Seared Steaks & Peppercorn Sauce with Roasted Potatoes & Green Beans

Seared Steaks & Peppercorn Sauce

with Roasted Potatoes & Green Beans

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare & roast the potatoes:
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.

Prepare the green beans & make the dressing:
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.

Cook the steaks:
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.

Cook & dress the green beans:
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.

Make the sauce:
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.

Slice the steaks & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Prepare the green beans & make the dressing:
Cook the steaks:
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.

Cook & dress the green beans:
Make the sauce:
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!

Slice the steaks & serve your dish:
Browse Steps
1 of 6