Creamy peppercorn sauce over juicy steak is date night perfection. It’s impossible to mess up, yet bound to impress! Classic roasted potatoes and greens complete the ultimate Valentine’s Day dinner.
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Yukon Gold Potatoes
Beef Stock Concentrate
Prep the ingredients: Preheat the oven to 400 degrees. Cut the potatoes into ¾-inch wedges. Remove the ribs and stems from the kale and slice or tear the leaves into 1-inch pieces. Halve, peel, and mince the shallot. Using a flat mallet or a pan, crush the peppercorns inside their bag until coarsely ground.
Roast the potatoes: Toss the potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 30-35 minutes, tossing halfway through cooking, until the potatoes are tender and golden brown.
Cook the kale: Heat 1 Tablespoon butter in a large pan over medium heat. Add the kale and a splash of water to the pan. Cook, tossing, for 4-5 minutes, until very soft. Season with salt and pepper. Set aside off the heat, but keep the kale in the pan.
Cook the steak: Heat a drizzle of oil in a medium pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 4-7 minutes per side, until cooked to desired doneness. Set aside to rest for 5 minutes.
Make the peppercorn sauce: Add the shallot and ¼ teaspoon crushed peppercorn (or more, to taste) to the pan, adding a drizzle of oil if necessary. Cook, tossing, 2-3 minutes, until softened. Add the stock concentrate and ½ cup water to the pan and scrape up any browned bits from the bottom of the pan. Bring to a simmer and reduce until slightly thickened, 2-3 minutes. Remove pan from heat, then stir in half the sour cream.
Cream the kale: Reheat the kale over medium heat, then remove from the heat and stir in the remaining sour cream. Season with salt and pepper.
Finish and plate: Slice the steak against the grain, then serve alongside the roasted potatoes and creamed kale. Drizzle the steak with the peppercorn sauce and enjoy!