In the heart of Great Falls, Virginia, a long family tradition of culinary arts is in evidence at the legendary Alsatian restaurant, L’Auberge Chez François, as Chef Jacques Haeringer continues in his father’s footsteps, cooking up family recipes nightly and keeping family traditions alive.

François’ menus feature reinterpreted Alsatian and French cuisine for American palates. When he isn’t in the kitchen he can be found teaching his popular gourmet cooking classes.

“I was four years old when my father opened Chez François in 1954. French food and the restaurant business have been a part of my life for as long as I can remember,” said Jacques in 2010, when he shared some of his father’s legendary recipes.

This gourmet Alsatian / French inspired steak that brings fine dining home.

Steak Au Poivre

Steak Au Poivre

Ingredients

  • 2 New York strip steaks, 12 ounces each
  • sea salt
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon coarsely ground coriander seeds
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 tablespoons Roquefort cheese
  • FOR THE SAUCE:

  • 1 teaspoon minced shallots
  • 1/8 teaspoon freshly ground pepper
  • ¼ cup dry white wine
  • 1 cup Basic Beef Sauce
  • 1 teaspoon butter
  • pinch of minced garlic
  • 2 drops lemon juice
  • sea salt
  • freshly ground pepper

Instructions

Preheat the broiler. Lightly salt the steaks.

Combine the pepper and coriander. Using the heel of your hand, firmly press the mixture into both sides of each steak.

Heat the butter and oil in a heavy skillet. When the butter begins to brown, add the steaks and cook over moderately high heat until they are browned on both sides. Allow 3 minutes per side for medium rare.

Remove steaks and place on a platter, keeping them warm while you prepare the sauce.

Wipe out the saucepan in which the steaks were prepared. Then add the shallots, pepper, and wine, and place over high heat. Let the mixture reduce until it is almost dry. Add the Beef Sauce and bring to a boil. Remove from the heat and stir in the butter with a whisk. Add the garlic and lemon juice. Taste and adjust seasonings.

When ready to serve, place 1 tablespoon of cheese, broken into four or five pieces, on top of each steak.

Place the steaks under the broiler until the cheese begins to melt.

Remove the steaks from the broiler and pour the sauce around them. Serve at once.

OPTION: steaks can be grilled instead of in a skillet.

Notes

Copyright Chef Jacques Haeringer and L’Auberge Chez François

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