A peppery crust and a quick, easy and sauce turn a mid-week dinner into bistro tonight
1. Preheat oven to 425°. Place potatoes on a rimmed baking sheet and toss with one tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, Flipping half way through.
2. Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium-rare, about eight minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.
3. This card fat from skillet, lightly white with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up the browned bits with a wooden spoon until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.
4. Refrigerate one steak for Friday's dinner. Slice remaining steaks against the grain, divided among 4 plates, and top with sauce. Serve with potatoes and parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 401 | ||
Calories from Fat: 132 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 20 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 132.4mg | 41 % | |
Sodium 4132.9mg | 143 % | |
Potassium 1082.5mg | 28 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 8.3g | ||
Protein 56.4g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 401
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