Steak au Poivre Sandwich with Crispy Onions

Crispy Onions

1. Combine the sliced onion and buttermilk in a bowl, separating the rings and strands. Let soak 15 minutes
2. Heat about 1 inch of oil in a separate heavy pan to 350°F. Combine the flour, cornstarch, garlic powder, paprika and salt. Lift a handful of onions from the buttermilk, let the excess drip off, then toss in the flour mixture. Shake off excess flour and fry in small batches until golden, about 2–4 minutes. Transfer to a rack and sprinkle lightly with salt. Keep uncovered.

Garlic Bread

1. Combine the butter, garlic, parsley and salt. Split the rolls and spread the mixture over the cut sides.
2. When ready, toast until golden brown

Steaks

1. Pat the steaks very dry and season generously with salt - set aside
2. Heat your oven-safe stainless sauté pan over medium-high heat, then add the tablespoon of oil. When it shimmers, add the steaks without crowding the pan. Sear a couple minutes a side, then flip every minute or so until beautifully browned. You're looking for the temp to be approximately 125-127
3. Transfer the steaks to a board and rest 10 minutes while you make the peppercorn sauce. The temperature should rise to approximately 130–135°F. Slice across the grain, saving any accumulated juices to stir into the sauce.
4. Slice the steak across the grain into roughly ¼-inch slices. Spoon a little sauce onto the bottom halves of the rolls, pile on the steak, then add more sauce and a handful of crispy onions. Add the tops and serve immediately, with extra sauce for dipping.

Peppercorn Sauce

1. After cooking the steaks, pour off excess fat, leaving about 1 tablespoon and all the browned bits. Put the pan over medium-low heat. Add the butter and shallot and cook for 2 minutes. Stir in the cracked pepper for 30 seconds.
2. Remove the pan from the heat and add the measured brandy. Return to the heat and scrape up the browned bits, simmering until the liquid is nearly gone. Add the beef stock and simmer until reduced by about half, 3–5 minutes.
3. Add the cream, Dijon and Worcestershire. Simmer gently for 3–5 minutes, until the sauce coats a spoon but still pours easily. Stir in any accumulated steak juices. Taste before adding salt. If it gets too thick, loosen with a splash of stock.