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Steak & Green Peppercorn Sauce
with Kale & Roasted Potato
35 MIN
2 Servings
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.
Get Cooking-
NutritionPER SERVING
-
Calories680 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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!
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!
Tips from Home Chefs