Smoked Steak au Poivre with Dominoes Potatoes and Charred Broccolini
Rated 5.0 stars by 1 users
Food:
beef
Serves:
2 to 3 people
Prep Time:
10 min
Cook Time:
1 hour 15 min
Taking a classic French-style dish to new heights with this Smoked Steak au Poivre with Dominoes Potatoes and Charred Broccolini. The steak was so nice and smokey, the sauce creamy and peppery, the potatoes crispy and soft, overall it is such a delicious meal and something a little different to make on the bbq.
By:Chef Matt Basile
Ingredients
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2.5-3 lbs cote de boeuf
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1 tsp salt
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1 tbsp pepper
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3 potatoes
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5 shallots
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3 cloves garlic
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1 bunch broccoli rabe/broccolini
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5 tbsp butter, divided
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2 tbsp black (or green) peppercorns
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2 oz Brandy or cognac
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1 tsp prepared white Horseradish
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½ cup beef stock
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¼ cup heavy cream
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1 lemon
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Chives, for garnish
Instructions
Set smoker to 275F.
Season the steak with salt and a liberal amount of pepper. Place in the smoker for 45 minutes to one hour or until internal temp is 115F-120F.
To prep your potatoes, cut off all four sides to make them into a long rectangle shape, then cut off the ends. Fill a pot with water and place on the elevated rack, add in the potatoes and bring the water to a boil and cook until fork tender, but there is still a bit of resistance.
Finely dice two of the shallots and set aside.
Thinly slice the garlic. Add a drizzle of oil to a cast iron pan and add the broccolini, top with the sliced garlic and 2 tbsp of butter and place in the smoker. Let cook until tender.
Slice the rest of the shallots in half lengthwise and peel. Place in the smoker for about 15 minutes.
Carefully remove the potatoes from the water. Thinly slice your potatoes, keeping each slice in place and grouped together, to give the illusion that the potato is still whole. Skewer the potatoes lengthwise to keep all the pieces together. Place on the flattop with a bit of oil. Add a tbsp of butter to each potato. Allow to cook and brown, turning them using the skewer, so all sides become golden and crispy.
Remove the steak from the smoker and set aside to rest. Remove the shallots from the smoker and place on the flattop to sear on both sides.
Finely chop the chives.
Remove the broccolini from the smoker and transfer straight onto the elevated rack to char, reserve the garlic and butter in the pan.
Place a stainless-steel pan on the elevated rack once you have removed the broccolini. Pour the reserved butter and garlic into the pan. Once hot, add the chopped shallots and mix. Add in the peppercorns and slowly pour in the liquor and mix. Add in the horseradish and whisk, while slowly pouring in the beef stock. Pour in the cream and mix. Squeeze in the juice from half a lemon, mix and then let reduce.
Sear the meat on both sides on the elevated grill rack, making sure to get the fat cap too. Remove everything from the grill. Squeeze the juice from half a lemon onto the meat and allow to rest, 8-10 minutes.
Slice about half the steak, about to where the bone starts, and leave the rest uncut. Transfer to a platter, making sure to keep it all together, with the sliced meat slightly fanned out, but it should still look like a full steak. Place the charred broccolini and shallots on one side of the steak and the dominoes potatoes on the other. Pour the pepper sauce over the part of the steak that isn’t cut. Top the steak with chopped chives and a dollop of horseradish. Serve extra sauce on the side for dipping.