Three Peppercorn Steaks w/ Herb Potatoes
Daily Inspiration S
From Everyday with Rachel Ray
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- 2 large
- yukon gold or white potatoes, quartered
- scant tablespoon szechuan peppercorns
- scant tablespoon pink peppercorns
- scant tablespoon black peppercorns
- tenderloin steaks
- 1 Tbsp
- kosher salt
- 1 Tbsp
- olive oil
- 4 Tbsp
- shallots, finely chopped
- garlic cloves, chopped
- 1/4 c
- cognac or brandy
- 1 1/2 c
- veal or beef stock
- 1/4 c
- heavy cream
- 2 Tbsp
- each chopped fresh dill, parsley and chives
- 2 c
- arugula or watercress
1Place the potatoes in a large saucepan and add enough cold water to cover; bring to a boil. When the water comes to a boil, salt the water, then cook the potatoes until they are just fork tender, 6-8 minutes.
2Place all the peppercorns on a work surface. Using a small, heavy skillet, whack the peppercorns, then roll the skillet over the peppercorns to coarsely crush. Sprinkle the steaks with the kosher salt and coat with the crushed peppercorns.
3Meanwhile, heat a cast iron skillet over medium-high. Add the oil, one turn of the pan. Add the steaks and cook until browned, turning once, about 6 minutes; transfer to a plate and cover to keep warm. Reduce the heat to medium and melt 2 tbsp. butter in the skillet. Add the shallots and garlic; season with salt and cook, stirring often, until softened - about 2 minutes. Add the cognac (off heat) and swirl to blend. Add the stock and bring to a bubble. Add the cream and simmer until thickened, 3-5 minutes.
4Drain the potatoes; return to the hot pot. Add 2 tbsp. butter and the herbs. Season with salt; toss to coat.
5Arrange the steaks on plates; top with the sauce and the arugula (optional). Serve each steak w/potatoes.