Steak au Poivre, Projects, and Bad Pups

After two years of being in our home, we my husband is making great progress in our downstairs level.  We just had the second load of lumber delivered for Phase 2 of the remodel/build-out.  He is tackling it for about 2 hours every night after work, to try and stay on schedule.  We have a long road ahead but it is definitely doable and we are starting to really see it come together and visualize the finished product.

Standing in the gaming/entertainment area looking at bedroom framing.

The entrance to our dining / wine room grotto.

The future kitchenette.

This is the picture of utopia in a pup's eyes.

Ever since the plywood saw has started up and remnants fall in the work zone, little "gremlin puppies" show up at our house in the middle of the night.  Apparently it is super fun to run downstairs in the middle of the night, pitch dark and find your favorite piece of plywood.  Then, (in the quietest stealth mode) you bring it back upstairs and shred it...and shred it some more...and keep shredding until you have left tiny toothpicks in the carpet for your people to step on first thing in the morning.

There is now a baby gate at the top of the stairs to keep out nightly gremlins!

Have a blessed, happy, and healthy day.

Steak au Poivre

Four 6 to 8 ounce filet mignons or your favorite cut steak

1 tsp kosher salt

1 Tbl whole peppercorns

1 Tbl canola oil

2 Tbl butter

1/3 cup finely chopped shallots from 1 medium size shallot

1 (8 ounce) package fresh baby bella mushrooms, cleaned and stems removed (keep whole)

1/2 cup beef stock

3/4 cup heavy cream

1 tsp Dijon mustard

Pat the steaks dry. Season the steaks all over with the salt.

Seal the peppercorns inside a small plastic bag and place on a hard surface.  Using a meat mallet or rolling pin, pound the peppercorns until they are coarsely crushed.  Press the crushed pepper evenly onto both sides of steaks.

In a large cast iron skillet, heat the oil over medium-high heat.  When the oil is hot and shimmering, add the steaks and cook for about 4 minutes on each side, turning once, for medium-rare (or 5 minutes per side for medium).  Transfer the steaks to a platter and tent with foil.

Pour off excess oil from the pan (do not wipe).  Lower the heat to medium-low and add the butter, shallots, and mushrooms.  Cook stirring constantly while scraping up the brown bits, until the shallots and mushrooms are golden brown and softened, 2 to 3 minutes.  Add the beef stock and boil, stiring to scrape up the bown bits, until the liquid is reduced by half.  Add the heavy cream and Dijon mustard and gently boil until thickened, about 3 minutes.  

Transfer the steaks to plates and spoon the sauce and mushrooms over top.

Enjoy!

One Year Ago: Cherry-Apple Pie Pull Apart

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Four Years Ago:  French Dip Date Night

Five Years Ago:  Bistro Sandwich and Best Day Ever

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Seven Years Ago:  Zinfandel, Roasted Garlic and Cheese Platter for Rainy Days and Mondays

You have no idea how painful this is to step on at 5 am!