Steak au Poivre with Roasted Fingerling Potatoes

By mrsmosey

Ingredients

• 3/4 pound fingerling or other small potatoes, halved lengthwise
• 2 tablespoons extra-virgin olive oil
• Coarse salt
• 3/4 cup crushed black peppercorns
• 3 boneless New York strip steaks (1 inch thick; 2 pounds total), excess fat trimmed
• 1 tablespoon unsalted butter
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 3/4 cup heavy cream
• 1/2 teaspoon Dijon mustard
• Chopped fresh parsley, for serving

Details

Servings 4
Preparation time 45mins
Cooking time 45mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.

Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium rare, about 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.

Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.

Refrigerate 1 steak to use in the Steak Sandwich Wrap. Slice remaining steaks against the grain, divide among four plates, and top with sauce. Serve with potatoes and parsley.