Steak au Poivre with Roasted Vegetables
Serves 2
Directions
- 1Peel, cube, and rinse potatoes. Boil in water with salt and fresh thyme.
- 2Peel carrots, drizzle with olive oil, salt, and honey. Add sprigs of thyme, wrap in foil, and roast in oven.
- 3Trim cauliflower florets to even size, rinse, drain, and coat with olive oil. Season with smoked paprika, salt, garlic powder, onion powder, and brown sugar. Roast in oven to char.
- 4Drain cooked potatoes, coat with olive oil, place on sheet pan, and roast at 400 degrees Fahrenheit.
- 5Trim green beans by removing fibrous stems and slice in half. Rinse and set aside.
- 6Open foil on carrots and continue roasting to caramelize.
- 7For the sauce, sweat shallots in melted butter. Add minced garlic, chopped green peppercorns, and deglaze with brandy.
- 8Grate fresh parmesan over cauliflower and return to oven to crisp up.
- 9Add heavy cream and reduced veal stock to the sauce and continue to reduce.
- 10Cook green beans in a saucier with oil, water, and salt. Cover and steam on high heat, then remove lid to char.
- 11Flip potatoes on sheet pan to crisp all sides.
- 12Slice chives.
- 13Grill seasoned filet mignon, coat with oil, and let rest.
- 14Plate steak with roasted vegetables and sauce, garnished with chives.
Ingredients
- potato, peeled and cubed
- salt
- fresh thyme
- sweet carrot, peeled
- olive oil
- honey
- multicolored cauliflower, florets, trimmed
- smoked paprika
- garlic powder
- onion powder
- brown sugar
- shallot, finely minced
- butter
- garlic, minced
- green peppercorn in brine, chopped
- brandy
- parmesan cheese, grated
- heavy whipping cream
- veal stock
- green bean, trimmed
- water
- chive, sliced
- filet mignon
Equipment
knifepeelerpotsheet panfoilmixing bowlsaucierstrainermicroplane gratergrill
Tips
- You do not have to peel carrots; you can scrub them clean to retain more nutrients.
- If you have issues with chewy or tough carrots, cover and steam them before roasting to ensure they get tender.
- Green peppercorns are more flavorful, interesting, slightly acidic, and softer than black pepper.
- Sauce can be served on the plate or on the side to prevent sogginess.
