It’s not always easy to tolerate some of the hosts that the Food Network offers up to willing viewers like myself, what with Emeril, Rachel, Paula and Giada jamming up the Tivo with their cleavage, chaos and “Bams!” for all hours of the day. However, I for one am down with Alton Brown. On his show Good Eats he not only makes great dishes, he explains what he’s doing and why he’s doing it — I always learn something. His Steak Au Poivre recipe has become a sort of signature dish for me and is no exception to teaching me a thing or two.
So what did Alton teach me this time?
- Steak, particularly filet mignon, needs sauce.
- A non-stick pan can also be a non-flavor pan. When it comes to meat you need heat, smoke and stick. Leave the teflon alone.
- Finally this 15 minute recipe reminds me once again that great doesn’t have to be difficult.
There’s no need to deviate much from his original recipe, but there are a few things you might want to try. For one, I use Half & Half instead of cream. Half & Half is still plenty rich and allows me to feel less guilty about going for extra sauce. Second I would consider finishing the sauce with more like a tablespoon or more cognac, it just seems to really benefit from the complex flavor of the cognac. Finally, don’t be afraid to try other cuts of beef. In the photos here you’ll see a rather large boneless ribeye. It’s more marbled and flavorful than a filet, but it still works and is the perfect size for 2 hungry eaters.