Steak Au Poivre + Creamy Polenta Ingredients Steak: 8 oz Zabuton Steak 1 whole Garlic 3 sprigs Rosemary 5 sprigs Thyme 4 tbsp Butter 1/4 cup Yondu Umami Sauce 1 tsp minced Chives Au Poivre Sauce 1/3 cup Cognac 1/2 cup Beef Jus  1/2 cup Heavy Cream 2 tbsp Crushed Peppercorn 2 tbsp Green Peppercorn 2 minced Shallots 2 tbsp Butter Creamy Polenta 2 cups Coarse Polenta 4 cups Chicken Stock 1/2 cup Dried Porcini Mushrooms 2 cups Heavy Cream 3 sprigs Rosemary 3 sprigs Thyme Instructions: Pre-heat oven to 220F. Season your steaks with kosher salt.  Get a carbon steel/cast-iron pan ripping hot, add any high smoke-point oil, and once smoking sear steaks on all sides until brown then remove from pan.  Drop heat to medium, and add butter, garlic, thyme, and rosemary.  Once foaming, return steaks, and baste all sides until browned further, about 30 seconds a side.  Remove steaks again, add your Yondu umami sauce, then pour over steaks.  Place into oven and cook to desired doneness, ours were cooked to 132F.   Add your chicken stock, polenta, and dried porcini mushrooms to a pot and get boiling.  Make sure to whisk continuously.  Once simmering, lower heat and continue whisking every five minutes.  In a separate pot make infused cream.  Add heavy cream, rosemary, and thyme.  Polenta should be finished after 45-60 mins.  Add the infused cream to polenta at the end and adjust seasoning to your liking. To make the sauce, melt your butter in a pan and sweat the shallots until soft, about 3-5 minutes.  Add your cognac off the heat, being careful as flareups can occur.  Reduce the cognac until almost gone, about 90%, then add your beef jus and heavy cream.  Add your green and black peppercorns and simmer until you get a gravy-like consistency.  Adjust seasoning. #steakaupoivre #steak #polenta #foodtiktok #wagyu #frenchfood #michelin