60-Minute Gourmet
ONE of the most popular beef dishes in restaurants is still steak au poivre, in which beef is coated liberally with cracked black pepper before it is cooked in a hot pan. The sauce is usually made with beef stock, shallots, red wine and maybe brandy. It is a compelling combination if the cook skillfully balances the hot peppers and the sweet elements.
Home cooks may not have time to go through all of that, especially on a busy weeknight, so the recipe below is offered as a quick and pleasing alternative. The beef is rubbed all over with cracked pepper, then placed in a marinade of red wine, olive oil, vinegar and seasonings. While the steak is marinating you can begin the side dish and make other preparations. At this time of year you may opt for broiling rather than grilling outside. Both methods yield delicious results.
Save the marinade, and use it to make a quick sauce. All you do is add a little chicken broth and tomato paste, and then reduce. A swirl of butter at the end adds smoothness and richness.
The perfect side dish is fluffy mashed potatoes, which are invariably best when done by hand with a potato masher or potato ricer. Carrots and onions have been added for extra color and flavor. You could substitute all kinds of mashed vegetables like turnips, celery, roasted sweet peppers, squash and fennel. Broiled Peppered Fillet of Beef
1 1/4 pounds center-cut fillet of beef, well trimmed  1/4 cup cracked black peppercorns  2 crushed garlic cloves  2 bay leaves  2 sprigs fresh rosemary or 1 teaspoon dried  1 cup dry red wine like Pinot Noir  1 tablespoon olive oil  1 tablespoon red wine vinegar  Salt to taste  1/2 cup chicken broth, fresh or canned  1 teaspoon tomato paste  2 tablespoons butter
1. Rub the fillet with the cracked black pepper. Place in a non-aluminum deep dish, and add the garlic cloves, bay leaves, rosemary, red wine, olive oil, vinegar and salt. Cover, and let stand for 30 minutes. Drain, pat dry, and reserve marinade.
2. Preheat the oven broiler to high, or prepare the charcoal.
3. If the fillet is to be cooked in an oven broiler place it on a rack about 3 inches from the heat source. Broil, turning and searing evenly all around, for about 12 to 15 minutes for rare. Cook longer for well done. Transfer to a warm platter and keep warm. If the fillet is to be cooked on a hot clean grill, place the fillet on the grill. Cook and sear all around evenly for about 12 to 15 minutes for rare.
4. Meanwhile transfer the marinade to a small saucepan and over high heat reduce by half. Add the chicken broth, tomato paste and any juices that may have accumulated around the fillet.
5. Reduce sauce by more than half, stir in butter and check seasoning.
6. Slice the meat into thin slices and serve with the sauce.
Yield: 4 servings  Approximate nutritional analysis per serving: 370 calories, 25 grams fat, 105 milligrams cholesterol, 225 milligrams sodium (before salting), 30 grams protein, 6 grams carbohydrate. Mashed Potatoes and Carrots
1 pound Russet or Yukon Gold potatoes  3/4 pound carrots, peeled and sliced, about 1/4 inch thick  1/2 cup sliced white onions  Salt and freshly ground pepper to taste  1 cup milk  2 tablespoons butter  1 pinch nutmeg, freshly grated  pinch ground cumin  2 tablespoons finely chopped parsley.
1. Peel potatoes, and rinse well. Cut lengthwise into large cubes.
2. Place the potatoes, sliced carrots and onions in a saucepan with water to cover and salt to taste. Bring to a boil and simmer for 12 to 15 minutes or until the potatoes are tender. Drain.
3. Meanwhile heat the milk in a saucepan.
4. Place the potato mixture through a food mill or a potato ricer. Place into a saucepan, add the butter and mix well with a wooden spoon. Add the nutmeg, cumin and parsley. Add the milk, gradually stirring with a wooden spoon. Check for seasoning and keep warm.
Yield: 4 servings  Approximate nutritional analysis per serving: 210 calories, 8 grams fat, 25 milligrams cholesterol, 120 milligrams sodium (before salting), 5 grams protein, 30 grams carbohydrate.