AZNow.Biz visited European-inspired bistro 24 at the Ritz-Carlton, Phoenix, and sat down with Executive Chef Stephen Toevs, who discussed how he creates an efficient working environment in the kitchen, as well as the inspiration behind his dishes and more.
Learn how to make the steak in the video:
Steak Au Poivre
Created by: Executive Chef Stephen Toevs
The Ritz-Carlton, Phoenix
Yields: 1 serving
|1 10oz New York Strip Steak3 tbsp black peppercorn toasted and crushed
2 Idaho potatoes cut in French Fry style
1 cup demi glace
¼ cup heavy cream
|2 oz cognac2 tbsp chopped parsley
2 tsp chopped garlic
2 tbsp butter
3 tbsp green peppercorns
1. Preheat oven to 500 degrees. Pull steak from refrigerator and season with olive oil, salt, and cracked black pepper. Let sit for 15 minutes. In a hot, cast iron skillet sear steak for 3 – 4 minutes on each side. For medium doneness put steak in oven for 4 additional minutes, pull and rest on a plate.
2. Deep fry cut potatoes until golden brown toss with sautéed garlic, fresh parsley, sea salt and pepper.
Au Poivre Sauce
Pre-heat a thick bottom sauce pan, add 2 oz of cognac liquor, then add 1 cup demi glace and bring to a simmer. Add heavy cream and simmer again. Add green peppercorns, and whisk in 2 tbsp butter. Sauce should be slightly thick.