Friday, July 1, 2011

Spaghetti with Roasted Garlic-Horseradish Cream Sauce and Steak au Poivre

This sounds like a pretty fancy dish, but it's ridiculously easy to prepare, and you will most likely have all these ingredients (except for the meat, of course) on hand. Note: this is not a healthy dish, and it shouldn't be. I mean, just look at the ingredients. You're salivating over creamy, meaty goodness, aren't you? Balance it out with lots of local fresh vegetables and do a few laps in the morning. You'll be very happy with it, I promise.
























Total Time: about 45 minutes
Makes 4 servings

Ingredients:
1 1/4-1 1/2 lbs boneless ribeye steaks (about 1-inch thick), cut into 4 equal pieces
12 oz dried spaghetti
2 C heavy cream
3 Tbsps prepared horseradish
1 small head garlic
1 Tbsp extra virgin olive oil
2 Tbsps whole black peppercorns, or steak rub of choice (Penzey's Lemon Pepper seasoning is really nice)
2 Tbsps butter
kosher salt
freshly ground black pepper

Procedure:
Preheat the oven to 425F. Bring the steaks to room temperature while you prepare the other ingredients.

Roast your garlic: cut off the top of the garlic head so the tops of the cloves are exposed. Place the head on a sheet of foil, drizzle with the olive oil and a bit of kosher salt, and pinch the top of the foil closed. Place the garlic in the oven for about 15-20 minutes, or until the cloves are soft and mushy and awesome. Squeeze out the garlic cloves into a small bowl. Add the horseradish, and some salt and freshly ground pepper to taste, and stir to combine. Set aside.

Crush with a mortar and pestle (or heavy pan, or instrument of choice) the whole peppercorns. Season the steaks well with kosher salt and pat the crushed peppercorns on the tops and bottoms of the steaks.

Meanwhile, make your cream sauce: heat the cream in a small saucepan over medium heat. Bring to a simmer and reduce to a cup of liquid. Remove from the heat and add the roasted garlic mixture, stirring to combine. Taste for seasoning. Keep the sauce warm while you finish the dish.

While the cream's going, cook your steaks. Heat a 10- to 12-inch iron skillet over medium-high heat and melt the butter. Add your steaks and cook 3 minutes per side, or until an instant-read thermometer reads 130F for medium rare). Remove the steaks from the pan, cover loosely with foil, and leave them alone for at least 5 minutes to lock in all the juices. Then thinly slice the steak into 1/4-inch slices.

Bring a large part of water to boil and season generously with salt. Cook the spaghetti noodles until tender and drain. Combine the warm noodles with the sauce, plate, and top with slices of steak. End of salivation.

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