Steak Au Poivre Sandwiches
2 lbs. Boneless beef ribs, ribeyes, or New York strip (the choice is yours)
1 Tbsp. sea salt
1Tbsp. minced garlic
1 Tbsp. butter
1/4 c. brandy
1 1/2 c. beef stock
2 Tsp. green peppercorns
1/4 c. button mushrooms wiped and sliced
1 loaf garlic bread
8 slices Swiss cheese (may use a cheddar for a heavier robust flavor or bleu cheese for a bit more tang)
1. Mix garlic and sea salt in a small bowl and generously rub the mat with the mixture. Set aside.
2. Drop butter into a grill pan and heat on high until the butter has melted but the milk solids have not browned. Place beef in grill pan and cook on both sides until meat is firm. Ideally, medium to medium rare is perfect for this recipe as it will be finished off in the oven. When beef is done, set aside to rest. Preheat oven to 400.
3. While the meat is resting, place brandy in a medium hot saute pan (stainless steel) and ignite (flambe). Be cautious when doing this. After flame has died, add beef stock and peppercorns and continue to simmer until stock has reduced to about 1 1/2 cups. Add mushrooms and turn off heat.
4. Remove garlic bread from its wrapper and lay butter side up on cookie sheet. Thinly slice rested beef (against the grain) layer pieces on top of the bread. Pop into over for about 8 minutes, long enough to melt the butter and cook the beef until slightly pink. Remove from oven and top with cheese.
5. Place back in oven for 5 minutes more, until cheese has melted.
6. Strain Au Poivre sauce and serve with sandwich.
Cooking Notes: The garlic and sea salt rub is a technique used in Brazil for all their meats. Its a simple clean flavor allowing the flavor of the beef to shine through without all the complication of herbs and spices. Traditionally, Au Poivre is not made with cheese but I felt that this would b a great cross between a French Dip and Steak Au Poivre. Its a simple dish that can be made after a long day of work without much fuss.