Steak au Poivre with Roasted Fingerling Potatoes
Great Steaks: A peppery crust and a quick, easy pan sauce turn a midweek dinner into bistro night. This recipe makes enough steak for dinner tonight as well as for Steak Sandwich Wraps tomorrow or later in the week.
- 3/4 pound fingerling or other small potatoes, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Coarse salt
- 3/4 cup crushed black peppercorns
- 3 boneless New York strip steaks (1 inch thick; 2 pounds total), excess fat trimmed
- 1 tablespoon unsalted butter
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 3/4 cup heavy cream
- 1/2 teaspoon Dijon mustard
- Chopped fresh parsley, for serving
Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.
Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium rare, about 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.
Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.
Refrigerate 1 steak to use in the Steak Sandwich Wrap. Slice remaining steaks against the grain, divide among four plates, and top with sauce. Serve with potatoes and parsley.