Peppercorn Steak Featured in New Rick Tramonto Cookbook
by Larry Cox on May. 26, 2010, under UncategorizedSteak With Friends: At Home with Rick Tramonto with Mary Goodbody (Andrews McMeel, $35)
Nationally renowned chef Rick Tramonto has been an executive chef in the Chicago area for more than thirty years. He has won numerous awards and compiled six previous cookbooks including “Tru: A Cookbook from the Legendary Chicago Restaurant” and “American Brasserie,” both bestsellers. His latest collection focuses on steak and seafood along with the delicious accompaniments ranging from appetizers to desserts. In the hands of a pro like Tramonto, a steak isn’t necessarily just a steak but rather a gift from the gods.
His cookbook features 150 recipes divided into 12 chapters: Cold Appetizers; Hot Appetizers; Salads; Soups and Sandwiches; Fish and Seafood; Steak on a Plate; Steak and Beef Classics; Steak Toppers, Rubs, and Glazes; Sauces, Stocks, Dressings, Marinades, and Syrups; Other Meat and Poultry; Side Dishes; and Desserts. There are also sections devoted to sources, metric conversions and equivalents.
According to Tramonto, steak is not only one of his favorite foods but for many Americans it represents the ultimate luxury. He adds that if you are going to indulge, you will want to reply on good advice and accessible recipes and that is what his need collection provides.
Tramonto and his co-author, Mary Goodbody, a nationally known food writer and editor, have geared their recipes toward the home cook. Insider secrets — such as how to select the right steak for the right occasion, great time-saving hints, personal asides, and the warm intimate photography of Ben Fink — blend to make this cookbook a thing of joy, especially for the steak eaters in the family.
Some of the more innovative recipes include Chilled Asparagus Soup, a zingy Salsa Verde, a simply Beef Stock, and the mouth-watering finale to any meal, Rum Bread Pudding.
Two recipes were tested from “Steak With Friends,” Rick’s Soy Sauce, and a French favorite, Steak au Polvre, which was introduced sometime during the first third of the twentieth century. This peppery coated steak has become a staple on restaurant menus in French restaurants throughout the world.
Ingredients:
¼ c mixed whole peppercorns
4 well-marbled boneless New York Strips, each 8 to 10 oz and ¾ to one inch thick
Kosher salt
1 tsp vegetable oil
1 Tbs unsalted butter
Au Polvre sauce
Directions
Spread the peppercorns on a cutting board and using the bottom of a small, heavy skillet, crush them. Take care so that they don’t fly all over the place. Put the skillet down on them and press back and forth.
Sprinkle both sides of each steak generously with salt and then press peppercorns into each side to encrust the steaks.
In a large heavy sauté pan or skillet, heat the oil and butter over high heat. When the butter melts and the oil is hot, sear the steaks for up to 1 and ½ to 2 minutes, until the bottoms are nice and brown. Turn the meat and sear the other side for about a minute. Reduce the heat to medium-high and cook for 12-15 minutes for medium-rare. Do not turn the steaks again and transfer to a warm platter.
Add the sauce to the pan and bring to a boil over medium-high heat. Cook while scraping the bottom of the pan with a wooden spoon to deglaze. Pour the pan sauce over the steaks and serve.
Au Poivre Sauce
Makes 2 cups
½ c brandy
15 while peppercorns
1 shallot, minced
1 bay leaf
2 c Veal jus
¾ c heavy cream
1 lemon slice, 1/8 inch thick
1 and ½ tsp sherry vinegar
Combine the brandy, peppercorns, shallot, and bay leaf in a medium saucepan and bring to a boil. Simmer to a boil until reduced and almost dry. Add the veal jus and cream and simmer for 15 to 20 minutes.
Remove from heat and add the lemon slice and sherry vinegar. Let steep for 15 minutes.
Strain and serve immediately, or cover and refrigerate for up to 1 week.
