Soft black .
First one more time .
Steak is a quick cooking steak .
I love this dish because it's restaurant quality at home .
The peppercorn sauce is kind of elevated .
The potatoes are really crispy .
It's really easy going and approachable but packs a punch .
Hello , my name is Tracy .
I'm the chef and co owner of Birdie's in East Austin .
Today we're making one of my favorite French beef show classics .
Minute steak with peppercorn sauce and rosemary potatoes .
These are the ingredients you're gonna need to pick up .
Of course , the star of the show are steak beef stock , brandy , red potatoes shallots .
Garlic , rosemary thyme , butter , heavy cream , green peppercorns and brine , salt and pepper and a little bit of sherry vinegar .
First thing we're going to cut our potatoes so I like to cut the red potatoes into big chunks .
I don't like to go too big because I like to smash them .
We're just looking to cut them into even size uh pieces .
So they all cook evenly .
If you can't find red potatoes , you can use Yukon gold potatoes or fingerling .
Any waxy potato will do .
Just don't use Idaho .
Once the potatoes are cut .
I like to put them right into water .
So they don't oxidize and turn color and topping with salt just for the sake of time .
And so the potatoes don't get waterlogged .
I turn up to high right away and then once it's at a moving simmer , then I'll knock it down to a round medium or whatever heats appropriate to maintain that simmer .
I'm going to grab my shallot .
Give it a quick peel .
Now , I'm just going to give the shallots a quick mince .
If this makes you nervous , maybe your knife is not super sharp or you're not really confident in your knife skills .
That's OK .
You can just slice it really thin , but I'm just grabbing the garlic .
We just need two for this recipe .
You just wanna pop the garlic out of its shell .
These are gonna be for our potatoes in a minute .
I like to peel off the rosemary from the stem and give it a chop .
I really love rosemary with this dish .
It just brings a really lovely piny flavor to it .
I do like to cut the rosemary a little bit smaller so I don't get big chunks of rosemary in every bite .
The time .
We're just going to leave that hole on its brig and going to check the potatoes to see how they're doing .
The potatoes have come out to a boil .
I'm going to reduce the heat so it maintains a simmer .
The potatoes are ready whenever a cake tester glides on through with no resistance .
If you don't have a cake tester lying around , you can use a paring knife or a fork .
Once the potatoes are cooked , turn them in a colander after the potatoes are drained , place them on a plate with a paper towel .
And once they're cool , we'll give them a smash and into the pan while the potato is cool .
I'm going to divide my steak .
This steak is around 9.5 ounces before I season .
I like to give it a quick dry off with some paper towels .
So I dry it off .
So I get a nice sear and there's not too much moisture hitting the pan once that's nice and dry .
I just give it a liberal seasoning of salt and pepper when I season .
I like to season above .
If I season too close , I'm not getting a nice even spread of the salt .
It just goes in one place .
So always whenever you're seasoning go from above a little salt by action .
So preheat your pan on medium high .
Leave it there for 30 seconds to a minute .
Once that pan's warmed up , I like to confirm it's hot .
I just put my hand over it and if it feels pretty warm , we're good .
Also , be careful with steak .
I like to use grape seed oil .
It's a neutral oil and it has a high smoking point .
I do love olive oil .
However it will burn at this high temperature .
You kind of want to get the temperature till right before it starts smoking and then you're good to go .
I like to press it down .
You can do this with a spatula .
I use my hand because I do work with steaks a lot .
The steaks are gonna go about 2 to 3 minutes per side .
It depends on how thick the steak is and how long it's tempered .
The steaks only tempered for five minutes or so .
It's gonna take a little bit longer .
If it's well tempered around 20 or 30 minutes , it's going to go a little bit quicker .
I took the steaks out whenever the cake tester came out to be pretty warm .
I like to just leave it inside the thickest part of the steak and then give it a check on my wrist to make sure it's pretty warm .
If you like your steaks more well cooked , you can make sure the inside is very hot .
Another trick if you don't have a cake tester around is give it a touch and then you can touch the part on your hand if you make this , this guy and then just touch it right here .
It's about that softness for medium rare .
Once your steak is cooked to your desired temperature , let it rest for 5 to 10 minutes in a warm spot .
You can also loosely cover it with foil to keep it warm and then I'm going to dump out the hot , extra fat and save the fond from the pan .
The fond is the little bits of meat left behind .
All of that's gonna flavor the peppercorn sauce .
Now that the potatoes have dried and cooled , I'm just going to smash them with the heel in my hand .
This is a very rustic technique and I'm just getting them nice and squished so I can get them golden brown on both sides .
Next step is to preheat the pan .
I like to preheat it to medium high .
Kind of like with the steak .
We'll get it nice and hot and then we'll carefully go on with grape seed and then carefully down with the potatoes .
I let them go 2 to 3 minutes until the base becomes golden brown .
Once they're golden , I'll flip them carefully away from me .
So I don't myself .
And then I'll add the smashed cloves of garlic to the pan that'll steep into the oil and make everything really fragrant .
Um After about two minutes or so , we'll take the rosemary stir that in very carefully and let that bloom and let the rawness cook off .
And I'm just going to very carefully put it back on that plate that's been lined with a paper towel and I'll reserve this in a warm place back to our reserve steak pan that we saved .
I'm back up to about medium heat .
I'm going to add a tablespoon of butter , let that melt for a second .
Now that the butter is melted , I'm adding the shallots the whole time .
Give it a pinch of salt and I'll be stirring this often .
So it doesn't burn .
Don't walk away at this point .
Don't let your dogs or your spouse or your friends distract you .
I cook the shallots for around 30 seconds to a minute .
Just until it looks like it's starting to be translucent .
It'll start getting very light brown around the corners .
That's when you know it's almost done .
Go in with black pepper bloom the pepper for about 10 to 15 seconds until it opens up .
And then I'm going to go in very carefully with our brandy .
Give it a good shake and a stir after adding the brandy , I'm really careful to stir it all up and get all of those bits of fond and flavor .
So that ultimately goes on to our sauce and is it left behind in the pan ?
So just bringing it all the way down to where extra liquid isn't running around the pan .
If you don't reduce it all the way down , it's gonna taste like raw alcohol .
The way I know that it's ready is when I can drag a spatula or a spoon and it kind of leaves a trail .
I'm going to add my beef stock .
Our beef sauce is reduced by about two thirds to a half .
It looks a little bit thicker .
Now , I'm going to add my heavy cream and the green peppercorns and brine .
I'm still cooking on medium heat .
Reducing the heavy cream will take around 1 to 2 minutes once it starts to thicken and I can do the drag .
Leave a trail move .
Then I'm going to reduce the heat to low and mount in the butter .
Don't walk away at this point .
You want to be stirring this all the time .
We're just going to be melting the butter .
Make sure the sauce is super creamy and bring it to the right viscosity .
I like to check to make sure the sauce is the right viscosity or thickness by taking the back of a spoon and making sure it's what the French call .
If the sauce is a a and it's too thin , just keep cooking it , let that water reduce until it does become to this point .
If it looks like it's getting a little gloopy or too thick , that's totally fine .
Just add a little splash of water , water to thin it out of touch .
I'm gonna add sherry vinegar .
Just a couple drops .
Give that a stir and make sure that's really tasty when tasting the sauce .
Make sure it tastes bright , peppery and rich .
The butter and the cream bring that richness if you need to give it any more pepper .
If you were light handed before you could give it now and then if it tastes a little flat and too heavy , give it a little more sherry vinegar to elevate it and give it a little more , um , acidity in the home stretch .
Our steak is rested .
Find the grain .
If you're not familiar with the grain , it's just essentially those lines that run through the meat .
If you don't slice against the grain , it might taste a little chewy .
So you really want to cut that grain for a more tender bite .
I like to slice around a quarter inch thick that way , it's not too chewy and then plate up once the steak has been sliced , I like to shingle a little bit for a nice presentation .
Of course , finishing salt and very carefully and evenly season each slice last but not least .
Favorite part we're saucing our very beautiful steak smells so good , really aromatic from those herbs in that sauce from the rosemary and the potatoes .
I cannot wait to try this minute steak with rosemary potatoes and peppercorn sauce .
The sauce is so peppery bright from the sherry vinegar .
A little sharp from the green peppercorns and brine .
The steaks really tender .
The potatoes are really soft on the inside but crispy on the exterior .
The rosemary gives a really nice piny note goes awesome with the steak sauce .
Thanks again for joining me cooking this minute steak with peppercorn sauce and rosemary potatoes .
Please drop in birdie anytime you're around .
Say hello .
Once again , I'm Tracy , the chef and co owner