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Steak au Poivre Baked Potatoes
Brined peppercorns are what makes this sauce extra special. If you can't find them in your grocery store they are available from
Amazon
.
Course
Main Course
Cuisine
French
Season
Fall, Spring, Winter
Key Ingredient
Beef, Potato
Diet
Gluten-free
Prep Time
5
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
Servings
4
people
Calories
208
kcal
Author
Charity Beth Long
Ingredients
Baked Potatoes
4
half pound
Russet potatoes
1
tablespoon
olive oil or canola oil
1
tablespoon
sea salt and freshly cracked pepper
Pan Seared Steak
1
tablespoon
cooking oil
1
10 oz
steak
(I tried this recipe with sirloin and strip steak)
sea salt and freshly cracked pepper
Au Poivre Sauce
1
medium sized
yellow onion,
diced
2
tablespoons
salted butter
1/2
cup
cognac
1-1/2
cups
beef stock
1-1/2
cups
half and half
sea salt and freshly cracked pepper to taste
2
tablespoons
green peppercorns in brine
Instructions
Baked Potatoes
Preheat the oven to 400F and line a baking sheet with foil.
Wash the potatoes and poke them with a fork.
Rub the potatoes with oil and generously sprinkle them with salt and pepper.
Bake the potatoes until they are soft, about an hour.
Steak
When the potatoes are halfway done, sprinkle both sides of the steak with salt and pepper.
In a large skillet, heat oil over high heat.
Cook the steak to medium rare- about 120-130F and then transfer to a plate, cover with foil and let rest.
Au Poivre Sauce
Wipe the pan out with a paper towel and heat butter over medium high heat.
Once the butter is hot, saute the onions until they are golden brown.
Pour in the cognac and let boil for a couple minutes, scraping any browned bits off the bottom of the pan.
Add in stock and half and half and bring to a boil.
Cook sauce, stirring often.
When the sauce is thick and reduced, season with salt and pepper to taste.
Right before serving, thinly slice the steak and add to sauce with brined peppercorns.
Serving
Slice baked potatoes and top with steak and sauce. If you'd like to
If you'd like to garnish the potatoes, parsley, grated parmesan and freshly cracked pepper make a beautiful presentation.
Notes
For quicker potatoes consider these methods:
Crock Pot Baked Potatoes
How to Bake a Potato in the Microwave
Instant Pot Potatoes in 25 Minutes
Nutrition
Calories:
208
kcal
|
Carbohydrates:
5
g
|
Protein:
2
g
|
Fat:
13
g
|
Saturated Fat:
6
g
|
Cholesterol:
26
mg
|
Sodium:
276
mg
|
Potassium:
135
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
282
IU
|
Vitamin C:
2
mg
|
Calcium:
38
mg
|
Iron:
1
mg