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Steak Au Poivre with Herbed Fingerling Potatoes and Asparagus (Emeril Lagasse) Recipe

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Steak Au Poivre with Herbed Fingerling Potatoes and Asparagus (Emeril Lagasse)
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Ingredients
18
Count
Nutrition
820
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Asparagus (recipe follows)
  2. For the Potatoes:
  3. Brush steaks with mustard. Season the steaks on both sides with kosher salt, 1/4 teaspoon per side. In a pie tin place peppercorns and press steaks in to coat each side with about 1 tablespoon. In a heavy-bottomed 12-inch saute pan heat 2 tablespoons of the vegetable oil to smoking. Cook steaks for 3 minutes on each side. Transfer steaks to a plate. Add the remaining 1 teaspoon of oil and the shallots to the pan. Cook, stirring, for 1 minute. Carefully add the brandy to the pan. Note: IT WILL IGNITE. Allow brandy to burn off and add garlic, and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes, or until sauce is thick enough to coat the back of a spoon. Stir in butter and add the remaining 1/4 teaspoon of salt. Serve immediately. Garnish with parsley.
  4. Place the potatoes in a saucepan and cover with water. Set over high heat and bring to a boil. Cook the potatoes until tender, about 7 to 8 minutes. Remove from the heat and cool under running cold water. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise. Season the potatoes with salt and pepper, to taste. Heat a 12-inch saute pan with the olive oil over medium high heat. Place the potatoes, cut side down, in the pan and cook the potatoes until browned and crispy, about 3 minutes. Turn over and cook with the sage, rosemary and thyme for another 3 minutes, being sure to toss the potatoes to distribute the herbs. Adjust the seasoning and serve with the steak au poivre.
  5. Asparagus:
  6. 1 bunch pencil asparagus
  7. 2 teaspoons walnut oil
  8. Salt and pepper
  9. 2 tablespoons chopped walnuts
  10. Trim the bottom 2-inches off the asparagus and discard. Cut the asparagus into 2-inch pieces on a diagonal. Heat a saute pan over high heat. Add the walnut oil and heat. Add the asparagus and saute until crisp-tender, about 4 minutes. Season, to taste, with salt and pepper. Remove from the heat and add walnuts and toss to combine.
  11. Yield: 4 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 819.66 Kcal (3432 kJ)
Calories from fat 703.07 Kcal
% Daily Value*
Total Fat 78.12g 120%
Cholesterol 118.34mg 39%
Sodium 1796.69mg 75%
Potassium 234.98mg 5%
Total Carbs 8.23g 3%
Sugars 3.19g 13%
Dietary Fiber 1g 4%
Protein 9.48g 19%
Vitamin C 4.3mg 7%
Vitamin A 0.2mg 7%
Iron 1.1mg 6%
Calcium 77.6mg 8%
Amount Per 100 g
Calories 194.85 Kcal (816 kJ)
Calories from fat 167.13 Kcal
% Daily Value*
Total Fat 18.57g 120%
Cholesterol 28.13mg 39%
Sodium 427.11mg 75%
Potassium 55.86mg 5%
Total Carbs 1.96g 3%
Sugars 0.76g 13%
Dietary Fiber 0.24g 4%
Protein 2.25g 19%
Vitamin C 1mg 7%
Vitamin A 0.1mg 7%
Iron 0.3mg 6%
Calcium 18.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.7
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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