Steak au Poivre
with smashed potatoes / arugula balsamic salad

Name: Steak au Poivre
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 1/2 lbs Steak, NY Strip (sub beef tenderloin steaks or other cut of choice); 1 Tbsp Black pepper; 1 tsp Salt; 1 clove Shallots, diced; 1 Tbsp Oil, cooking; 2 Tbsp Butter; 2 Tbsp Flour, any gluten-free; 1 cup Stock, unsalted beef; 1 Tbsp Parsley, chopped; 3/4 lb Boiled potatoes (leftover from Tuesday), halved and smashed; 1 Tbsp Oil, cooking; 1/2 cup Yogurt, Greek or plain (sub sour cream); 2 tsp Vinegar, balsamic; 1 tsp Honey; 1 tsp Mustard, Dijon; 2 Tbsp Oil, olive; 4 oz Arugula

Active: 30 min Total: 1 hr

Original GF Paleo Vegetarian

A French bistro favorite, "au poivre" steaks are flavored with plenty of black pepper and served with a simple balsamic salad. Don't miss the side dish of smashed potatoes which are boiled, crushed with the palm of your hand, and then seared in a pan to give them a crisp exterior and creamy center.

Dependency

South Indian Chicken Curry

Ingredients

Metric

Servings:

Steak au Poivre:

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, any gluten-free - 2 Tbsp
Stock, unsalted beef - 1 cup

Smashed Potatoes:

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

Arugula Balsamic Salad:

Vinegar, balsamic - 2 tsp
Honey - 1 tsp
Mustard, Dijon - 1 tsp
Oil, olive - 2 Tbsp
Arugula - 4 oz

Prep

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)

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Make

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!

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