# Steak au Poivre with Roasted Vegetables

- Servings: 2
- Cuisine: French
- Category: Dinner
- Language: en

## 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

## Instructions

1. Peel, cube, and rinse potatoes. Boil in water with salt and fresh thyme.
2. Peel carrots, drizzle with olive oil, salt, and honey. Add sprigs of thyme, wrap in foil, and roast in oven.
3. Trim 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.
4. Drain cooked potatoes, coat with olive oil, place on sheet pan, and roast at 400 degrees Fahrenheit.
5. Trim green beans by removing fibrous stems and slice in half. Rinse and set aside.
6. Open foil on carrots and continue roasting to caramelize.
7. For the sauce, sweat shallots in melted butter. Add minced garlic, chopped green peppercorns, and deglaze with brandy.
8. Grate fresh parmesan over cauliflower and return to oven to crisp up.
9. Add heavy cream and reduced veal stock to the sauce and continue to reduce.
10. Cook green beans in a saucier with oil, water, and salt. Cover and steam on high heat, then remove lid to char.
11. Flip potatoes on sheet pan to crisp all sides.
12. Slice chives.
13. Grill seasoned filet mignon, coat with oil, and let rest.
14. Plate steak with roasted vegetables and sauce, garnished with chives.

## Equipment

- knife
- peeler
- pot
- sheet pan
- foil
- mixing bowl
- saucier
- strainer
- microplane grater
- grill

## 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.

## Source

- Original video: https://vm.tiktok.com/ZGdCECgwX/
- Creator: justahumblecook
- Recipe page: https://www.cliprecipe.com/recipe/083c6f82-0f4e-4518-b30b-7182fb17327b
- Extracted: 2026-10-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt