Ed Wilson’s Steak au Poivre (Trostel’s Greenbriar)

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Yield Two Servings or One Ed Wilson

1 lb trimmed New York Strip Steak (or filet or top sirloin)
seasoning salt, to taste
1 oz fresh cracked pepper (on large plate)
6 oz mashed potatoes mixed with Boursin Sauce
4 spears asparagus (blanched and grilled)
1 artichoke (cooked), marinated and grilled

Method:

1. Season steak, roll in pepper and rub on meat.

2. Heat skillet (medium high heat)

3. Add oil or butter (Ed's method); sear steak on both sides until brown (if you prefer the meat more done, you can finish in a 400 degree oven until desired temperature)

4. Pull off stove or oven, let rest a few minutes before slicing.

5. Fan around mashed potatoes and arrange vegetables on top of potatoes, finish with Beurre Blanc sauce.

Garlic Beurre Blanc Sauce with Italian Seasoning

Ingredients

2 garlic cloves, minced
1 cup Ed's favorite White Wine
1 T Graziano's Italian Seasoning
1/2 lb Sheeder's Whole Butter (or your choice) diced
1/4 t basil
1/4 t chives
1/4 t parsley
salt and pepper, to taste

Method:

In heavy bottom pan, lightly saute garlic, deglaze with wine, reduce until almost dry. Gradually add butter while whisking, finish with spices, season to taste.