Steak Au Poivre and Scalloped Mashed Potatoes

Episode 2 of our cozy Sunday Dinner series is another classic - steak au poivre with scalloped mashed potatoes!

Ingredients

A good cut of meat like a bone in ribeye, strip steak, filet, or bavette cut - ours was under 2lbs
1/2 tbsp avocado oil
2 garlic cloves total
~ 3 tbsp of butter
2 shallots
2 sprigs rosemary
2-3 tbsp heavy cream
1/2 - 1 cup beef broth
3 tbsp Cognac
3-4 tbsp Green peppercorns in brine ( ones we ordered) or cracked pepper
Cracked pepper and salt
8 large yukon gold potatoes
1-2 cups whole milk
1/2 cup heavy cream
3 garlic cloves
3 tbsp of butter
1 cup grated cheddar cheese
1/2 grated parmesan reggiano cheese
1/4 cup soup cream
Chives
2-4 sprigs Thyme

Preparation

1
Pat steak fry and top with salt and pepper on a wire baking rack to dry brine - set in the fridge for at least 1 hour or even overnight
2
In a cast iron or stainless steel pan, bring to medium-high heat and add your avocado oil, then sear beef on each side until you form a really nice crust (internal temp should be 130-135 degrees for perfect medium-rare)
3
Once you flip the steak add butter, 1 halved shallot, 2 whole garlic cloves, and rosemary and slowly spoon over steak to baste - let rest
4
Once the steak is cooked, remove and turn heat to medium and add 1 diced shallot and 1 clove minced garlic and 3-4 tbsp of the green peppercorns. _If you are using cracked pepper, use way less - it will be potent and you cannot add dry whole peppercorns (even if they are green) they will be too strong!
5
Deglaze with beef broth and cognac (cook off for about 3 minutes) and finish with cream and cracked pepper and salt to taste
6
Slice your steak and top with au poivre sauce!
7
Start by peeling and dicing 6 potatoes and boil until tender and then peel, half and thinly slice the other 2 potatoes for the scalloped topping
8
Toss 1 tbsp melted butter, 1 clove grated garlic, salt & pepper, and half of the grated parm with the sliced potatoes
9
Combine the milk, cream, 2 tbsp butter, thyme, and 2 garlic cloves in a saucepan over low heat to be added to the potatoes
10
Once potatoes are fork tender, pass through a ricer or use a potato masher to mix and slowly add in the milk mixture, make sure to mix in the two softened garlic cloves
11
Finish with salt, pepper, cheddar cheese, and sour cream
12
Pour into buttered pie dish and top with sliced potatoes evenly, the remaining parmesan reggiano and 1 tbsp butter diced and evenly spread on top
13
Cover and bake for 20 minutes at 400 degrees, then uncover and cook for another 20-30 (broil lightly if needed) until golden brown
14
Top with chives and flakey salt