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

Serving: Pair this dish with a fresh green salad, sautéed asparagus, or steamed broccoli for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat steak gently in a skillet with a splash of beef broth to prevent drying out. Potatoes can be reheated in the oven for crispiness.
Variants
Herb-Crusted Steak: Coat the steak with a mixture of minced garlic, rosemary, and thyme before cooking for extra flavor.
Spicy Peppercorn Sauce: Add a pinch of cayenne or a splash of hot sauce to the sauce for a spicy kick.
Cheesy Roasted Potatoes: Toss the potatoes with grated Parmesan during the last 5 minutes of roasting for a cheesy twist.
Vegetarian Option: Substitute the steak with grilled portobello mushrooms and use vegetable broth for the sauce.
FAQ
Q: Can I use a different cut of steak?
A: Absolutely! Ribeye, filet mignon, sirloin, or even strip steak work well for this recipe. Adjust cooking time based on the thickness of the steak.

Q: Can I make the sauce ahead of time?
A: Yes, you can prepare the sauce up to a day in advance. Store it in the refrigerator and reheat gently before serving.

Q: How do I know when the steak is cooked to my liking?
A: Use a meat thermometer for precision. Medium-rare is 130°F (54°C), medium is 140°F (60°C), and medium-well is 150°F (66°C).

Q: What if I don’t have whole peppercorns?
A: You can use freshly ground black pepper instead, but reduce the amount slightly to avoid overpowering the sauce.

Steak with Creamy Peppercorn Sauce and Roasted Potatoes is the perfect recipe for when you want to treat yourself or your loved ones to an elegant, restaurant-quality meal at home. It’s rich, flavorful, and easy enough to make on a busy weeknight or for a special occasion!