Monday, July 7, 2014

Steak Au Poivre and Smoked Gouda Mashed Potatoes

I know that title sounds real fancy and all but I can't tell you how easy this recipe really is.  Well, I guess I can.  It's easy. 

My sister made steak au poivre for me several years ago and it's one of mine and Garrett's favorite meals now.  I usually make it with regular mashed potatoes but last night I realized I wanted to use some of the fancy shmancy smoked Gouda cheese I have before we go on vacation so I looked up a recipe for smoked Gouda mashed potatoes.  Add some grilled asparagus to that and Bodda Bing Bodda Boom... a super easy gourmet dinner was made in no time!

I realize this may not be the healthiest meal ever (ahem, heavy whipping cream in both the entrée and the side) but for all of you health conscious folks just pretend it says water...or chicken broth...or broccoli for that matter.  You can make this your weekly cheat meal and then go for your 5 mile run.  I think I worked mine off this morning with my early morning workout.

Steak Au Poivre

TIP: The steak itself does not take long at all to cook so I would make sure the potatoes are boiled before you start on the steaks.  You can finish the potatoes (blending them) after you start on the sauce to make sure everything is warm when served.


1 lb Eye of Round Steak (Any grocery store has it.  It's a very thin cut meat.)
Peppercorn (McCormick has the grinder that works great)
1 Tbsp Butter
1 cup heavy whipping cream
1/3 cup beef broth
1 tsp Dijon mustard

  1. Grind peppercorn onto both sides of each steak and push them in a bit so they stay.
  2. Melt butter in a pan over medium high heat.
  3. Cook steaks on each side about 3 minutes (corners of steaks will pull up a little).
  4. Move steaks to a plate and set aside.  I set mine in the microwave to retain a little warmth.
  5. Don't rinse the pan yet.  You will need the "drippings" for the sauce.
  6. In a small sauce pan mix 1 cup heavy whipping cream, 1/3 cup beef broth, 1 tsp Dijon mustard and scrape the drippings (juice and brown cooked pieces left over from steak) into the sauce pain.  Bring to boil (medium high).  You can bring it down to medium and let it simmer (thicken) for about 5-7 minutes.  Just make sure you keep stirring so it doesn't burn or stick to the bottom.
  7. Serve the sauce on the side in a ramekin - it's less messy.

Smoked Gouda Mashed Potatoes

TIP: Mashed potatoes are really a decide as you go kind of dish.  As you are blending the potatoes feel free to just mix in a little cream/butter at a time until you get the consistency you want.  There is no magic measurement.  You can always add more but you can't take away what you have already put in.  Soupy mashed potatoes are no good.


2 Russet baking potatoes
2 Tbsp butter
1/3 cup heavy whipping cream
1/2 cup - 1 cup Shredded Smoked Gouda Cheese (depending on how much of a smoky flavor you want)


  1. Wash and peel potatoes.  Fill pot with water.  Cut potatoes into 1 inch cubes and put in the pot.  Bring to boil (medium high heat).
  2. After about 15 minutes pierce the potatoes with a fork.  You will know they are done with the fork easily slides through the potatoes. 
  3.  Drain the potatoes in a colander and transfer to a bowl.
  4. Add the butter, cream, cheese, salt and pepper (to taste) and blend on medium speed until they are no longer lumpy.  (Again, feel free to just start with a little butter/cream and add as you are blending.)

Leftovers are tasty and the pictures aren't mine.  :)


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