There’s something incredibly satisfying about a classic beef steak, especially when it’s dressed up with a rich peppercorn cream sauce. The contrast of the tender, juicy meat against the creamy, peppery goodness is simply divine! And let’s not forget the roasted potatoes—crispy on the outside, fluffy on the inside—perfectly complementing the steak. Preparing this dish is not just about cooking; it’s an experience! From the sizzling sound of the steak hitting the pan to the inviting aroma wafting through your kitchen, every step is a delicious journey. Trust me, once you try this, it’ll become a staple in your culinary repertoire!
Ingredients for Beef Steak Peppercorn Cream Sauce Roasted Potatoes
- 2 beef steaks (8 oz each)
- 2 tablespoons black peppercorns
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- 1 pound baby potatoes, halved
- 2 tablespoons fresh parsley, chopped
How to Prepare Beef Steak Peppercorn Cream Sauce Roasted Potatoes
Preparing the Beef Steaks
First things first, let’s season those beautiful beef steaks! Start by generously sprinkling salt on both sides. Now, here’s the fun part: take your black peppercorns and press them firmly into the meat. This not only adds an incredible flavor but gives that gorgeous crust when seared. Heat a skillet over medium-high heat and drizzle in your olive oil. Once it’s shimmering, carefully place the steaks in the pan. Sear them for about 3-4 minutes on each side for that perfect medium-rare finish. Remember, don’t overcrowd the pan; give them space to breathe! After searing, remove the steaks and let them rest for about 5-10 minutes—that’s essential for juicy, tender bites!
Making the Peppercorn Cream Sauce
Now, let’s whip up that luscious peppercorn cream sauce! In the same skillet where you cooked the steaks, add your minced garlic. Sauté it for just about a minute—oh, the smell is heavenly! Then, pour in the heavy cream and stir in the Dijon mustard. This is where the magic happens! Allow the mixture to simmer gently, stirring occasionally, until it thickens up nicely. If you want to elevate the flavor even more, consider adding a splash of brandy—trust me, it takes the sauce to a whole new level! Keep an eye on it; you want it to coat the back of a spoon, but not too thick.
Roasting the Potatoes
While the sauce is simmering, let’s focus on those baby potatoes. Toss them in a bowl with olive oil, salt, and a good crack of pepper. Make sure they’re evenly coated for that crispy goodness! Spread the potatoes out on a baking sheet in a single layer—this helps them roast evenly. Pop them in the oven preheated to 400°F (200°C) for about 25-30 minutes. You’ll know they’re done when they’re golden brown and fork-tender. Give them a little shake halfway through for even roasting. And voilà! You have perfectly roasted potatoes to accompany your steak and sauce!
Tips for Success
To really nail this beef steak peppercorn cream sauce with roasted potatoes, there are a few pro tips I swear by! First, let’s talk about meat temperature. For that perfect medium-rare steak, aim for an internal temperature of about 130°F (54°C). I highly recommend using a meat thermometer—it’s the best way to ensure you’re not guessing and ending up with overcooked beef. Also, be sure to let your steaks rest for those crucial 5-10 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a tender and juicy steak.
Now, when it comes to the cream sauce, consistency is key! You want it to be thick enough to coat the back of a spoon but still pourable. If it seems too thin, let it simmer a bit longer, stirring occasionally. Just keep an eye on it so it doesn’t reduce too much. And if you like a little kick, don’t hesitate to adjust the amount of black pepper in the sauce to your taste—more is always merrier for peppercorn lovers!
Lastly, don’t forget to taste as you go! Seasoning is everything, and a little extra salt or a hint of lemon juice at the end can elevate the whole dish. Trust me, with these tips, you’ll be serving up restaurant-quality meals right in your own kitchen!
Variations on the Recipe
One of the best parts about this beef steak peppercorn cream sauce with roasted potatoes is how adaptable it is! If you’re feeling adventurous, why not switch up the type of steak? Instead of the classic beef steak, you could try using a ribeye for a richer flavor or a filet mignon for that melt-in-your-mouth tenderness. Each cut brings its own unique taste and texture to the dish!
Another way to play with the flavor profile is by experimenting with different herbs in the cream sauce. Fresh thyme or rosemary can add an aromatic touch that pairs beautifully with the richness of the cream and peppercorns. Just toss in a few sprigs while the sauce simmers for an herbal infusion that elevates the dish!
If you’re in the mood for something zesty, consider adding a splash of lemon juice or a bit of lemon zest to the sauce right before serving. It brightens the flavors and adds a refreshing contrast to the creaminess. You can also swap out the Dijon mustard for a grainy mustard for a different texture and a peppery bite.
Feeling bold? Incorporate some sautéed mushrooms into the sauce for an earthy depth or even a touch of blue cheese crumbles for a punch of flavor! Each of these variations can transform the dish into something completely new while maintaining that comforting essence we all love. The possibilities are endless, so don’t hesitate to get creative and make it your own!
Nutritional Information Disclaimer
When it comes to nutritional values, it’s important to note that they can vary based on the specific ingredients and brands you choose. For instance, the type of beef steak, the brand of cream, or even the olive oil can all influence the final numbers. Generally, for this beef steak peppercorn cream sauce with roasted potatoes, you can expect each serving to contain about 700 calories, 45g of fat, and 45g of protein. However, these values are only estimates, and I encourage you to check the labels of your ingredients for the most accurate information. Remember, cooking is all about balance and enjoying what you create, so feel free to tweak this dish to suit your dietary needs while savoring every bite!
FAQ Section
Can I store leftovers?
Absolutely! If you have any leftover beef steak peppercorn cream sauce with roasted potatoes, let them cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. Just remember, the potatoes may lose some crispiness when reheated, but they’ll still be delicious!
What’s the best way to reheat the steak?
To reheat your steak without drying it out, I recommend using a low heat method. Place the steak in a skillet over medium-low heat, adding a splash of beef broth or water to keep it moist. Cover the skillet with a lid and heat for a few minutes on each side until warmed through. This should help maintain its juiciness!
What sides pair well with this dish?
This beef steak peppercorn cream sauce is rich and hearty, so I love pairing it with a light side salad or some steamed green beans for a refreshing contrast. Roasted asparagus or Brussels sprouts also work wonderfully, adding a nice crunch and color to your plate.
How do I achieve different levels of doneness?
Achieving the perfect doneness for your steak is all about temperature! Here’s a quick guide: for rare, aim for about 120°F (49°C); medium-rare is around 130°F (54°C); medium is 140°F (60°C); medium-well sits at 150°F (65°C); and well done is about 160°F (71°C). Using a meat thermometer is the best way to ensure you hit your desired level!
Can I make the cream sauce ahead of time?
Yes, you can prepare the peppercorn cream sauce ahead of time! Just make sure to let it cool before storing it in an airtight container in the refrigerator. When you’re ready to serve, gently reheat it over low heat, stirring occasionally, and add a splash of cream if it thickens too much.
What can I use instead of black peppercorns?
If you want to switch things up, you can try using white peppercorns for a milder flavor or even crushed pink peppercorns for a fruity twist. Just keep in mind that each type of pepper will bring its own unique taste to the sauce!
Final Thoughts
I can’t wait for you to try this beef steak peppercorn cream sauce with roasted potatoes! It’s such a delightful combination that never fails to impress. Trust me, whether it’s a special occasion or just a weeknight dinner, this dish will elevate your meal and leave everyone asking for seconds. I’d love to hear how it turns out for you! Feel free to share your experiences, any tweaks you made, or even the special moments enjoyed around the table. Cooking is all about joy and connection, so let’s celebrate those delicious moments together!
For more information on cooking techniques, you can check out Serious Eats for detailed guides on steak preparation.
Additionally, if you’re interested in the nutritional aspects of your meals, visit Eat Right for tips on food safety and nutrition.
Print
Beef Steak Peppercorn Cream Sauce with 5 Roasted Potatoes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
A classic beef steak served with a rich peppercorn cream sauce and accompanied by perfectly roasted potatoes.
Ingredients
- 2 beef steaks (8 oz each)
- 2 tablespoons black peppercorns
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- 1 pound baby potatoes, halved
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Season the steaks with salt and press the black peppercorns into both sides.
- In a skillet, heat olive oil over medium-high heat. Sear the steaks for 3-4 minutes on each side for medium-rare.
- Remove steaks and let them rest.
- In the same skillet, add minced garlic and sauté until fragrant.
- Pour in the heavy cream and Dijon mustard, stirring until combined. Simmer until thickened.
- Toss the halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast potatoes in the oven for 25-30 minutes until golden brown.
- Plate the steak, drizzle with peppercorn cream sauce, and serve with roasted potatoes. Garnish with parsley.
Notes
- For a different flavor, try adding a splash of brandy to the sauce.
- Ensure the steaks are at room temperature before cooking for even doneness.
- Use a meat thermometer to check for desired doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce and potatoes
- Calories: 700
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
Keywords: beef steak, peppercorn, cream sauce, roasted potatoes
