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Steak Au Poivre with Roasted Rosemary Potatoes
Recipe

16 INGREDIENTS • 17 STEPS • 45MINS

Steak Au Poivre with Roasted Rosemary Potatoes

4
2 ratings
This old-school, highbrow, classic French take on meat and potatoes is sure to please. The secret of this stand-out dish is using two types of peppercorns.
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Steak Au Poivre with Roasted Rosemary Potatoes
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
This old-school, highbrow, classic French take on meat and potatoes is sure to please. The secret of this stand-out dish is using two types of peppercorns.
45MINS
Total Time
$10.70
Cost Per Serving
Ingredients
Servings
2
US / Metric
Butter
2 Tbsp
Garlic
2 cloves
Freshly Ground Black Pepper
2 Tbsp
Freshly Ground Black Pepper
Brandy
1/4 cup
Brandy
Shallot
1
Shallot
Green Peppercorns
1/2 Tbsp
Green Peppercorns
Whipping Cream
1/4 cup
Whipping Cream
Green Beans
1 1/2 cups
Beef Bouillon Cube
1
Beef Bouillon Cube
Boneless New York Strip
2
Boneless New York Strips
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Salt
1 tsp
Extra-Virgin Olive Oil
1 tsp
Extra-Virgin Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
919
Fat
57.7 g
Protein
57.9 g
Carbs
29.2 g
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Steak Au Poivre with Roasted Rosemary Potatoes
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Remove Fresh Rosemary (1/3 cup) needles from stems and mince. Discard stems, and place needles in a medium bowl.
step 2 Remove Fresh Rosemary (1/3 cup) needles from stems and mince. Discard stems, and place needles in a medium bowl.
step 3
Slice Fingerling Potatoes (1 1/2 cups) in half lengthwise and place in the same bowl with rosemary.
step 3 Slice Fingerling Potatoes (1 1/2 cups) in half lengthwise and place in the same bowl with rosemary.
step 4
Toss the fingerling potatoes with Extra-Virgin Olive Oil (1 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp).
step 4 Toss the fingerling potatoes with Extra-Virgin Olive Oil (1 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp).
step 5
Lay potatoes in a single layer on a foiled sheet pan and roast in the oven for 20 minutes.
step 5 Lay potatoes in a single layer on a foiled sheet pan and roast in the oven for 20 minutes.
step 6
Meanwhile, trim the ends off of the Green Beans (1 1/2 cups) and slice them diagonally.
step 6 Meanwhile, trim the ends off of the Green Beans (1 1/2 cups) and slice them diagonally.
step 7
Mince the Shallot (1). Set aside.
step 7 Mince the Shallot (1). Set aside.
step 8
Slice Garlic (2 cloves) in quarter-inch slices lengthwise. Set aside.
step 8 Slice Garlic (2 cloves) in quarter-inch slices lengthwise. Set aside.
step 9
Heat a medium sauce pan over medium high heat with Extra-Virgin Olive Oil (1 tsp). When oil is hot, add green beans, garlic cloves, Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp). Cook for three minutes.
step 9 Heat a medium sauce pan over medium high heat with Extra-Virgin Olive Oil (1 tsp). When oil is hot, add green beans, garlic cloves, Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp). Cook for three minutes.
step 10
Pat dry Boneless New York Strips (2) with paper towels. Press the steaks firmly into Freshly Ground Black Pepper (2 Tbsp) and Salt (1/4 tsp) to ensure an even crust.
step 10 Pat dry Boneless New York Strips (2) with paper towels. Press the steaks firmly into Freshly Ground Black Pepper (2 Tbsp) and Salt (1/4 tsp) to ensure an even crust.
step 11
Add another medium sauté pan and heat on high heat. Add half of the Butter (1 Tbsp) and Extra-Virgin Olive Oil (1 Tbsp).
step 11 Add another medium sauté pan and heat on high heat. Add half of the Butter (1 Tbsp) and Extra-Virgin Olive Oil (1 Tbsp).
step 12
When pan is hot, add the steaks. Sear for three minutes on each side. Cook longer, if desired, until desired temperature is reached.
step 12 When pan is hot, add the steaks. Sear for three minutes on each side. Cook longer, if desired, until desired temperature is reached.
step 13
Remove steaks and allow to rest until plating.
step 13 Remove steaks and allow to rest until plating.
step 14
Over medium heat, using the same pan as the steaks, add in a quarter of the remaining Butter (1/2 Tbsp) and shallot until translucent.
step 14 Over medium heat, using the same pan as the steaks, add in a quarter of the remaining Butter (1/2 Tbsp) and shallot until translucent.
step 15
Add Brandy (1/4 cup), Beef Bouillon Cube (1), half a cup of water, and Green Peppercorns (1/2 Tbsp). Stir in Whipping Cream (1/4 cup). Cook for four minutes until the sauce has reduced and is slightly thickened. Stir in the last quarter of Butter (1/2 Tbsp) and remove from heat.
step 15 Add Brandy (1/4 cup), Beef Bouillon Cube (1), half a cup of water, and Green Peppercorns (1/2 Tbsp). Stir in Whipping Cream (1/4 cup). Cook for four minutes until the sauce has reduced and is slightly thickened. Stir in the last quarter of Butter (1/2 Tbsp) and remove from heat.
step 16
Slice the steaks thinly against the grain. Place the green beans and potatoes on two plates. Fan the thinly sliced steaks next to the vegetables and spoon the sauce over the steak.
step 16 Slice the steaks thinly against the grain. Place the green beans and potatoes on two plates. Fan the thinly sliced steaks next to the vegetables and spoon the sauce over the steak.
step 17
Serve and enjoy!
step 17 Serve and enjoy!
Tags
Gluten-Free
Shellfish-Free
French
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