Steak au Poivre
with smashed potatoes / arugula balsamic salad
- Steak, NY Strip (sub beef tenderloin steaks or other cut of choice) - 1 1/2 lbs
- Black pepper - 1 Tbsp
- Salt - 1 tsp
- Shallots - 1 clove, diced
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Flour, all-purpose - 2 Tbsp
- Stock, unsalted beef - 1 cup
- Parsley - 1 Tbsp, chopped
- Boiled potatoes (leftover from Tuesday) - 3/4 lb, halved and smashed
- Oil, cooking - 1 Tbsp
- Yogurt, Greek or plain (sub sour cream) - 1/2 cup
- Vinegar, balsamic - 2 tsp
- Honey - 1 tsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 2 Tbsp
- Arugula - 4 oz
- Steaks - Remove steaks from the refrigerator 30 minutes before cooking to allow steaks to come to room temperature. Season with pepper and salt. (Note: As the name implies, these are peppery steaks. If you prefer less pepper, feel free to reduce the amount listed.)
- Make vinaigrette - Combine vinegar, honey, mustard and olive oil. (Can be done up to 5 days ahead)
- Shallots - Dice shallots. (Can be done up to 5 days ahead)
- Parsley - Chop parsley. (Can be done up to 3 days ahead)
- Potatoes - Halve the cooked potatoes leftover from Tuesday. Place the cooked, halved potatoes on a cutting board or clean counter, cut-side down. Smash them with the palm of your hand so that the skins break but the potatoes remain somewhat intact. (Can be done 1 day ahead)
- Heat a large saute pan or skillet over medium-high heat. Add oil (the portion for the potatoes) and then potatoes in a single layer to heated oil (cook these in batches, if needed). Cook potatoes on both sides until deep golden brown and crisp, about 4 minutes per side.
- While potatoes cook, heat a second saute pan or skillet over medium-high heat. Add oil (the portion for the steak) and steaks to hot oil. Cook, turning once until deeply seared on both sides and cooked to desired level (130F / 54C degrees for medium-rare; 140F / 60C degrees for medium; 160F / 71C degrees for well-done). Transfer steaks to a cutting board and cover loosely with foil to keep warm. Return pan to heat.
- Melt butter in hot pan and add shallots to melted butter. Saute until shallots are golden brown, 2 to 3 minutes. Add flour and saute until golden brown, ~1 minute. Add beef stock and simmer until reduced by about half, ~3 minutes. Transfer to a small serving bowl.
- Season potatoes with salt and pepper and top with parsley. Toss arugula in vinaigrette.
- Serve steaks with sauce on the side. Serve potatoes with plain yogurt or sour cream for topping. Enjoy with arugula salad!
Grilled the steak and cooked ramps and asparagus rather than the arugula salad, but delicious all around. Enjoyed the smashed potatoes this way, will make those again.0 Helpful
How can you go wrong with steak and potatoes? This was delicious.0 Helpful
SO GOOD - used the Sous vide for the steak0 Helpful
Made with filet on sale - soooo tasty! Arugula salad was perfect complement to peppery steak. Instead of the smashed potatoes, made roasted cilantro lime potatoes from last week. Yum!0 Helpful
It was just ok. Nothing special0 Helpful
Loved the potatoes!0 Helpful