Description
A rich and flavorful beef steak served with a creamy peppercorn sauce and roasted potatoes. Perfect for a hearty dinner.
Ingredients
Scale
- 2 beef steaks (about 8 oz each)
- 2 tbsp black peppercorns (crushed)
- 1 cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- 4 medium potatoes (cut into wedges)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tbsp fresh parsley (chopped)
Instructions
- Preheat oven to 400°F (200°C). Toss potato wedges with olive oil, salt, and garlic powder. Roast for 30 minutes or until golden.
- Heat butter in a pan over medium heat. Season steaks with salt and sear for 3-4 minutes per side for medium-rare. Remove and let rest.
- In the same pan, add crushed peppercorns and cook for 1 minute. Pour in heavy cream and simmer for 3-4 minutes until thickened.
- Slice the steak, drizzle with peppercorn sauce, and serve with roasted potatoes. Garnish with fresh parsley.
Notes
- Let the steak rest for 5 minutes before slicing.
- Adjust cooking time for preferred doneness.
- Use fresh cream for the best sauce texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 4g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 180mg
Keywords: beef steak, peppercorn cream sauce, roasted potatoes, dinner recipe