Blackened Steak with Creamy Peppercorn Sauce & Roasted Veggies

Preheat the oven to 400°F (200°C).

Toss the baby carrots, asparagus, and sliced potatoes with olive oil, garlic powder, salt, and pepper.

Spread evenly on a baking sheet and roast for 25-30 minutes until the vegetables are tender and slightly charred.

Cook the Steak:

Coat both sides of the steaks with olive oil and rub generously with the blackened seasoning.

Heat a cast-iron skillet over high heat and sear the steaks for 3-4 minutes per side for medium-rare. Adjust cooking time for your preferred doneness.

Remove from heat and let the steaks rest for 5 minutes before slicing.

Make the Peppercorn Sauce:

In the same skillet, melt butter and sauté the chopped shallots until soft, about 2 minutes.

Add the crushed peppercorns and beef broth. Let it reduce slightly, about 2 minutes.

Stir in the heavy cream and Dijon mustard. Simmer for 3-5 minutes until the sauce thickens.

Season with salt to taste.

Plate & Serve:

Layer a generous serving of buttered brown rice on each plate.

Slice the rested steak and arrange on top of the rice.

Drizzle the creamy peppercorn sauce over the steak.

Add the roasted potatoes, asparagus, and carrots on the side.

Garnish with lemon slices and fresh parsley for an extra burst of flavor.

Serving and Storage Tips: