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Steak au Poivre

If you thought you needed to go to a French bistro for a fine meal, you can do this one at home on a weeknight. In addition, it is quite guest worthy. Serve with a wine that can cut through the rich sauce and peppery bite. We paired it with a South African Cabernet Sauvignon.

Serves 4


3/4 pound fingerling or other small potatoes (such as red new potatoes), halved lengthwi

4 tablespoons extra-virgin olive oil

Kosher salt

3/4 cup crushed black peppercorns (use a dedicated spice mill and pulse until coarsely chopped

2 boneless New York strip steaks (1 inch thick; 2 pounds total), excess fat trimmed (shell steak is a fine substitute here)

2 tablespoon unsalted butter

1/4 cup dry white wine, such as Sauvignon Blanc or an Italian Gavi

3/4 cup heavy cream

1/2 teaspoon Dijon mustard (optional)

Chopped fresh Italian parsley, for serving (optional garnish)


Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 2 tablespoons oil; season with salt and toss to combine. Roast until golden brown and crisp, about 35 minutes, turning them halfway through.

Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides.

In a large skillet, (preferably cast iron, heat 2 tablespoons 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 tented with foil to maintain warmth.

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 (optional) and season with salt to taste.

Slice steaks against the grain, divide among four plates, and top with sauce. Serve with roasted potatoes (optional: garnish with parsley).

Fingerlings ready to roast… Tossed with extra virgin olive oil and good salt


They are delicious when caramelized.


Small baking dish with the “crushed” (actually pulsed in a spice mill aka dedicated coffee grinder) until reaching the right consistency.


Ready for the skillet.



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