This is a spicy twist on the classic.  The key addition is Sambal which adds a delicious warmth to the sauce.

 

As I don't have celiac disease, I sometimes treat myself to a few potatoes. I love this potato galette as it is buttery and crispy. But I also love it with parsnips. The sweetness of the parsnips is a beautiful contrast to the heat of the steak. And this of course makes it keto or low carb.

 

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Ingredients

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• 2 - ½ lb filet mignon steaks about 3/4" thick

• 1/2 tablespoon kosher salt

• 2 tablespoons whole black peppercorns

• 1 tablespoon avocado oil

• 1/3 cup finely chopped shallots

• 1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces plus 2 tbsps for searing meat

• 1/2 cup Cognac or other brandy

• 3/4 cup heavy cream

• 1 tsp sambal (Indonesian hot pepper paste)

• 2 fresh chili peppers

• fresh peas slightly boiled

• parsley

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• potato galette (recipe below - start this first)

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• OR

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• roast parsnips, roast acorn or delicato squash and parsnip purée (recipe below)  

 

Pat steaks dry and season both sides with kosher salt (alternatively, you can add salt to crushed peppercorns). 

 

Coarsely crush peppercorns with bottom edge of a heavy skillet, then press pepper evenly onto both sides of steaks. 

 

Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add avocado oil and butter, swirling skillet until oil and butter are hot.

 

Add steaks to pan about 3 minutes per side for medium-rare. Transfer steaks as cooked to a heatproof platter. If need be warm in oven just before serving.

 

Pour off fat from skillet, then add 2 tbsp butter and shallots to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes. Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add sambal and any meat juices accumulated on platter. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. 

 

Char red peppers over stove burner or broil in oven. 

 

To serve:

Place galette or squash in center of plate. Top with steak. Spoon sauce over steak. Sprinkle with chopped parsley and peas. Top with charred pepper.

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Potato Galette

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• 2 - 3 Yukon Gold potatoes

• salt

• pepper

• olive oil

• 1-2 springs fresh thyme

• 2-3 tbsp butter

 

Preheat oven to 375 degrees.

 

Slice potatoes thin with skin on.  Brush pan or parchment lined pan iwth olive oil.  Arrange potatoe slices in circle to form galette, about 6" in diameter.

 

Sprinkle with more olive oil.  Salt. Pepper. Dot with butter. Sprinkle with chopped thyme.

 

Put in oven and cook until potatoes are brown and crispy on edges, about 30 -40 minutes.

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Parsnips

Parsnip purée (see recipe)​

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For the roasted parsnips, preheat oven to 375F, place parsnips on sheet pan, coat in olive oil, season with salt and pepper. Roast for about 20 min or until done flipping over midway.

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Squash

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If using acorn squash, cut in half, remove seeds, cut each half crosswise into semi rounds.  

 

If using delicato, cut into full rounds, removing seeds form centers. Cook same as parsnips, however, may be done before.

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