Sometimes when we are busting through Windham on our way to Roxbury we stop at Brandywine restaurant which I’ve mentioned before here. Last time there I had the Steak Au Poivre, which was excellent and gave me the idea to make the au poivre for my lovely vegetarian husband. Tofu steaks aren’t really my cup of tea, I find tofu somewhat bland, but slathered with the zing of a hot black creamy peppercorn sauce and we have a winner.
Au Poivre sauce
2 tbsp black peppercorns crushed
3 shallots finely chopped
3 tbsp butter
1/2 c heavy cream
2 tsp good quality mustard
2 tbsp olive oil
1 c veggie, chicken or beef broth
Heat the olive oil and saute the shallots about 4 mins until lightly golden, add the peppercorns, stir together well and saute another 2-3 mins. Add the stock, simmer 5 mins until slightly reduced then on a low heat add the butter, cream and mustard, simmer another 8 mins until reduced again slightly, season with salt.
Serve over slabs of golden fried tofu.
For the Tofu, I cut hefty slices “steak like”, blotted them dry on paper towels and then lightly coated them with cornstarch. Gently fry until golden brown using vegetable oil. As a side green I made a simple Kale salad by chopping the kale in a fine shred about 3 large leaves, then squeezing the juice of 1 lemon over, 2 tbsp good quality olive oil and sprinkle sea salt, to round out your meal. Yum.
tofu thinly coated with cornstarch
pan seared until golden brown
served with roasted potatoes and garlic and a simple kale salad
steak… what steak?