Steak Au Poivre with Herbed Fingerling Potatoes and Asparagus

• 2 (6-ounce) rib-eye steaks
• 1 teaspoon Dijon mustard
• 1 1/4 teaspoons kosher salt
• 1/4 cup coarse-cracked black peppercorns
• 2 tablespoons plus 1 teaspoon vegetable oil
• 1/4 cup minced shallots
• 1/4 cup good-quality brandy
• 1 tablespoon chopped garlic
• 2 cups veal stock
• 1/2 cup heavy cream
• 3 tablespoons butter
• Chopped parsley leaves, for garnish
• 12 fingerling potatoes
• Salt and pepper
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh sage leaves
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon chopped fresh thyme leaves

1. Asparagus (recipe follows)
2. Brush steaks with mustard.
3. Season the steaks on both sides with kosher salt, 1/4 teaspoon per side.
4. In a pie tin place peppercorns and press steaks in to coat each side with about 1 tablespoon.
5. In a heavy-bottomed 12-inch saute pan heat 2 tablespoons of the vegetable oil to smoking.
6. Cook steaks for 3 minutes on each side.
7. Transfer steaks to a plate.
8. Add the remaining 1 teaspoon of oil and the shallots to the pan.
9. Cook, stirring, for 1 minute.
10. Carefully add the brandy to the pan.
11. Note: IT WILL IGNITE.
12. Allow brandy to burn off and add garlic, and veal stock.
13. Bring to a boil and simmer until reduced by half.
14. Stir in heavy cream and continue to reduce for 2 minutes, or until sauce is thick enough to coat the back of a spoon.
15. Stir in butter and add the remaining 1/4 teaspoon of salt.
16. Serve immediately.
17. Garnish with parsley.
18. Place the potatoes in a saucepan and cover with water.
19. Set over high heat and bring to a boil.
20. Cook the potatoes until tender, about 7 to 8 minutes.
21. Remove from the heat and cool under running cold water.
22. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise.
23. Season the potatoes with salt and pepper, to taste.
24. Heat a 12-inch saute pan with the olive oil over medium high heat.
25. Place the potatoes, cut side down, in the pan and cook the potatoes until browned and crispy, about 3 minutes.
26. Turn over and cook with the sage, rosemary and thyme for another 3 minutes, being sure to toss the potatoes to distribute the herbs.
27. Adjust the seasoning and serve with the steak au poivre.
28. 1 bunch pencil asparagus
29. 2 teaspoons walnut oil
30. Salt and pepper
31. 2 tablespoons chopped walnuts
32. Trim the bottom 2-inches off the asparagus and discard.
33. Cut the asparagus into 2-inch pieces on a diagonal.
34. Heat a saute pan over high heat.
35. Add the walnut oil and heat.
36. Add the asparagus and saute until crisp-tender, about 4 minutes.
37. Season, to taste, with salt and pepper.
38. Remove from the heat and add walnuts and toss to combine.
39. Yield: 4 servings

mustard, kosher salt, coarsecracked black, vegetable oil, shallots, brandy, garlic, veal stock, heavy cream, butter, parsley, potatoes, salt, olive oil, sage, rosemary, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/steak-au-poivre-with-herbed-fingerling-potatoes-and-asparagus-recipe.html (may not work)