Three-Peppercorn Steaks with Herb Potatoes
This recipe was featured in the September 2015 issue of Every Day with Rachael Ray magazine.
- 5 large Yukon Gold or white potatoes, quartered
- 1 scant tablespoon Szechuan peppercorns
- 1 scant tablespoon pink peppercorns
- 1 scant tablespoon black peppercorns
- 4 tenderloin steaks, each about 1 1/4 inches thick
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- 4 tablespoons butter
- 2 shallots, finely chopped
- 2 cloves garlic, chopped
- 1/4 cup cognac or brandy
- 1 1/2 cups veal or beef stock
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 cups arugula, watercress or upland cress
Place the potatoes in a large saucepan and add enough cold water to cover; bring to a boil.
Place 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.
Meanwhile, 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; melt 2 tablespoons butter in the skillet. Add the shallots and garlic, season with salt and cook, stirring often, until softened, about 2 minutes. Add the cognac and swirl to blend. Add the stock and bring to a bubble. Add the cream and simmer until thickened, 3-5 minutes.
Drain the potatoes; return to the hot pot. Add 2 tablespoons butter and the herbs. Season with salt; toss to coat.
Arrange the steaks on plates; top with the sauce and the arugula. Serve each steak with 5 potato wedges.