How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Steak Au Poivre with Herbed Fingerling Potatoes and Asparagus?

You need 18 ingredients. The key ingredients include: 2 (6-ounce) rib-eye steaks, 1 teaspoon Dijon mustard, 1 1/4 teaspoons kosher salt, 1/4 cup coarse-cracked black peppercorns, and more.

Is Steak Au Poivre with Herbed Fingerling Potatoes and Asparagus suitable as vegetarian?

Yes, Steak Au Poivre with Herbed Fingerling Potatoes and Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Steak Au Poivre with Herbed Fingerling Potatoes and Asparagus?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak Au Poivre with Herbed Fingerling Potatoes and Asparagus Recipe

Name: Steak Au Poivre with Herbed Fingerling Potatoes and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6-ounce) rib-eye steaks; 1 teaspoon Dijon mustard; 1 1/4 teaspoons kosher salt; 1/4 cup coarse-cracked black peppercorns; 2 tablespoons plus 1 teaspoon vegetable oil; 1/4 cup minced shallots; 1/4 cup good-quality brandy; 1 tablespoon chopped garlic; 2 cups veal stock; 1/2 cup heavy cream; 3 tablespoons butter; Chopped parsley leaves, for garnish; 12 fingerling potatoes; Salt and pepper; 2 tablespoons olive oil; 1 teaspoon chopped fresh sage leaves; 1 teaspoon chopped fresh rosemary leaves; 1 teaspoon chopped fresh thyme leaves

Steak Au Poivre with Herbed Fingerling Potatoes and Asparagus

Eats Now Editorial Team · 698 kcal · Vegetarian

1
Asparagus (recipe follows)
2
Brush steaks with mustard.
3
Season the steaks on both sides with kosher salt, 1/4 teaspoon per side.
4
In a pie tin place peppercorns and press steaks in to coat each side with about 1 tablespoon.
5
In a heavy-bottomed 12-inch saute pan heat 2 tablespoons of the vegetable oil to smoking.
6
Cook steaks for 3 minutes on each side.
7
Transfer steaks to a plate.
8
Add the remaining 1 teaspoon of oil and the shallots to the pan.
9
Cook, stirring, for 1 minute.
10
Carefully add the brandy to the pan.
11
Note: IT WILL IGNITE.
12
Allow brandy to burn off and add garlic, and veal stock.
13
Bring to a boil and simmer until reduced by half.
14
Stir in heavy cream and continue to reduce for 2 minutes, or until sauce is thick enough to coat the back of a spoon.
15
Stir in butter and add the remaining 1/4 teaspoon of salt.
16
Serve immediately.
17
Garnish with parsley.
18
Place the potatoes in a saucepan and cover with water.
19
Set over high heat and bring to a boil.
20
Cook the potatoes until tender, about 7 to 8 minutes.
21
Remove from the heat and cool under running cold water.
22
Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise.
23
Season the potatoes with salt and pepper, to taste.
24
Heat a 12-inch saute pan with the olive oil over medium high heat.
25
Place the potatoes, cut side down, in the pan and cook the potatoes until browned and crispy, about 3 minutes.
26
Turn over and cook with the sage, rosemary and thyme for another 3 minutes, being sure to toss the potatoes to distribute the herbs.
27
Adjust the seasoning and serve with the steak au poivre.
28
1 bunch pencil asparagus
29
2 teaspoons walnut oil
30
Salt and pepper
31
2 tablespoons chopped walnuts
32
Trim the bottom 2-inches off the asparagus and discard.
33
Cut the asparagus into 2-inch pieces on a diagonal.
34
Heat a saute pan over high heat.
35
Add the walnut oil and heat.
36
Add the asparagus and saute until crisp-tender, about 4 minutes.
37
Season, to taste, with salt and pepper.
38
Remove from the heat and add walnuts and toss to combine.

Steak Au Poivre with Herbed Fingerling Potatoes and Asparagus

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