Peppercorn Crusted Sirloin

Ingredients

• 10 oz Cauliflower Florets
• 7 oz Green Beans
• 6 Chives
• 2 Sirloin Steaks
• 1 Tbsp. Cracked Peppercorns
• 3 Tbsp. Butter
• 4 oz Canned Evaporated
• Whole Milk
• ¾ oz White Cheddar
• Cheese, Shredded
• ¼ Cup Sherry
• 1 tsp. Bonewerks Classic Veal
• Demi
• 1 oz Sour Cream
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Years ago, pepper was seen as an ingredient that only the affluent could afford. Originating around the 19th century, Steak au Poivre was a classic French dish for the wealthy. The classic preparation involves coating a piece of steak in cracked peppercorns. Once cooked, the cracked peppercorns form a crust which is then served alongside a peppercorn pan sauce. 2 Small Casserole Dish (Oven

2. 2

   Prepare the Ingredients: medium pot of lightly salted water to a boil. Coarsely chop cauliflower. Trim ends on green beans. Mince chives. Rinse steaks, pat dry, and season with salt on both sides. Sprinkle half the cracked peppercorns on one side of each steak, pressing gently so they stick. Reserve other half of pepper-

3. 3

   Make the Cauliflower: Add cauliflower to boiling water. Cook until tender, about 5-7 minutes. Drain in colander and return to pot. Add ⅓ of the butter and 3 Tbsp. evaporated milk and mash together with potato masher or fork. Stir in ⅓ of white cheddar cheese and season with salt and pepper to taste. Place in prepared oven-safe casserole dishes, sprinkle with remain- ing cheese, and bake for 12 to 15 minutes, or until the top is golden brown. Set aside.

4. 4

   Cook the Steak: Place a medium pan over medium-high heat. Add 1 tsp. olive oil to pan. Add steaks peppercorn side down and press firmly into place. Turn heat down to medium, add ⅓ of the butter to pan, and allow steaks to brown undisturbed for 4 minutes. Flip steaks and cook 4 minutes, or until steaks reach a minimum internal temperature of 145 degrees. Transfer steaks to a plate and reserve pan drippings for next step.

5. 5

   Make the Sauce: Return pan to high heat. Add remaining peppercorns and toast for 30 seconds. Add sherry cooking wine to deglaze the pan. Adding wine to loosen the caramelized bits of food in the pan is called “deglazing”. Bring to a boil and cook for 1 minute. Add remaining evaporated milk and demi glace, return to a boil, and cook 2 minutes. Remove from heat and stir in remaining butter. Season with salt and pepper to

6. 6

   Make the Green Beans and Sour Cream: Place another medium pan over high heat. Add ½ tsp. olive oil, green beans, a pinch of salt and pepper, and ¼ cup water. Cover and cook 3-4 minutes, until green beans are bright green and slightly tender. Cooking beans in a covered pan with a little water blanches beans quickly so they are chives and a pinch of salt and pepper.

7. 7

   Plate the Dish: Place a serving of green beans and a scoop of mashed cau- liflower on a plate. Add a dollop of chive sour cream atop cauliflower. Sauce the plate and prop steak au poivre up against green beans.