Description
A delightful creamy peppercorn sauce pairs perfectly with perfectly cooked ribeye steaks and tender Yukon Gold potatoes.
Ingredients
Scale
- 2 pieces ribeye steaks (about 1 inch thick)
- 2 tablespoons black peppercorns, crushed
- 4 to 5 medium Yukon Gold potatoes
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- fresh parsley, for garnish
- salt, to taste
Instructions
- Prepare the Potatoes: Wash and quarter the Yukon Gold potatoes. In a large pot, boil the potatoes in salted water until fork-tender. Drain and set aside.
- Season the Steaks: Pat the steaks dry with paper towels. Rub the crushed black peppercorns into both sides of the steaks, pressing to adhere. Season with salt.
- Cook the Steaks: Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear for about 3-4 minutes on each side for medium-rare, or adjust for your preferred doneness. Remove the steaks from the skillet and let them rest on a plate.
- Make the Sauce: In the same skillet, add butter and reduce the heat to medium. Sauté the garlic and shallots until they are soft and fragrant. Stir in the Dijon mustard and heavy cream, scraping up any brown bits from the skillet. Simmer the sauce until it thickens slightly.
- Combine and Serve: Return the steaks to the skillet, along with the cooked potatoes, and spoon the sauce over them. Garnish with freshly chopped parsley before serving.
Notes
- For more flavor, marinate the steaks with a little soy sauce and Worcestershire sauce before cooking.
- Customize the sauce by adding a splash of brandy or cognac for a richer flavor.
- Ensure the potatoes are well-drained before adding them to the skillet to avoid a watery sauce.
- Allow the steaks to rest after cooking to retain their juices and ensure tenderness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak with potatoes