1. Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway 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 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.
3. Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up 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 1 steak for Friday's dinner. Slice remaining steaks against the grain, divide among four 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 (119g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 116 (62%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 38.2mg||12 %|
|Sodium 41.3mg||1 %|
|Potassium 379.4mg||10 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 13.7g|
|Protein 2.2g||3 %|
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Calories per serving: 188
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