Steak & Green Peppercorn Sauce

with Kale & Roasted Potato

35 MIN

2 Servings

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From the Test Kitchen

For tonight’s spin on the classic “steak au poivre,” or steak with peppercorn sauce, we’re using a special ingredient: pickled green peppercorns. Known for their uniquely bright, tangy flavor—fresher and mellower than that of black peppercorns—they give a delicious lift to our mustardy pan sauce. The sauce’s piquancy perfectly cuts through the richness of the steaks and hearty roasted potato.

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Nutrition

PER SERVING
Calories

680 Cals (est.)

fresh

ingredients

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tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potato lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves.

2 Roast the potato:

Place the potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

3 Cook the kale:

While the potato roasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Wipe out the pan.

4 Cook the steak:

While the potato continues to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 3 to 4 minutes per side, 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 and set aside to rest for at least 5 minutes.

5 Make the sauce:

While the steak rests, add the peppercorns, mustard and ⅓ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until thoroughly combined. Season with salt and pepper to taste. Set aside in a warm place.

6 Slice the steak & plate your dish:

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the roasted potato, cooked kale and sliced steak between 2 dishes. Top the steak with the sauce. Enjoy!