Ingredients for California Farm Wagyu Steak Au Poivre
- 1 Wagyu steak, one pound, 3/4” thick
- 4 Tbs black whole peppercorns, freshly cracked
- 4 Tbs minced red onion
- 2 Tbs grapeseed oil
- 2 Tbs Grassfed butter
- 1/2 cup heavy cream
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1 cup beef bone broth
California Farm Beef Bone Broth
- 1/2 Tsp Maldon flaked seasalt
- 1/4 cup Cooking Brandy
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For the avocado shrimp salad appetizer
California Farm Avocado Shrimp Salad
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For the double baked stuffed potato skins
California Farm Beef Stuffed Potato Skins on Latkes
- Equipment: large cast iron skillet, probe thermometer
- Cost: wagyu beef, $7 to $17 a pound
Cooking Instructions for making California Farm Wagyu Steak Au Poivre
Slice 3/4” thick steak from whole rib, about a pound. Bring to room temperature while serving make—your-own avocado shrimp salad.
California Farm Avocado Shrimp Salad
Crack enough whole black peppercorns, three or four tablespoons, with wooden mallet between a kitchen towel to coat both sides of the steak. Update: grinding by hand in peppercorn mill tastes better than cracking.
Salt the meat lightly on both sides with maldon flaked seasalt. Cover with cracked peppercorns.
Heat oven to 425F degrees. Heat cast iron skillet with grapeseed oil to hot, test by putting peppercorn in, should splutter, put meat in, four minutes per side. Transfer pan to oven, bake till 132F degrees internal steak temp, about 3 minutes. Pour cooking brandy over steak, set ablaze till evaporated. Set steak aside to rest.
Use pan drippings to glaze diced shallots for the Sauce. Add beef bone broth to thicken the sauce. Remove from heat once thickened. Add spoonfull of grassfed butter to cream the sauce. Add heavy cream to silken the sauce. Update: using this sauce method tastes better.
California Farm Beef Bone Broth
Slice the steak in half, lay out on the serving platter. Drizzle the creamy pepper sauce around the steak.
Serve with stuffed potato skins on the side. Enjoy.
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