Here is one of my favorite dishes of all time, Steak au Poivre. It is classic French. Beef seared, finished in the oven, and topped with a pan sauce of perhaps shallots, flambed Cognac, wine, stock, and cream. This time I decided to try it with beer instead of wine, specifically the Belgian Quad. Rumor has it that the quad works well with asparagus?! Today, bone in rib eye was on sale. A healthy crop of white asparagus was also on the market. Thus, tonight was surely the night to test the asparagus affinity, and to create a new recipe. I just had to test the affinity! I decided to create a play on classic Steak au Poivre using a Belgian Quad in the place of the red wine in the usual reduction. The results were more than good. I paired the medium rare rib eye with blanched and sauteed white asparagus, and a baked potato, and drizzled the Quad sauce atop. Beer worked just as well here as wine, and stamped the dish with a definitive, yup-Belgian. The heady, rich, deep, peppery, quadalicious reduction married gorgeously with the just pink, pepper crusted rib eye, and the sweet, yet mildly bitter white asparagus. Yes, the quad has an affinity for asparagus! Those monks know their stuff. Don’t forget to peel the white asparagus. It is tough if not followed in this manner! Here is the basic idea:
Ingredients:
-1 Large bone in rib eye (let’s say between 18-22 oz)
-1 Shallot, finely diced
-1/2 cup of your favorite Belgium Quad. Could not afford Rochefort 10 tonight so I used Urthel Quadruim Ale here-wonderful! This is one stellar quad!!
-1/2 cup veal or beef stock-low sodium!
-2-3 Tbls Creme Fraiche
-A generous tsp Dijon Mustard
-Enough whole black Peppercorns when crushed to coat liberally the entire steak. Let’s say about a 1/4 cup or more.
-Kosher salt
-Butter, and olive oil
Method and Technique:
-Let the rib eye come to room temperature. Drizzle with olive oil, sprinkle with kosher salt and toss to coat.
-Now, crush the whole black peppercorns on a cutting board using a heavy, sturdy 8-10 inch omelet pan or the like. Crush the pepper using a rocking motion while pressing into the top of the pan with your palm. Make sure you have a very coarse crush, and that no peppercorns remain whole.
-Spread the peppercorns out on a plate, and dredge the ribeye making sure to coat liberally all areas of the steak.
-Heat a heavy pan, cast iron or enamel type over medium high heat. Add a few tsp of butter and olive oil and when just hot, add the steak, and sear until nicely browned and crusty. Turn the steak over, and place the pan in a 400 degree oven until rare-medium rare. Remove the steak, and set aside covered with tin foil to rest. Drain pan of all but a tbls or so of oil and return pan to stove top.
-Add chopped shallot, and sweat over low-medium heat until just soft, being sure to scrape up all browned meat juices. About 3-4 minutes. Do not let shallots burn!
-Pour in the beer. Reduce until just about dry-au sec.
-Add the stock. Bring to a simmer then strain the sauce.
-Return existing sauce to pan, and reduce slowly by about 1/2 . Lower heat to a simmer.
-Add the Creme Fraiche, and reduce until just beginning to thicken. Take off the heat, and whisk in the Dijon. Add any remaining meat juices from the resting beef.
*Thinly slice the rib eye, and plate with a baked potato, and blanched/ sauteed white asparagus. Spoon this otherworldly Quad au Poivre lightly over the beef, and the asparagus. Break out the quad of your choice, good friends, proper glassware, and enjoy!
Shall I say….Sante!
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