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Pan Seared Strip Steak with Green Peppercorn Sauce and Salt-Baked Potatoes

4.4(33)

by Alex Guarnaschelli·published 2015-05-30

Open original recipe

AmericanMain Dish

Servings

(4–6)

Total time

—

Calories / serving

—

Ingredients (32)

serves

4 (14-ounce) strip steaks, trimmed
Kosher saltsalt
Freshly ground black pepperpepper
1 tablespoon butterbutter
1/2 cup minced shallotsshallot
1 tablespoon green peppercorns, preferably in brine, lightly crushedgreen-peppercorn
1/4 cup brandybrandy
2 tablespoons Dijon mustarddijon-mustard
1 teaspoon lemon juicelemon-juice
2 teaspoons lemon zestlemon
2 tablespoons Worcestershire Sauceworcestershire
1/2 cup veal stock, home-made or store-boughtveal-stock
4 sprigs fresh tarragon, washed, dried, leaves finely choppedtarragon
4 (14-ounce) strip steaks, trimmed
Kosher saltsalt
Freshly ground black pepperpepper
1 tablespoon butterbutter
1/2 cup minced shallotsshallot
1 tablespoon green peppercorns, preferably in brine, lightly crushedgreen-peppercorn
1/4 cup brandybrandy
2 tablespoons Dijon mustarddijon-mustard
1 teaspoon lemon juicelemon-juice
2 teaspoons lemon zestlemon
2 tablespoons Worcestershire Sauceworcestershire
1/2 cup veal stock, home-made or store-boughtveal-stock
4 sprigs fresh tarragon, washed, dried, leaves finely choppedtarragon
1 1/2 pounds small fingerling potatoes, washed and driedpotato
Pinch coarse sea saltsalt
15 bay leavesbay-leaf
1 1/2 pounds small fingerling potatoes, washed and driedpotato
Pinch coarse sea saltsalt
15 bay leavesbay-leaf

Instructions (24 steps)

01For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
02Turn the steaks on the second side and brown, 3 to 5 minutes.
03Arrange the steaks on a rack to "rest" while you make your sauce.
04Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
05Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
06Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
07For the potatoes:
08Preheat the oven to 375 degrees F.
09Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
10When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
11Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
12Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
13For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
14Turn the steaks on the second side and brown, 3 to 5 minutes.
15Arrange the steaks on a rack to "rest" while you make your sauce.
16Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
17Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
18Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
19For the potatoes:
20Preheat the oven to 375 degrees F.
21Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
22When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
23Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
24Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.