Steaks au Poivre

with Crispy Fingerling Potatoes & Sautéed Kale

40 MIN

2 Servings

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From the Test Kitchen

Steak au poivre, or peppered steak, is a French bistro classic. It features steak coated with a layer of cracked peppercorns, then served under a peppercorn cream sauce. We’re doing just that in this recipe, making our pan sauce with smooth crème fraîche. And we’re completing the steaks with fingerling potatoes—boiled, then browned on the stove until perfectly crisp (a preparation known in French as "pommes rissolées")—and a light sauté of Parmesan-enriched kale.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Cook & peel the potatoes:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Once boiling, add the potatoes and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and set aside to cool slightly. When cool enough to handle, using a paring knife, carefully peel the cooked potatoes; discard the skins. Transfer to a bowl.

2 Prepare the ingredients:

While the potatoes cook, peel and mince the garlic. Remove and discard the kale stems; finely chop the leaves.

3 Cook the steaks:

While the potatoes continue to cook, pat the steaks dry with paper towels; season on both sides with salt and half the black pepper (reserving the rest). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked steaks aside to rest for at least 5 minutes.

4 Cook the kale:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the kale has wilted and the liquid has cooked off. Remove from heat and stir in the cheese; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

5 Brown the potatoes:

In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium-high until hot. Add the peeled potatoes and cook, stirring occasionally, 6 to 8 minutes, or until crispy and browned on all sides. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

6 Finish & plate your dish:

Return the rested steaks to the pan. Add the demi-glace, crème fraîche, remaining black pepper and ¼ cup of water; cook on medium-high, stirring occasionally, 1 to 2 minutes, or until the sauce is slightly reduced. Add the butter; cook, spooning the sauce over the steaks, 30 seconds to 1 minute. Season with salt and pepper to taste. Transfer the finished steaks to a cutting board; thinly slice against the grain. Divide the cooked kale, browned potatoes and sliced steaks between 2 plates. Top with the pan sauce. Enjoy!