Steak au Poivre Sandwich with Overnight Sourdough baguettes
Servings: 4
Ingredients
For the Sourdough Baguette:
- 1 batch Overnight Sourdough Dough *recipe here
For the Steak:
- 2 Filet Mignon Steaks or sirloin
- 2 tsp. Fine Sea Salt
- 4 tbsp. Peppercorns crushed
- 2 tbsp. Olive Oil
- 2 Garlic Clove peeled and smashed
- 2 tbsp. Unsalted Butter
- 2 sprigs Rosemary
For the Mushroom Cream Sauce:
- 8 oz. Sliced Mushrooms washed and sliced
- 2 Shallots thinly sliced
- 2 tbsp. Brandy or white wine
- 3/4 cup Beef Stock
- 3/4 cup Heavy Cream
- 1 tsp. Dijon Mustard
For the Shoestring Fries:
- 4 Russet Potatoes
- 2-3 cups Frying Oil such as a neutral olive oil
- Fine Sea Salt
Instructions
To Make the Sourdough Baguettes:
- Make a batch of my sourdough bread dough. Complete up to Step 8.
- Using a knife or bench scraper, divide the dough into three equal pieces. On a floured surface, gently stretch each into appx. 10" long logs, then stretch out the sides to 3" wide. Pick up the sides to pinch together and create a baguette like shape. Gently tug the ends to create a pointed tip on both ends.
- Line a large baking pan with parchment paper, then generously dust with cornmeal or flour. Add the shaped baguettes seam-side down. Cover with Saran Wrap and place in the fridge overnight.
- The next morning, preheat the oven to 450F. Dust the baguettes and score with 3-4 slits on top of each. If the baguettes flattened overnight, gently tuck the edges to help shape up again.
- Bake for 15-20 minutes, rotating the pan halfway through baking, until deeply golden brown. Let rest for at least 30 minutes before slicing.
To Make the Filet Mignon:
- Preheat oven to 375F. Line a small baking pan with parchment paper.
- Salt both sides of the steak, then place uncovered in the fridge for 30 minutes.
- TIP: This would be a good time to start on the shoestring fries.
- In the meantime, crush the peppercorns in a blender or mortar and pestle. Place in a shallow bowl.
- Press one side of each filet mignon into the crushed peppercorns to coat.
- Place a stainless steel or cast iron skillet over medium high heat. Add the olive oil to heat up for 1 minute, until glistening.
- Add the steak peppercorn-side down to sear untouched for 3 minutes. Flip then add the butter, smashed garlic, and rosemary. Sear another 2-3 minutes, until deeply golden, basting the steak in the aromatic butter.
- Transfer the steak to the prepared pan to finish cooking in the oven for 4-8 minutes, or until desired doneness.
- Let rest at least 5 minutes before slicing into 1/2" thick slices.
To Make the Mushroom Cream Sauce:
- In the same skillet, remove the garlic and rosemary. Add the thinly sliced shallots and 1 teaspoon leftover crushed peppercorns to the leftover butter.
- Saute for 2-3 minutes, until tender and fragrant.
- Add the sliced mushrooms to cook down, about 2-3 minutes.
- Add the brandy and stir until mostly evaporated.
- Stir the beef stock, heavy cream, and dijon. Cook on Medium Low heat until thickened, about 6-8 minutes. If needed, whisk in 1 tablespoon flour.
To Make the Shoestring Fries:
- Wash and pat dry the russet potatoes.
- Use a mandolin to thinly slice, then slice with a kitchen knife into thin strips.
- Place in a large bowl, then add 1-2 cups of ice cubes and 1 teaspoon salt. Stir and set aside for 30 minutes.
- Drain the fries then transfer to a kitchen cloth to pat very dry.
- Heat up a few inches of frying oil in a skillet over medium heat, until glistening and about 375F.
- Working in batches, fry the potato strips until deeply golden and crispy.
- Transfer with a slotted spoon to a paper towel-lined plate to drain excess oil. Season with salt while still warm.
To Assemble the Sandwiches:
- Slice the baguettes in half lengthwise. Layer with the sliced steak, mushroom cream sauce, and freshly chopped parsley or chives.
- Add the top half to sandwich, then enjoy warm with the shoestring fries.
