.com/albums/n...4/DSC01321.jpg

Toss them up frequently (every 5 min) so they cook evenly




k the steak......... Let them sit out for a good 30 minutes before...... after, rub a little EVOO over them and load up some ground pepper........ rub it all over on top and bottom (you can do the sides if you want, i chose not to)

http://i109.photobucket.com/albums/n...4/DSC01322.jpg



Keep an eye on the sauce........ if it bubbles slowly, thats fine...... if it BOILS....... turn that heat down

http://i109.photobucket.com/albums/n...4/DSC01326.jpg



Ok so take a look at the sauce, if you can see that it is thickening up a bit, you can go ahead and sear those steaks up......... put some EVOO in a pan so the entire bottom can be covered, and put the heat on high........ when the oil starts to "boil" a tad, you are good to go. (you can test the steak by just placing a corner in quick quick.... if it sizzles right away, you are good to go :thumbsup:)


First steak in
http://i109.photobucket.com/albums/n...4/DSC01327.jpg


couple minutes in, you can see it cooking up on the sides......
this one went medium rare, so use your judgment....... should take a couple minutes until you are ready to flip....... when done, put it in the baking sheet and do the other


see the bottom
http://i109.photobucket.com/albums/n...4/DSC01328.jpg


flip it up
http://i109.photobucket.com/albums/n...4/DSC01329.jpg


and i'll sear the sides for a few seconds as well.......
http://i109.photobucket.com/albums/n...4/DSC01330.jpg



did the other steak, and placed them in a baking sheet...... make sure you put pam or oil on the bottom so it doesn't stick....... i just sprayed a quick pam on there since i already seared the steaks in oil......... you can let those sit for a few minutes if you need to........ i had them sit for 5 or so minutes because the sauce wasn't ready yet

http://i109.photobucket.com/albums/n...4/DSC01331.jpg



k i'm still wisking the sauce....... when it starts to thicken up, you can place the steaks in the oven for 7 minutes at 425....

hopefully you can get a good idea of the consistency of the sauce with these pics (and also the color difference, the sauce will get significantly darker when it reduces)

http://i109.photobucket.com/albums/n...4/DSC01333.jpg



see how much it reduced
http://i109.photobucket.com/albums/n...4/DSC01334.jpg

http://i109.photobucket.com/albums/n...4/DSC01336.jpg




k steaks are in the oven, asparagus should be a nice golden brown on the outside (remove cover before they get soggy, keep on low heat to say warm)

the potatoes are VERY simple to mash up

keep them in the pan, add a tbsp of butter, and maybe 1/3 cup of milk....... add some salt and pepper, and mash up....... taste as you go, if they are dry, add milk, if black, add more salt, add more pepper if you feel its necessary, keep on low heat............ if the potatoes are too wet, turn heat to medium and don't cover it, mix well




everything is done, make the dish, pour sauce right over steak




http://i109.photobucket.com/albums/n...4/DSC01340.jpg



http://i109.photobucket.com/albums/n...4/DSC01339.jpg




http://i109.photobucket.com/albums/n...4/DSC01342.jpg

http://i109.photobucket.com/albums/n...4/DSC01344.jpg










:hi:

(wes you happy now you little b*tch)

:D

Wes 11-19-2008 11:44 PM

Ok, now that I have read through the whole thing (twice actually :rofl:) I have to say that that meal looks absolutely delicious.

I've never had a steak like that, but I need to try that out. Major props to you. :bow: :bow: :bow:


:wes: :str8pimpi

Gucki83 11-19-2008 11:46 PM

A

JJR4884 11-19-2008 11:46 PM

Quote:

Originally Posted by Gucki83 (Post 8927469)
A

wat

JJR4884 11-19-2008 11:46 PM

Quote:

Originally Posted by Wes (Post 8927459)
(edit coming soon. I just wanted to make sure I was first. :) )

:rofl:

dreamdrivedrift 11-19-2008 11:48 PM

mmmmmmm :drool:

blownE30M3 11-19-2008 11:49 PM

Looks good buddy. I'll have to try that sauce out. Been meaning to grab some other peoples sauce mixtures.

Mo_Zhp 11-19-2008 11:49 PM

OHHHHHHH MYYYYYYYY FUKIIIIIIIING GOD!:bow:


You're a chef, i dont believe this.

blownE30M3 11-19-2008 11:52 PM

Quote:

Originally Posted by Mo_Zhp (Post 8927492)
OHHHHHHH MYYYYYYYY FUKIIIIIIIING GOD!:bow:


You're a chef, i dont believe this.

lol, dont cook much do you?

P.S. OP GET A GODDAM GRILL!!!

coco savage 11-19-2008 11:55 PM

OMG more stoner food.. :tsk:













:eeps:



excellent work dude

Mo_Zhp 11-19-2008 11:56 PM

Quote:

Originally Posted by blownE30M3 (Post 8927507)
lol, dont cook much do you?

P.S. OP GET A GODDAM GRILL!!!

Matter of fact, i do.

Omelets, tuna can, mac n cheese, beans, you name it..











:(

CMT1729 11-19-2008 11:56 PM

Damn you, I'm creating my own steak thread when I have some time :(

JJR4884 11-19-2008 11:58 PM

Quote:

Originally Posted by blownE30M3 (Post 8927490)
Looks good buddy. I'll have to try that sauce out. Been meaning to grab some other peoples sauce mixtures.

:thanks:
try it out bud.... it is really simple to make, just time consuming :thumbsup:

Quote:

Originally Posted by Mo_Zhp (Post 8927492)
OHHHHHHH MYYYYYYYY FUKIIIIIIIING GOD!:bow:


You're a chef, i dont believe this.

:excited: :luv:

:hi:

Quote:

Originally Posted by blownE30M3 (Post 8927507)
lol, dont cook much do you?

P.S. OP GET A GODDAM GRILL!!!

:nono:
pan seared > grill when it comes to a dish like this :D

when i make my "football sunday" sirloin tips, you'll see the grill with that one :drool:

besides, i'm at my gf's house, she doesn't have a grill :(

Quote:

Originally Posted by coco savage (Post 8927533)
OMG more stoner food.. :tsk:

:eeps:

excellent work dude

:rofl:

thanks bud :hi:

JJR4884 11-19-2008 11:59 PM

Quote:

Originally Posted by Mo_Zhp (Post 8927541)
Matter of fact, i do.

Omelets, tuna can, mac n cheese, beans, you name it..

:(

:rofl:
never thought about doing breakfast before, i'll get at a few
i do some pretty decent omelets :)

Quote:

Originally Posted by CMT1729 (Post 8927543)
Damn you, I'm creating my own steak thread when I have some time :(

:P

steak thread > *

get on it! :excited:

Nicolette 11-20-2008 12:03 AM

Please give cooking lessons to my BF. :rofl:

I will pay you. :eeps:

:thumbsup:

CMT1729 11-20-2008 12:04 AM

Quote:

Originally Posted by JJR4884 (Post 8927569)
:rofl:
never thought about doing breakfast before, i'll get at a few
i do some pretty decent omelets :)



:P

steak thread > *

get on it! :excited:

It's on, when some time frees up on my schedule I'll do a strip steak + wine or port reduction. Possibly I'll do a deep fried turkey DIY if I decide to do it this year :)

Mo_Zhp 11-20-2008 12:09 AM

Quote:

Originally Posted by JJR4884 (Post 8927569)
:rofl:
never thought about doing breakfast before, i'll get at a few
i do some pretty decent omelets :)


Do an Omelet next! I love me a good breakfast.:thumbup:

Nicolette 11-20-2008 12:09 AM

Quote:

Originally Posted by CMT1729 (Post 8927596)
It's on, when some time frees up on my schedule I'll do a strip steak + wine or port reduction. Possibly I'll do a deep fried turkey DIY if I decide to do it this year :)

I'll meet your steak and raise you a brisket. Smoked 8 hours and then BBQ'd. It's on like donkey kong. :craig:

JJR4884 11-20-2008 12:12 AM

Quote:

Originally Posted by Nicolette (Post 8927585)
Please give cooking lessons to my BF. :rofl:

I will pay you. :eeps:

:thumbsup:

discuss payment :eeps:


(:boink:)
yes..................... yes:4ngie:

Quote:

Originally Posted by CMT1729 (Post 8927596)
It's on, when some time frees up on my schedule I'll do a strip steak + wine or port reduction. Possibly I'll do a deep fried turkey DIY if I decide to do it this year :)

port reduction :drool:

Quote:

Originally Posted by Mo_Zhp (Post 8927621)
Do an Omelet next! I love me a good breakfast.:thumbup:

sauteed onions and minced yellow peppers, sliced sausage, little bit of cheese and a diced tomato....... my fav :excited:

JJR4884 11-20-2008 12:13 AM

Quote:

Originally Posted by Nicolette (Post 8927624)
I'll meet your steak and raise you a brisket. Smoked 8 hours and then BBQ'd. It's on like donkey kong. :craig:

i'll meat your brisket....... :lmao:


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