"Let's Get Cooking," brought to you by PDC in partnership with the Guam Community College (GCC) Culinary Program!

In this edition, GCC's culinary team walks you through a timeless French-inspired pairing: a bold, savory Pepper Steak Au Poivre served alongside rich, comforting Potato Dauphinoise.

Whether you're preparing a romantic dinner or mastering essential culinary techniques at home, this step-by-step recipe will help you achieve restaurant-quality results right in your own kitchen.

Recipe 1: Pepper Steak Au Poivre

Ingredients

  • 2 NY strip steaks (8–12 oz each)

  • 1 cup crushed black peppercorns

  • ¼ cup olive oil

  • Salt (to taste)

  • 1 ½ cups heavy cream

  • 1 ½ cups brandy

  • For basting: Fresh garlic cloves, rosemary sprigs, and butter

Instructions

Step 1: Season the Steaks

Pat the NY strip steaks dry with paper towels, ensuring most of the surface moisture is removed. Season both sides generously with salt, then firmly press the crushed peppercorns into the surface of the steaks so they stick.

Step 2: Pan-Sear the Steaks

Cooking Method: Pan-sear

Set a medium-sized heavy skillet over medium-high heat. Carefully place the steaks into the pan. Sear for 3 to 5 minutes to build a nice, dark crust (adjust timing depending on thickness for a medium-rare finish).

Flip both steaks. During the final minute of cooking, add butter, smashed garlic cloves, and fresh rosemary sprigs to the skillet, continually basting the tops of the steaks with the melted butter. Once done, remove the steaks from the skillet and set them aside to rest.

Step 3: Make the Sauce

Reduce the heat to medium. Carefully take the pan away from direct heat and add the brandy to deglaze the skillet. Return to heat and allow the alcohol to cook off (if it flambés, allow the flame to die down naturally).

Once the liquid has reduced by half, pour in the heavy cream and stir slowly to fully incorporate. Finish by swirling in a tablespoon of butter (Monte au beurre) to emulsify and unite the rich flavors into a glossy sauce.

Recipe 2: Potato Dauphinoise

Ingredients

  • 4 Russet potatoes

  • 1 White onion

  • 1 cup whole milk

  • 1 cup heavy cream

  • Butter (for greasing the pan)

  • Salt and pepper (to taste)

Instructions

Step 1: Prep

Knife Cuts: Julienne, Rondelle

Preheat your oven to 400°F (200°C). Peel and thinly julienne one white onion; set aside. Peel the 4 russet potatoes and slice them into thin rounds (rondelles)—using a mandoline yields the best and most uniform results.

In a measuring cup, mix together 1 cup of milk and 1 cup of heavy cream. Evenly lather the interior of your baking dish with butter.

Step 2: Assemble

Lay a single layer of potato slices along the bottom of the dish, followed by a sprinkle of sliced onions, salt, and pepper. Repeat this layering process until you reach the final layer of potatoes. Pour the milk and heavy cream mixture evenly over the top layer.

Step 3: Bake

Cooking Method: Oven Baking / Broiling

Cover the baking dish tightly with aluminum foil and bake at 400°F for 45 minutes. Remove the foil and return the dish to the oven for an additional 15 minutes to allow the top layer to brown and crisp.

Remove from the oven and let sit for 15 minutes before cutting so the layers set properly.

Step 4: Plate Up!

Cut a square portion of the baked Potato Dauphinoise and carefully place it on one side of the plate. Slice or position your rested Pepper Steak Au Poivre alongside it at an angle, then generously drizzle the warm brandy-cream sauce over the steak. Pair with steamed or roasted green vegetables of your choice for a complete meal!

 

Stay tuned for new episodes of "Let's Get Cooking" for more recipes and techniques from the GCC Culinary Program by visiting GNN's Watch page.

This article is presented by PDC in partnership with the GCC Culinary Program.