Steak Au Poivre with Brussels Sprouts, Whipped Parsnips and Potatoes

3 lbs beef
top sirloin, new york, or rib-eye; cut into 5 oz pieces
1/4 lb butter
Fresh ground pepper
2 tbsp vegetable oil
1/4 cup shallots
1 tbsp mustard
1/4 cup cognac
2 cups veal stock
2 tbsp butter
3 tbsp cream
salt and pepper
3 lbs brussels sprouts
1 lb bacon
salt and pepper
3 lbs potatoes
boiled and peeled
1/2 lb butter
2 cups milk
1 lb parsnips
boiled seperately
For the Steak
Cut the meat into 10 equal portions. Work the butter with a paddle or wooden spoon to soften. Season the beef with salt. Spread one side of each steak with the softened butter. Coat the buttered side of the steaks with the cracked black pepper. (don’t go too crazy with the pepper)
Heat the oil in a heavy skillet and sear the pepper side of the steaks. Flip over and cook to medium/rare. Remove from pan and keep in a warm place while you prepare the sauce.
For the Sauce au Poivre
Add the shallots to the pan and cook over medium heat, stirring with a wooden spoon. Cook for a few minutes and then carefully add the cognac. Flambé the cognac and cook for a minute, then add the stock. Reduce over medium heat for 3 minutes. Stir in the mustard and mix to dissolve. Stir in the cream. Scald, then remove from heat and whisk in the butter. Season with salt and pepper.
For the Brussels Sprouts & Bacon
Cut bacon into lardons. Render and crisp over medium heat. Cook however you'd like. Steamed or fried. Stephen likes to peel off the leaves and cook in brown butter. Finish with fresh lemon juice and bacon.
For the Whipped Potatoes & Parsnips
Boil the milk with the butter, salt and pepper. Combine with hot, peeled, boiled potatoes and parsnips in the bowl of a stand mixer. Mix by hand to dissolve liquid into potatoes/parsnips. With the whisk attachment, beat the mixture (starting on low speed and accelerating slowly to high speed) for 45 seconds. Cover and keep warm.