Steak with Creamy Peppercorn Sauce and Roasted Potatoes – A Gourmet Delight

Preheat your oven to 425°F (220°C).
Toss the halved potatoes with olive oil, garlic powder, paprika, rosemary, salt, and pepper. Spread them evenly on a baking sheet.
Roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Step 2: Cook the Steak
Heat a large skillet over medium-high heat. Season the steaks generously with salt and pepper.
Add olive oil to the skillet and sear the steaks for 3-4 minutes on each side for medium-rare (adjust time based on desired doneness).
Add butter to the skillet during the last minute of cooking and spoon it over the steaks for extra flavor.
Remove the steaks from the skillet and let them rest under foil while you prepare the sauce.
Step 3: Make the Creamy Peppercorn Sauce
In the same skillet, melt the butter over medium heat. Add the chopped shallots and sauté until softened, about 2 minutes.
Stir in the crushed peppercorns and cook for 1 minute to release their flavor.
Add the beef broth, scraping up any browned bits from the skillet. Let it simmer until reduced by half, about 3-4 minutes.
Stir in the heavy cream and Dijon mustard. Simmer for another 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt if needed.
Step 4: Assemble and Serve
Plate the steaks alongside the roasted potatoes.
Generously spoon the creamy peppercorn sauce over the steaks. Garnish with fresh herbs like parsley or thyme if desired.
Serve immediately for a gourmet experience.
Serving and Storage Tips