Description
A classic beef steak served with a rich peppercorn cream sauce and accompanied by perfectly roasted potatoes.
Ingredients
Scale
- 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