Categories: Meals
Ingredients
- 12 oz. fingerling potatoes
- 1 shallot, divided
- 1 garlic clove
- 2 5-oz. steaks
- 5 oz. baby spinach
- 1/2 tsp cracked black peppercorns
- 1/4 cup white wine
- 2 tbsp heavy cream
- 1/2 tsp Dijon
- 3 1/2 tbsp + 1 tsp olive oil
Directions
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eheat oven to 425. Rinse potatoes and halve lengthwise. Peel shallot and thinly slice into rings. Mince garlic.
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On a baking sheet, toss potatoes with 1 1/2 tbsp olive oil, 1/4 tsp salt and black pepper. Arrange potatoes cut-side down in a single layer and roast until slightly tender, about 12 minutes. Then, add half of shallot to baking sheet with potatoes, return to oven and continue roasting until potatoes are golden and crispy, 3 to 5 minutes more.
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While potatoes roast, pat steaks dry with paper towel and season all over with 1/2 tsp salt and black pepper. Heat 1 tbsp olive oil in a medium pan over medium heat. When oil is shimmering, add steaks and sear until browned and medium-rare, 5 to 7 minutes per side. Transfer steaks to a plate, reserving any juices in pan to make sauce and set aside to rest.
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While steaks, heat 1 tbsp olive oil in a separate medium pan over medium heat. When oil is shimmering, add garlic and cook until fragrant, about 1 minute. Add spinach and cook until dark green and just wilted, about 2 minutes more. Remove pan from heat. Season with 1/4 tsp salt and black pepper. then divide between serving plates.
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Return pan from steaks to medium heat and add 1 tsp olive oil. When oil is shimmering, add cracked peppercorns and remaining shallot. Cook, stirring, until shallot begins to soften, 2 to 3 minutes. Add wine and cook, scraping up brown bits from bottom of pan, until liquid is slightly reduced, 1 to 2 minutes. Stir in heavy cream and mustard to warm through, 30 seconds more. Remove pan from heat. Taste and add more salt as desired.
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Cut steaks against the grain into 1/4-inch slices. Divide sliced steak and crispy fingerling potatoes between plates with wilted spinach. Spoon sauce and au poivre over steak and dig in.