three peppercorn steaks w/ herb potatoes
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A great special-occasion or date night dinner. From Everyday with Rachel Ray
yield
4 serving(s)
prep time
20 Min
cook time
25 Min
method
Stove Top
Ingredients For three peppercorn steaks w/ herb potatoes
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2 lgyukon gold or white potatoes, quartered
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1scant tablespoon szechuan peppercorns
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1scant tablespoon pink peppercorns
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1scant tablespoon black peppercorns
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4tenderloin steaks
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1 Tbspkosher salt
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1 Tbspolive oil
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4 Tbspbutter
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2shallots, finely chopped
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2garlic cloves, chopped
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1/4 ccognac or brandy
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1 1/2 cveal or beef stock
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1/4 cheavy cream
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2 Tbspeach chopped fresh dill, parsley and chives
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2 carugula or watercress
How To Make three peppercorn steaks w/ herb potatoes
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1Place the potatoes in a large saucepan and add enough cold water to cover; bring to a boil. When the water comes to a boil, salt the water, then cook the potatoes until they are just fork tender, 6-8 minutes.
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2Place all the peppercorns on a work surface. Using a small, heavy skillet, whack the peppercorns, then roll the skillet over the peppercorns to coarsely crush. Sprinkle the steaks with the kosher salt and coat with the crushed peppercorns.
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3Meanwhile, heat a cast iron skillet over medium-high. Add the oil, one turn of the pan. Add the steaks and cook until browned, turning once, about 6 minutes; transfer to a plate and cover to keep warm. Reduce the heat to medium and melt 2 tbsp. butter in the skillet. Add the shallots and garlic; season with salt and cook, stirring often, until softened - about 2 minutes. Add the cognac (off heat) and swirl to blend. Add the stock and bring to a bubble. Add the cream and simmer until thickened, 3-5 minutes.
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4Drain the potatoes; return to the hot pot. Add 2 tbsp. butter and the herbs. Season with salt; toss to coat.
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5Arrange the steaks on plates; top with the sauce and the arugula (optional). Serve each steak w/potatoes.
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