Steak au Poivre and Ratatouille Hash

By jenlin

Ingredients

• 2 tablespoons canola oil
• Kosher salt
• 2 teaspoons coarsely ground black pepper
• One 12-ounce beef filet
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons Dijon mustard
• Kosher salt and freshly ground black pepper
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh basil
• 3 tablespoons canola oil
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 zucchini, diced
• 3 cloves garlic, finely chopped
• 1 cup grape tomatoes
• 2 large Yukon gold potatoes, par cooked in salted water (not peeled) and diced
• 1/2 cup chopped fresh flat-leaf parsley

Details

Servings 1
Adapted from cookingchanneltv.com

Preparation

Step 1

season and cook steak to desired temp. Remove to a plate and let rest 10 minutes.

For the vinaigrette: In a mixing bowl, combine the red wine vinegar and Dijon mustard and season with salt and pepper. Whisk lightly, then slowly stream in the extra-virgin olive oil. Fold in the basil leaves.

For the hash: Heat the canola oil in the pan, add the peppers and zucchini and cook, stirring a few times, about 2 minutes. Add the garlic and cook until the vegetables are soft, about 5 minutes. Next, add in the tomatoes and cook for 1 minute. Add the potatoes, season with salt and pepper and cook until lightly golden brown on all sides. Season with salt and pepper and transfer to a platter. Drizzle with some vinaigrette.

To serve: Slice the steak and move to a serving platter. Drizzle with some vinaigrette. Serve alongside the hash.