Pan Seared Strip Steak with Green Peppercorn Sauce and Salt-Baked Potatoes

Name: Pan Seared Strip Steak with Green Peppercorn Sauce and Salt-Baked Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 15 bay leaves; 6 servings Freshly ground black pepper; 60 milliliters brandy; 1 Tbsp butter; 1 pinch Pinch coarse sea salt; 2 Tbsps Dijon mustard; 680 grams fingerling potatoes, washed and dried; 4 sprigs fresh tarragon, washed, dried, leaves finely chopped; 1 Tbsp green peppercorns, preferably in brine, lightly crushed; 6 servings Kosher salt; 1 teaspoon lemon juice; 2 teaspoons lemon zest; 118 grams minced shallots; 2 kgs strip steaks, trimmed; 120 milliliters veal stock, home-made or store-bought; 2 Tbsps Worcestershire Sauce

Pan Seared Strip Steak with Green Peppercorn Sauce and Salt-Baked Potatoes requires around 45 minutes from start to finish. Watching your figure? This gluten free recipe has 708 calories, 57g of protein, and 40g of fat per serving. This recipe serves 6. 5 people found this recipe to be flavorful and satisfying. It is perfect for valentin day. This recipe from Foodnetwork requires dijon mustard, coarse sea salt, brandy, and worcestershire sauce. It works well as a main course.

Instructions

Watch how to make this recipe.

Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.

Ingredients you will need

Salt And Pepper

Steak

Beef

Equipment you will use

Frying Pan

Tongs

Turn the steaks on the second side and brown, 3 to 5 minutes.

Ingredients you will need

Steak

Arrange the steaks on a rack to "rest" while you make your sauce.

Ingredients you will need

Steak

Sauce

Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes.

Ingredients you will need

Potato

Steak

Equipment you will use

Frying Pan

Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes.

Ingredients you will need

Shallot

Butter

Add the green peppercorns and brandy and cook until the liquid reduces almost completely.

Ingredients you will need

Green Peppercorns

Brandy

Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.

Ingredients you will need

Worcestershire Sauce

Lemon Juice

Lemon Zest

Mustard

Equipment you will use

Frying Pan

Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.

Ingredients you will need

Veal Stock

Tarragon

Ingredients you will need

Salt And Pepper

Steak

Beef

Equipment you will use

Frying Pan

Tongs

Turn the steaks on the second side and brown, 3 to 5 minutes.

Ingredients you will need

Steak

Arrange the steaks on a rack to "rest" while you make your sauce.

Ingredients you will need

Steak

Sauce

Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes.

Ingredients you will need

Potato

Steak

Equipment you will use

Frying Pan

Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes.

Ingredients you will need

Shallot

Butter

Add the green peppercorns and brandy and cook until the liquid reduces almost completely.

Ingredients you will need

Green Peppercorns

Brandy

Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.

Ingredients you will need

Worcestershire Sauce

Lemon Juice

Lemon Zest

Mustard

Equipment you will use

Frying Pan

Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.

Ingredients you will need

Veal Stock

Tarragon

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.

Ingredients you will need

Bay Leaves

Potato

Sea Salt

Equipment you will use

Oven

When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.

Ingredients you will need

Bay Leaves

Potato

Equipment you will use

Knife

Oven

Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.

Ingredients you will need

Potato

Steak

Salt

Equipment you will use

Frying Pan

Arrange the potatoes on the bottom of 4 dinner plates and top with the steak.

Ingredients you will need

Potato

Steak

Drizzle with the sauce and serve immediately.

Ingredients you will need

Sauce

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Ingredients you will need

Bay Leaves

Potato

Sea Salt

Equipment you will use

Oven

When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.

Ingredients you will need

Bay Leaves

Potato

Equipment you will use

Knife

Oven

Ingredients you will need

Potato

Steak

Salt

Equipment you will use

Frying Pan

Arrange the potatoes on the bottom of 4 dinner plates and top with the steak.

Ingredients you will need

Potato

Steak

Drizzle with the sauce and serve immediately.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

bay leaves 6servings

Freshly ground black pepper 60milliliters

brandy 1Tbsp

butter 1pinch

Pinch coarse sea salt 2Tbsps

Dijon mustard 680grams

fingerling potatoes, washed and dried 4sprigs

fresh tarragon, washed, dried, leaves finely chopped 1Tbsp

green peppercorns, preferably in brine, lightly crushed 6servings

Kosher salt 1teaspoon

lemon juice 2teaspoons

lemon zest 118grams

minced shallots 2kgs

strip steaks, trimmed 120milliliters

veal stock, home-made or store-bought 2Tbsps

Worcestershire Sauce

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Strip Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Cupcake Vineyards Pinot Noir. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 17 dollars per bottle.