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.
|Serving Size: 1 Serving (396g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 132 (33%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 401
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