Au Poivre is a staple on french bistro menus for a reason, it’s delicious! This dish may sound fancy but It’s simply a peppercorn crusted steak that is seared, creating a delicious zingy crust that pairs perfectly with the juicy meat. Then it's topped with an elegant peppery sauce that is rich with flavor from our demi-glace and finished with butter. Served with golden potato wedges and roasted green beans, it's a complete elegant meal. Bonus points for making you feel like you just landed in Pari!
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Yukon Gold Potatoes
Adjust rack to top position, then preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim green beans. Halve, peel, and mince shallot until you have 2 TBSP. Place peppercorns in a zip-close bag; crush using a rolling pin or heavy-bottomed pan. Thinly slice chives.
Toss potatoes on one side of a baking sheet with a large drizzle of oil and a large pinch of salt and pepper. Roast until lightly browned, about 15 minutes.
Once potatoes have roasted for 15 minutes, remove baking sheet from oven. Carefully push potatoes to one side. Toss green beans on opposite side of sheet with a drizzle of oil and a pinch of salt and pepper. Return to top rack and roast until vegetables are browned and tender, 10-15 minutes.
Meanwhile, pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat. Remove steak from pan and set aside to rest for 5 minutes. Rinse and wipe out pan.
Heat 1 TBSP butter in same pan over medium heat. Add minced shallot. Cook, stirring often, until slightly softened, 1-2 minutes. Add demiglace, ¼ cup water, and 1 tsp crushed peppercorns (be sure to measure). Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in 1 TBSP butter, half the chives, and any resting juices from steak. Season with salt and more peppercorns (to taste).
Divide potatoes, green beans, and steak between plates. Top steak with sauce. Sprinkle with remaining chives.