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Seared Steaks & Peppercorn Sauce
with Roasted Potatoes & Green Beans
45 MIN
4 Servings
From the Test Kitchen
This elegant steak dinner highlights a special ingredient: green peppercorns. Subtler in flavor than black peppercorns, they’re pickled in brine to soften their crunch (so they’re delicious eaten whole). We're using the peppercorns in a creamy pan sauce for juicy steaks, served with two classic vegetable sides: simple roasted potatoes and green beans tossed with a piquant whole grain mustard dressing, for a refreshing counterpoint to the rich flavors of the dish.
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NutritionPER SERVING
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Calories660 Cals (est.)
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1
Prepare & roast the potatoes:
Remove the steaks from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Wash and dry the potatoes; cut into 1-inch-thick wedges. Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin side down. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the cheese. Set aside in a warm place.
2
Prepare the green beans & 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 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.
3
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, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 5 to 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. Carefully drain off and discard any excess drippings from the pan.
4
Cook & dress the green beans:
While the steaks rest, add the green beans to the pot of boiling water. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly. Transfer to a large bowl. Add the dressing and stir to thoroughly coat; season with salt and pepper to taste.
5
Make the sauce:
Heat the pan of reserved fond on medium-high until hot. Add the peppercorns, remaining vinegar, and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Add the butter and crème fraîche; stir constantly to thoroughly combine. Season with salt and pepper to taste.
6
Slice the steaks & serve your dish:
Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the roasted potatoes, dressed green beans, and sliced steaks among 4 dishes. Top the steaks with as much of the sauce as you'd like. Serve with any remaining sauce on the side. Enjoy!
1
Prepare & roast the potatoes:
Remove the steaks from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Wash and dry the potatoes; cut into 1-inch-thick wedges. Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin side down. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the cheese. Set aside in a warm place.
2
Prepare the green beans & 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 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.
3
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, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 5 to 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. Carefully drain off and discard any excess drippings from the pan.
4
Cook & dress the green beans:
While the steaks rest, add the green beans to the pot of boiling water. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly. Transfer to a large bowl. Add the dressing and stir to thoroughly coat; season with salt and pepper to taste.
5
Make the sauce:
Heat the pan of reserved fond on medium-high until hot. Add the peppercorns, remaining vinegar, and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Add the butter and crème fraîche; stir constantly to thoroughly combine. Season with salt and pepper to taste.
6
Slice the steaks & serve your dish:
Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the roasted potatoes, dressed green beans, and sliced steaks among 4 dishes. Top the steaks with as much of the sauce as you'd like. Serve with any remaining sauce on the side. Enjoy!
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