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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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Ingredients

  • 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

Instructions 

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!

Nutrition

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!