Blue Horse Cafe
at the Crowne Plaza Hotel
803 Phillips Lane
Steak au Poivre
- New York Strip Steak
- Kosher salt and coarsely ground black pepper
- 2 tablespoons vegetable oil
- 2 shallots, finely chopped
- 1/2 cup Bourbon
- 1/2 cup demi-glace or dark stock
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons jarred green peppercorns, drained
Preheat the oven to 400 degrees F.
Pat the steak dry with paper towels and sprinkle both sides with salt and pepper. Place a large pan over medium-high flame and drizzle with the oil. Just as it begins to smoke, place the steak in the hot pan. Brown both sides until a crust forms and the meat is well-seared, about five minutes total.
Remove the steak to a cutting board to let it rest for 10 minutes before carving. Pour off excess fat from the pan, and replace pan on stove over medium-high heat. Add the shallots to the pan drippings, sauté, stirring with a spoon to scrape up the flavors in the bottom. Remove from heat.
Pre-measure the bourbon and add to pan. (Never pour directly from the bottle.) Put the pan back on the heat; tilt slightly over the burner to ignite the alcohol, or light using a kitchen lighter. The bourbon will flame for a few seconds before going out as the alcohol burns off.
Stir in the demi-glace and cream, and simmer for one minute to thicken the sauce until it will coat a spoon. Finish the sauce by stirring in the mustard and peppercorns. The recipe makes enough sauce for eight servings.
Peanut Butter Baked Banana
8-inch flour tortilla
1 T peanut butter
1 ripe banana
1 egg, beaten
1 teaspoon raw sugar
Ice cream and caramel sauce for serving
Preheat oven to 400 degrees F.
Lay the tortilla on a cutting board and spread with peanut butter.
Slice the banana in half lengthwise and place on top, Roll the tortilla into a cigar shape; brush with egg and sprinkle with sugar. Bake five minutes.
Remove from the oven, slice in half and serve with ice cream. Drizzle with caramel sauce.