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RECIPE
16 INGREDIENTS17 STEPS45min

Steak Au Poivre with Roasted Rosemary Potatoes

4.0
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.
Steak Au Poivre with Roasted Rosemary Potatoes Recipe | SideChef
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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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
45min
Total Time
$11.22
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2 Tbsp
2 cloves
2 Tbsp
Freshly Ground Black Pepper
1/4 cup
Brandy
1
Shallot
1/2 Tbsp
Green Peppercorns
1/4 cup
Whipping Cream
1 1/2 cups
1
Beef Bouillon Cube
2
Boneless New York Strips
2 Tbsp
Extra-Virgin Olive Oil
1 tsp
1 tsp
Extra-Virgin Olive Oil
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Nutrition Per Serving

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CALORIES
928
FAT
58.0 g
PROTEIN
58.2 g
CARBS
30.7 g

Cooking Instructions

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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 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 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 7
Mince the Shallot (1) . 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 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 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 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 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!
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Nutrition Per Serving
Calories
928
% Daily Value*
Fat
58.0 g
74%
Saturated Fat
22.5 g
112%
Trans Fat
0.4 g
--
Cholesterol
185.9 mg
62%
Carbohydrates
30.7 g
11%
Fiber
5.1 g
18%
Sugars
5.3 g
--
Protein
58.2 g
116%
Sodium
3362.4 mg
146%
Vitamin D
0.5 µg
2%
Calcium
156.4 mg
12%
Iron
5.7 mg
32%
Potassium
317.6 mg
7%
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