Steak au Poivre with Roasted Baby Potatoes

Name: Steak au Poivre with Roasted Baby Potatoes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Ingredients: ½ lb baby potatoes (red and yellow), whole; 1½ tbsp olive oil, divided; 1 tsp kosher salt, divided; 1 flat iron or NY strip steak, 8–10 oz (any cut can be substituted); 1 tbsp black peppercorns, coarsely cracked; 2 tbsp unsalted butter, divided; ½ shallot, minced; 1 small clove garlic, minced; 2 tbsp brandy or cognac (optional — see step 4); ½ cup beef stock; 3 tbsp heavy cream; ½ tsp Dijon mustard

by Jake · 8/26/2026

Prep: 25 min · Cook: 30 min

Dinner

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Ingredients

Serves

½ lb baby potatoes (red and yellow), whole
1½ tbsp olive oil, divided
1 tsp kosher salt, divided
1 flat iron or NY strip steak, 8–10 oz (any cut can be substituted)
1 tbsp black peppercorns, coarsely cracked
2 tbsp unsalted butter, divided
½ shallot, minced
1 small clove garlic, minced
2 tbsp brandy or cognac (optional — see step 4)
½ cup beef stock
3 tbsp heavy cream
½ tsp Dijon mustard

Steps

Preheat oven to 425°F (220°C). Toss the whole potatoes with 1 tbsp olive oil and ½ tsp kosher salt. Spread on a baking sheet and roast 25 minutes, until deeply golden and tender.
While the potatoes are roasting, pat steak dry and season both sides with the remaining ½ tsp salt. Press the cracked peppercorns firmly into both sides so they adhere.
Heat the remaining ½ tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Sear 3–4 minutes per side for medium-rare, adding ½ tbsp butter halfway through and basting. Transfer steak to a plate and tent with foil to rest.
Lower heat to medium. Add shallot and garlic to the same skillet and cook until softened and fragrant, about 1 minute. Carefully add brandy and let it reduce by half, scraping up the browned bits from the pan. To skip the brandy, go straight to deglazing with the beef stock instead — no need to substitute anything else in.
Pour in beef stock and simmer until reduced slightly, about 3–4 minutes. Stir in the heavy cream and Dijon, and simmer until the sauce coats the back of a spoon. Tip: whisking the mustard with a little beef stock beforehand is the best method to ensure a smooth sauce. Whisk in the remaining 1 tbsp butter off heat, then season to taste.
Let the steak rest 5 minutes before slicing against the grain. Plate with the roasted potatoes, spoon the peppercorn sauce over the steak, and serve immediately.

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