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Everyplate Steak au Poivre with roasted asparagus and crispy potatoes

Servings: 2

Servings: 2
Ingredients
  • 10 oz Steak
  • 1 unit Beef Stock Concentrate
  • Crushed Black Peppercorns
  • 2 T Sour Cream
  • ½ Bunch Asparagus
  • 4 to 5 Fresh Chives
  • 8 Small Red or Gold Potatoes
  • 1 Shallot
  • Cooking Oil
  • 1 T. Butter
  • Salt
  • Pepper
Steps
  1. 1. Preheat oven to 450 degrees.
  2. 2. Dice potatoes. Toss on baking sheet with oil, salt, pepper, pinch black peppercorn.
  3. 3. Roast on top rack, flipping halfway through, until gold and crispy 20 to 25 minutes.
  4. 4. Trim asparagus. Slice shallot. Slice Chives.
  5. 5. Once potatoes have roasted 10 minutes, add asparagus (oil, salt and pepper). 10 to 12 minutes.
  6. 6. Pat steak dry. Season with salt, pepper, 1 tsp crushed peppercorn. Heat oil on med- high. Cook steak. Set on cutting board to rest.
  7. 7. In same pan, heat oil on medium high. Add shallot, cook until softened.
  8. 8. Stir in stock concentrate and ¼ C water. Simmer until slightly thickened.
  9. 9. Remove pan from heat. Stir in sour cream, chives, 1 T butter. Season with crushed peppercorns.
  10. 10. Drizzle steak with sauce. Cut against grain. Add vegetables.
 

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