Steak and eggs au poivre with potato darphin and scallion gremolata
Binging with Babish · ♥ 8.7K likes · 495.9K views · 85 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole filet mignon
Preheat the oven to 350 and set a rack inside a rimmed baking sheet.
Gear and the oven plan
- kosher salt
- 2 whole russet potatoes
Dry brine the steak: coat generously in kosher salt on all sides and leave at room temperature at least 45 minutes so the moisture is drawn out and reabsorbed.
Julienne the peeled potatoes straight into water to rinse off starch and stop them browning.
- 6–7 whole scallions
- parsley
Trim the roots from the scallions and char the solid ends over an open flame for a couple of minutes, holding them by hand.
Charring scallions over the flame
- 1 clove garlic
- ½ tsp crushed red chili flake
- 2 tsp red wine vinegar
- extra virgin olive oil
Rough chop the parsley and charred scallions and add to the food processor with the chopped garlic, chili flake, red wine vinegar, a drizzle of olive oil, salt and pepper.
Blitz to a chunky, sprinkleable gremolata, scraping the sides down; leave it leafy rather than a sauce.
Garlic, vinegar and blitzing the gremolata
- 3 tbsp rainbow peppercorns
Crack the peppercorns coarsely in the mortar and pestle so every one is at least broken in half, then sieve out the fines so they cannot burn.
Cracking peppercorns in the mortar
Bunch the potatoes in a clean dish towel and wring them hard over a bowl, then pat them drier on a second towel.
- 4 tbsp butter
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp hot paprika
- 1 tsp kosher salt
Melt four tablespoons of butter and stir it through the potatoes with the onion powder, garlic powder, paprika and salt.
- 1 whole egg
- 3 tbsp potato flour
- shallot
Beat the egg with a pinch of salt and mix it in, then work in the potato flour until the strands are coated in a loose batter.
- 2 tbsp butter
- 2 tbsp olive oil
Heat butter and olive oil in the nonstick pan until foaming, press the potatoes into a flat even layer and cook, rotating the pan for hot spots, until the edges brown.
Flip the pancake out and back in, then finish it in the oven at 375; with no convection use 400.
- corn oil
Towel the steak dry and press the cracked peppercorns liberally over every surface.
Flipping and into the oven
Sear the steak in hot oil, including the sides, without burning the pepper, then finish it in the oven.
- 1 tbsp butter
Melt a tablespoon of butter in the pan until foamy and sweat the chopped shallot 1 to 3 minutes until translucent with a little colour.
- 2 tbsp rainbow peppercorns
Add two tablespoons of cracked peppercorns and toast about 30 seconds.
- brandy
Get the pan to a good sizzle, kill the flame, add the brandy, set it alight and turn the flame back on once the alcohol has burned off.
- ¼–⅓ cup heavy cream
Lower the heat, add the cream and cook down a couple of minutes to a consistency that drapes, thicker than nappe, leaving it a shade lighter and thinner than the finish you want.
- 2 tbsp butter
Kill the heat, wait for the bubbling to subside, whisk in two tablespoons of butter to emulsify, then season with salt.
- 2 whole eggs
Fry the two eggs sunny side up in a tablespoon of butter on one side of the pan, crisping the edges, then lower the heat and cover so the whites set with the yolks running.
Spread the gremolata thinly across the potato pancake, then lay the eggs on one side.