Steak au Poivre Jacket Potato Recipe

This enjoyable mash-up takes its cues from conventional steak au poivre, the place tender steak is cloaked in a creamy peppercorn sauce, and the British jacket potato, identified for its ultra-crisp pores and skin and buttery inside. Coarsely floor black peppercorns kind a crisp crust on strip steak seared in a scorching cast-iron skillet till deeply browned on the skin and juicy inside. In the meantime, russet potatoes roast immediately on the oven rack till their skins are shatteringly crisp and their facilities fluffy and tender. As soon as cut up open, the potatoes change into vessels for the peppery steak and its wealthy pan juices.

A fast pan sauce constructed on steak drippings, finely chopped shallot, garlic, thyme, a splash of Cognac, beef broth, and cream ties every part collectively. Dijon mustard and a parsley-thyme butter whisked in on the finish lend brightness and provides the sauce its velvety physique. Because it soaks into the potato, the sauce enriches the filling with deep umami. A closing bathe of flaky sea salt, contemporary parsley, and additional cracked pepper provides brightness and makes each chew pop.

Whereas conventional steak au poivre usually makes use of filet mignon for its tenderness and milder taste, this recipe leans on strip steaks for a budget-friendlier possibility. As a result of the steak is cubed and tucked into the baked potato, you desire a reduce that brings extra beefy character. Strip steak continues to be tender sufficient to eat in bite-size items, however its firmer texture and fats cap provide you with a deeper, extra pronounced steak taste that stands as much as the daring pepper crust and creamy sauce. Whether or not you’re a longtime jacket potato fan or making an attempt your first, don’t be stunned if it makes your common dinner rotation. 

What’s the distinction between a baked potato and a jacket potato? 

Baked potatoes and jacket potatoes are primarily the identical factor — potatoes baked with the pores and skin on till the outside is crispy and the inside is mushy and fluffy. An American-style loaded baked potato is often a big russet baked till fluffy and completed with toppings like butter, bitter cream, shredded cheddar, bacon bits, and chives. A British jacket potato is baked to develop a crisper, drier pores and skin, or “jacket,” whereas the within stays mushy and fluffy. It’s generally stuffed with butter, cheddar, baked beans, tuna mayonnaise, or coleslaw, and is extra usually served as a standalone meal at lunch relatively than a aspect. 

Can you employ different kinds of peppercorns?

Basic steak au poivre makes use of black peppercorns, however you can even strive completely different peppercorn varieties. Inexperienced peppercorns give a more energizing, grassier warmth and really feel a bit extra delicate in opposition to the wealthy cream sauce. Pink peppercorns add floral, fruity, virtually berrylike sweetness, in order that they’re greatest blended with black for stability. White pepper is earthier and funkier. For any selection, gently crushing the peppercorns with a mortar and pestle helps obtain a rough grind that releases aroma with out turning dusty. 

Notes from the Meals & Wine Take a look at Kitchen

• When crushing peppercorns, use a heavy skillet or mortar and pestle relatively than a grinder to take care of the coarse texture important to traditional steak au poivre.
• Rib eye and filet mignon each work fantastically rather than strip steak; alter cooking time for thickness.
• Brandy or dry sherry can substitute for Cognac. If alcohol isn’t most well-liked, use a tablespoon of balsamic vinegar or Worcestershire. 

This recipe was developed by Renu Dhar; the textual content was written by Andee Gosnell.