This is a sponsored post for Blue Apron. I have been compensated through the SheSavvy Influence Network. All opinions expressed here are my own.

Seared Steaks and Green Peppercorn Sauce with Roasted Potatoes and Green Beans is an easy, elegant meal that’s guaranteed to impress! {GF}

Seared steaks sliced on a plate with peppercorn sauce

My kids have been out of school for almost a week now which means I have two high schoolers.  It seems like each school year goes by faster than the last, and this year was no exception.  The end of the school year was so hectic with finals schedules, projects, functions, field trips, and this year’s 8th grade graduation hoopla!

No, I’m not the one in school, but I have to make sure that everything is on the calendar so that nothing falls through the cracks…and I’m also the resident chauffeur.  It’s easier than it sounds, but I’ve been behind in my job here since spring break, which has made me behind on house cleaning and meal planning too.

For a Type A person, none of this is a good thing!

Plate of seared steaks, green beans and pommes frites

All of this said, Blue Apron saved my life during the last week of school.  I had two Blue Apron meals delivered to my door that Monday, which meant I didn’t even have to think about (a) what was for dinner or (b) going to the store.

The meals are packaged beautifully in an insulated cooler and the ingredients are all labelled nicely so there’s question about which recipe they’re for.

Blue apron packaging collage

If you’re not familiar with Blue Apron, it’s a meal delivery service with a focus on high quality, sustainable food.   Blue Apron is special because they’ve partnered with experts in sustainability to create better standards for growing food and raising animals.

The meat that I serve my family is very important to me, and I love that Blue Apron only provides fish that is recommended by the Seafood Watch as well as meat with no added hormones and no sub-therapeutic antibiotics or Non-GMO ingredients.

Seared steaks sliced on a plate with peppercorn sauce

Blue Apron has partnered with over 150 farms and designed their menus around crop-rotations that are best for the farmers.  This helps replenish their soil which results in higher yield on crops.

In the traditional food supply chain, produce is picked before its ripe as it must go through the hands of many middleman before it finally reaches the supermarket.  Blue Apron has pioneered a different model in order to deliver the freshest, highest quality ingredients from farm to kitchen.

This was the first time I’d ever tried Blue Apron meals, and I was completely impressed with both of them.  I chose two — the Seared Steaks and Green Peppercorn Sauce with Roasted Potatoes and Green Beans, and the Hoisin-Glazed Catfish with Asparagus, Daikon Radish, and Sushi Rice.

Each meal came with an easy to follow recipe, photos, and step-by-step instructions.

Blue apron recipes

Deciding which meal to highlight here was difficult because they were both incredible.  Ultimately, I chose the seared steaks because this is the type of meal that people go out to enjoy because they think it’s difficult to create at home.  A good steakhouse dinner costs a fortune, but truthfully it’s one of the easiest meals to prepare!

Each component of this meal took only a few minutes of prep and it rivaled any steak dinner that I’ve ever ordered out.

Blue apron seared steaks meal collage

The Hoisin-Glazed Catfish was equally delicious and was an explosion of flavor.  The tangy hoisin sauce with sushi rice studded with fresh ginger was my kind of meal!

I wanted to provide you with a photo of this dish as well so that you can see exactly what I’m talking about.

Blue apron hoisin glazed catfish

The catfish was extremely easy to prepare as well, and it was on the table in just over 30 minutes.

Glazed catfish collage

As you can see, I had a great experience with my Blue Apron delivery.  The quality was top notch, the meals were both incredible, and it’s beyond convenient.  Aside from all this, I’m most impressed with their business model and their focus on the environment.

If you’re short on time but still want to make a home cooked meal for your family with quality ingredients, Blue Apron is your answer.  

This Seared Steak and Green Peppercorn Sauce with Roasted Potatoes and Green Beans is proof that a restaurant quality steak dinner is beyond easy.  The entire meal is done within 35-45 minutes and is guaranteed to impress.

Seared steaks sliced on a plate with peppercorn sauce
Seared steaks sliced on a plate with peppercorn sauce

Seared Steaks and Green Peppercorn Sauce with Roasted Potatoes and Green Beans

Seared Steaks and Green Peppercorn Sauce with Roasted Potatoes and Green Beans is an easy, elegant meal that’s guaranteed to impress!

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  • 2 Strip steaks
  • 1 1/2 lbs. yukon gold potatoes
  • 1/2 lb. green beans trimmed
  • 5 tablespoons olive oil divided
  • 1 tablespoon whole grain dijon mustard
  • 2 tablespoon white wine vinegar divided
  • 2 teaspoons green peppercorns
  • 2 tablespoons creme fraiche*
  • 4 tablespoons unsalted butter softened
  • 1/3 cup grated parmesan cheese


Prepare and roast the potatoes:

  • Remove the steaks from the refrigerator, season with salt and pepper, and bring to room temperature.
  • Preheat the oven to 475 degrees.
  • Heat a medium pot of salted water to boiling on high.
  • Wash and dry the potatoes;  cut into 1″ thick wedges.
  • Place the potatoes on a large rimmed baking sheet.  Drizzle with 2 tablespoons olive oil and salt and pepper to taste; toss to coat.  Arrange in single layer skin side down.
  • Roast 22-24 minutes or until browned and tender when pierced with a fork.  Remove from the oven and top evenly with the cheese.  Set aside and keep warm.

Prepare the green beans and make the dressing:

  • While the potatoes roast, wash and dry the green beans;  cut off and discard the stem ends.
  • In a bowl, combine the mustard and half the vinegar.  Slowly whisk in the 2 tablespoons of olive oil until well combined.  Season with salt and pepper to taste.

Cook the steaks:

  • While the potatoes continue to roast, pat the steaks dry with paper towels;  season with salt and pepper on both sides.
  • In a large saute pan, heat 1 tablespoon of olive oil on medium high heat until hot.
  • Add the steaks and cook 5-6 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.
  • Leaving any browned bits (or fond) in the pan, transfer to a cutting board.  Let rest for at least 5 minutes.  Drain and discard any excess drippings from the pan.

Cook and dress the green beans:

  • While the steaks rest, add the green beans to the pot of boiling water.  Cook, stirring frequently, 2-3 minutes or until bright green and slightly softened.
  • Drain thoroughly.  Transfer to a large bowl and add enough dressing to coat.  Toss and season with salt and pepper.

Make the sauce:

  • Heat the pan of reserved fond on medium-high heat.
  • Add the peppercorns, remaining vinegar, and 2 tablespoons of water (be careful as the liquid may spatter).  Cook, stirring frequently and scraping the fond from the bottom of the pan, 1-2 minutes, or until the liquid is slightly reduced in volume.
  • Remove from heat and add the butter and creme fraiche;  stir constantly to combine.  Season with salt and pepper to taste.

Slice the steaks and assemble:

  • Slice the steaks against the grain.  Serve with the roasted potatoes and green beans.  Enjoy!


Calories: 660kcal, Carbohydrates: 36g, Protein: 47g, Fat: 25g, Saturated Fat: 13g, Cholesterol: 115mg, Sodium: 390mg, Fiber: 4g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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