Le Rivage Steak Frites for Two
Two 18 oz USDA Prime 35 day dry aged New York strip steaks.
The knife in the picture is "at least 100 years old," according to Chef Denamiel, having been handed down through the generations. An no, neither his father nor grandfather changed either the blade or handle.
The chef starts off the seasoning with a secret ingredient that he won't divulge.
Clarified butter is used to lubricate the steak.
On to the grill
The steak are cooked in a broiler.
Steak on the grill
The steaks sizzle as soon as they hit the grill.
Flipping the steak
Denamiel flips the steaks.
It doesn't take long for the steak to get seared.
The steaks are rested for at least 10 minutes.
Crushing black peppercorns
The chef uses a saucepan to crush the black peppercorns that form the basis of the sauce. Unlike most steak au poivre recipes, he doesn't coat the steak itself in peppercorns.
The crished peppercorns are swept into a pan.
The peppercorns are toasted in the pan to intensify their aroma.
The liquid is reduced by half.
Minding the reduction
Chef Denamiel tends to his sauce.
The sauce is now ready for the next phase.
Red wine sauce
After the green peppercorns have been incorporated, the chef paddles red wine sauce in to the pan. The red wine sauce is a classic Burgundian recipe with some secret family additions. It is uses the veal stock as its base.
Back to the boil
The sauce is brought back to boil and reduced again.
Heavy cream goes in to give the sauce some body.
The right profile
The sauce is at the right consistency when it coats the back of a spoon with out dripping off.
Ready for the table
The steak comes with french fries and grilled asparagus.