If you’re looking to jazz up your steak and potatoes routine, this recipe has all the gourmet quotient you’ll need. A classic French dish, Steak au Poivre marries tender strip with a creamy, peppercorn sauce. The addition of crushed crispy baby gold potatoes makes this a hearty meal that tastes right out of a Parisian bistro. Add a fifties American favorite – the wedge salad – for a fun twist and a complete meal with tons of flavor.
Steak au Poivre Ingredients:
- 2 (1 1/2 inch thick) NY strip steaks
- Kosher salt
- Ground black pepper
- 2 tablespoons sunflower oil
- 3 tablespoons unsalted butter
- 5 thyme sprigs
- 1 large shallot, chopped
- 4 garlic cloves, smashed and sliced
- 1 tablespoon whole peppercorns, crushed
- 1/2 cup heavy cream
Steak Instructions:
- Pat steaks dry with paper towel, generously season all over with salt and pepper.
- Set aside for at least 15 minutes.
- Cook steaks on a grill or in a large cast iron skillet on medium to high heat with sunflower oil for four – six minutes each side.
- Remove steaks and set aside on a plate to rest.
- Reduce heat to medium low and add butter, thyme, shallots, garlic, and peppercorns.
- Cook, stirring often until garlic and shallots are soft, about four minutes.
- Turn off heat. Remove thyme sprigs. Add heavy cream.
- Over low heat bring to a simmer and cook about a minute. Season with kosher salt.
- Slice steak against the grain and transfer to serving platter.
- Pour any juices into sauce pan.
- Spoon sauce generously over steak and serve immediately.
Crushed Crispy Potatoes Ingredients:
- 2 pounds baby Yukon Gold potatoes
- 1/2 cup sea salt
- 1/2 cup olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 3 tablespoons distilled white vinegar
- 3/4 cup sour cream
- 3 more tablespoons white vinegar
- 1/2 teaspoon kosher salt
Crushed Crispy Potatoes Instructions:
- Preheat oven to 450.
- Place potatoes in a large pot with 3 quarts of water and 1/2 cup salt (seems like too much but trust me they won’t be too salty).
- Bring to boil over medium-high heat.
- Reduce heat to simmer and simmer potatoes for about 10 minutes until a knife can pierce through. Be careful not to overcook so they will still hold some shape when crushed.
- Drain and let sit for four minutes.
- Transfer potatoes to baking sheet or disposable pan, using the bottom of a small glass crush each potato until about 1 1/2 inch thick.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast until golden brown, approximately 25-30 minutes.
- Remove from oven, drizzle three tablespoons of vinegar over the potatoes, flip them, and cook another 20 minutes.
- For sauce: in a small bowl mix sour cream, additional vinegar, and salt spread over serving dish and place potatoes on top with a few more sprinkles of pepper.
Wedge Salad Ingredients:
- 2 tablespoons olive oil
- 4 garlic cloves, smashed
- 1/2 cup gluten free panko bread crumbs
- 1 cup whole-milk greek yogurt
- 1/2 cup mayonnaise
- 1 tsp kosher salt
- 2 tsp ground black pepper
- 1 bunch chives, chopped
- 1 lemon, juiced and zested
- 1 large iceberg lettuce, cut into quarters
Wedge Salad Instructions:
- In a large nonstick skillet, sauté olive oil and three of the garlic cloves over medium heat until garlic is fragrant, about two minutes.
- Add panko and stir to coat evenly in oil.
- Continue stirring until panko toasts evenly and is golden brown, about another three minutes.
- Transfer to bowl, pluck out garlic cloves, and set aside.
- In a small bowl combine yogurt, mayonnaise, salt, pepper, and chives (leave some for garnish).
- Grate remaining garlic clove into dressing, add lemon juice and zest. Mix well.
- Drizzle dressing on each wedge, top with panko, chives, salt, and pepper.
- Serve immediately.