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Grilled Steak au Poivre with Chanterelle Mushrooms and Roast Potatoes

This grilled steak recipe is hearty and full of flavor. Steak dishes are often very versatile and can be served with many different vegetable or salad variations. This one uses fried mushrooms and roast potatoes for richness. Chanterelle mushrooms are aromatic and tasty and they range in size from tiny to fist-sized. If you are using larger American ones, rather than a European or Asian variety, you can chop them before cooking. A substitute for chanterelle mushrooms, if you cannot get them, is crimini mushrooms or button mushrooms. You can use one of these varieties or team a few different ones for an interesting side dish.

Roast potatoes are great with this grilled steak recipe because their crisp crunchiness contrasts well with the succulent steak and delicious sauce. If you prefer mashed potatoes though, you could serve those instead. Make this steak au poivre recipe your own, and that means selecting your preferred side dishes as well as adapting the recipe if you want to.

Nearly everyone loves a good grilled steak recipe and this grilled steak au poivre served with roast potatoes and chanterelle mushrooms is a classic dish, as well as a prime example of hearty comfort food.

Gourmet Grilled Steak Recipe

Ingredients -

4 medium sized steaks, 2 inches thick
1 finely chopped shallot
2 oz butter
½ cup finely chopped parsley
1 tablespoon cracked peppercorns
8 oz demi-glace
½ cup Cabernet Sauvignon or similar red wine
½ lb chanterelle mushrooms
Salt and pepper to taste

For the Roast Potatoes:

10 large potatoes
2 tablespoons salt
2 tablespoons pepper
¼ cup vegetable oil

Preparation:

Peel and quarter the potatoes. Add some salt to a saucepan full of water and boil the potatoes for 5 minutes. Preheat the oven to 400 degrees F. Drain the potatoes and let them sit for 5 minutes. Pour the oil into a roasting pan and heat for 3 minutes. Put the potatoes in the hot oil and coat them evenly. Season with salt and pepper. Cook for 30 to 60 minutes, turning them ever 20 minutes, to ensure even cooking. The potatoes are ready when gold and crispy.

Preheat the grill until very hot. Season the steaks and place them 3 or 4 inches from the heat source. Cook them for 3 or 4 minutes per side. Melt half the butter in a pan and sauté the shallots until they go transparent. This will take 2 or 3 minutes. Add the peppercorns and red wine and reduce the mixture to an essence, leaving just a hint of wine in the pan. Add the demi-glace and whisk or stir until well mixed.

Simmer the sauce until thick enough to coat a spoon. This will take 5 or 6 minutes. Meanwhile, sauté the mushrooms in the rest of the butter for a few minutes and add the parsley. Add the other half of the parsley to the pepper sauce, stir, and serve this sauce over the steaks. Serve with the roast potatoes and mushrooms and garnish each dish with a large sprig of parsley.

(Serves 4)

Wine Suggestion:

Which Wine to Serve with Grilled Steak au Poivre with Chanterelle Mushrooms and Roast Potatoes

Cabernet Sauvignon is a big, fruity red wine and is very nice to use in this recipe and to drink with it. Most California red wines are good to serve with steak, so if you prefer to use Cabernet Franc, Baco Noir, Merlot or Pinot Noir, these will also be fine if they are more to your liking. If you want to serve a white wine, Chardonnay is the best one for this grilled steak recipe.

Grilled Steak au Poivre

Photo Description:

A Picture of Grilled Steak au Poivre with Chanterelle Mushrooms and Roast Potatoes - this main dish is sure to please even the most avid steak fan in the bunch. Accompanied by roasted potatoes and chanterelle mushrooms it is a real crowd please and easier to make then one might think. Nothing brings out your meat eaters like fresh grilled steak.