Dixie Quicks peppercorn / steak au poivre @ home
beerorkid | July 28, 2009
^sorry I did not get a final pic
Got this idea from triple D when they visited Dixie Quicks (Site seems down) in Omaha. YOUTUBE of episode (recipe 2 mins in)
Mixing fresh peppers and onions into the sauce seemed like a great idea since we have modified the standard anyway.
We have been rocking the peppercorn steaks for a long time. It was getting a bit old and we decided to chill on them for a while. I saw the vid and knew we had to try it. I picked up the biggest NY strip I could find, some Anaheim peppers, and onion. I really did not check the steak enough and it was not a good cut at all 
Still decided to try it out because the sauce looked so interesting.
Lightly coated the steak with cracked black tellicherry peppercorns and salt to sear the sides. Loaded it in the toaster oven to cook through.
After searing the steak in some clarified butter in went the onions and peppers to get them sweated.
added some concentrated beef broth to deglaze the fond and begin the sauce.
Added some table cream and simmered the sauce to a consistancy we like and poured over the steak and mashed potatoes. The steak was bad, but the sauce was simply amazing. I doubt we will ever go back to it without the onions and peppers.
Interesting indeed. I am cooking steak tonight (a cheap sirloin
Mr. T | July 28, 2009Interesting indeed. I am cooking steak tonight (a cheap sirloin cut marinated in italian dressing). Bought some sweet yellow onions and will fry them as a topping. My question is: Why would you make a heavy sauce for a NY strip?
Too bad the steak was poor quality. By the way, what are the best places in town to get sirloin cuts? Hyvee has good cuts. Anywhere else you know?
Well table cream was a bit lighter, but yeah.
beerorkid | July 28, 2009Well table cream was a bit lighter, but yeah. A flavor packed punch while sharing a steak makes weekends rule.
I am really out of the loop when it comes to steaks. I chose bad, but have had great luck with Ideal.
Cetaks out on pioneers has pretty decent steaks. They're
thedish | August 6, 2009Cetaks out on pioneers has pretty decent steaks. They’re a bit pricey, but worth it. Also have dry-aged but have never tried it.
We have not bought steaks for a really long time
beerorkid | August 6, 2009We have not bought steaks for a really long time because we were doing the tenderloins for over a year. Got them cheap at Sams and carved them up myself. We usually try to get hollenbeck beef otherwise, but I was in a rush and just grabbed the biggest one I could find. Mad it again last sat and picked up the biggest NY I have ever seen from leons. Turned out great.
The aged meat at cetaks looks so scary and delicious… nom