Servings: 2

10 oz Steak 10 oz Steak
1 unit Beef Stock Concentrate 1 unit Beef Stock Concentrate
Crushed Black Peppercorns Crushed Black Peppercorns
2 T Sour Cream 2 T Sour Cream
1/2 Bunch Asparagus ½ Bunch Asparagus
4-5 Fresh Chives 4 to 5 Fresh Chives
8 Small Red or Gold Potatoes 8 Small Red or Gold Potatoes
1 Shallot 1 Shallot
Cooking Oil Cooking Oil
1 T. Butter 1 T. Butter
Salt Salt
Pepper Pepper

1. Preheat oven to 450 degrees.
2. Dice potatoes. Toss on baking sheet with oil, salt, pepper, pinch black peppercorn.
3. Roast on top rack, flipping halfway through, until gold and crispy 20 to 25 minutes.
4. Trim asparagus. Slice shallot. Slice Chives.
5. Once potatoes have roasted 10 minutes, add asparagus (oil, salt and pepper). 10 to 12 minutes.
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. In same pan, heat oil on medium high. Add shallot, cook until softened.
8. Stir in stock concentrate and ¼ C water. Simmer until slightly thickened.
9. Remove pan from heat. Stir in sour cream, chives, 1 T butter. Season with crushed peppercorns.
10. Drizzle steak with sauce. Cut against grain. Add vegetables.