Steak with Creamy Peppercorn Sauce and Roasted Potatoes 🥩🥔✨

Ingredients:

For the Steak:

2 ribeye or sirloin steaks

2 tbsp olive oil

2 tbsp unsalted butter

Salt and black pepper, to taste

For the Roasted Potatoes:

1 lb baby potatoes, quartered

2 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

Salt and black pepper, to taste

Fresh rosemary (optional)

For the Creamy Peppercorn Sauce:

1 tbsp whole black peppercorns, crushed

1/2 cup beef broth

1/2 cup heavy cream

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

2 tbsp unsalted butter

Salt, to taste

Instructions:

Prepare the Potatoes:

Preheat oven to 400°F (200°C). Toss quartered potatoes with olive oil, garlic powder, paprika, salt, pepper, and rosemary. Spread on a baking sheet and roast for 30-35 minutes, flipping halfway, until golden and crispy.

Cook the Steak:

Heat olive oil in a skillet over medium-high heat. Season the steaks with salt and pepper. Sear for 3-4 minutes per side for medium-rare, adjusting for your desired doneness. Add butter to the skillet, basting the steaks as they cook. Remove from heat and let rest.

Make the Peppercorn Sauce:

In the same skillet, melt butter and toast the crushed peppercorns for 1 minute. Deglaze the pan with beef broth, scraping up any browned bits. Stir in cream, Dijon mustard, and Worcestershire sauce. Simmer for 5 minutes until the sauce thickens. Season with salt to taste.

Assemble the Plate:

Serve the steaks with roasted potatoes on the side. Drizzle the creamy peppercorn sauce over the steak and garnish with fresh herbs if desired.

Enjoy this elegant, flavorful dish perfect for any occasion! 🍷✨