Imagine sinking your fork into a perfectly seared, juicy steak covered in a rich green-peppercorn sauce, paired with golden roasted potatoes kissed by rosemary. This dish brings together elegance and comfort in one plate — it’s simple enough for a home dinner but sophisticated enough to impress. Whether you’re cooking for a special occasion or just treating yourself, it feels like dining in a cozy, high-end bistro.
What do you think gives green peppercorn sauce its unique flavor compared to black peppercorns?
When serving steak at home, do you prefer a bold sauce (like peppercorn) or something lighter (like herb butter)?
How important is presentation (like arranging potatoes, garnishing with rosemary) in home cooking?
Would you pair this meal with wine, and if so — what type?
What side dish or vegetable would you add to balance out the richness of the steak and sauce?
Full Recipe
Ingredients (serves ~4)
Based on a trusted recipe by Alexandra Guarnaschelli.
For the Steak & Sauce
4 strip steaks (approximately 14 oz each), trimmed
Kosher salt and freshly ground black pepper
1 tablespoon butter
½ cup minced shallots
1 tablespoon green peppercorns (in brine, lightly crushed)
¼ cup brandy
2 tablespoons Dijon mustard
1 teaspoon lemon juice
2 teaspoons lemon zest
2 tablespoons Worcestershire sauce
½ cup veal stock (or beef stock)
4 sprigs fresh tarragon, leaves finely chopped
For the Potatoes
1½ lbs small fingerling potatoes, washed & dried
Pinch of coarse sea salt
15 bay leaves
Step-by-Step Method
- Prepare the Steaks
Heat two heavy skillets (cast iron ideal) until they begin to smoke lightly.
Season each steak generously on both sides with kosher salt and freshly ground black pepper.
Turn off the heat under the pans, then carefully place the steaks, one by one, into the pans so they sit in a single layer.
Turn the heat back on and sear the first side for about 3–5 minutes without moving the steak, so a good crust forms.
Flip and cook the second side for another 3–5 minutes, until nicely browned.
Remove the steaks from the pan and let them rest on a rack while you make the sauce.
- Make the Green Peppercorn Sauce
In one of the pans (remove excess fat if needed), melt 1 tablespoon of butter. Add the minced shallots and cook until they’re translucent (about 3–5 minutes).
Add the crushed green peppercorns and brandy to deglaze the pan. Cook until most of the brandy has reduced.
Stir in the Dijon mustard, lemon juice, lemon zest, and Worcestershire sauce, swirling gently so the flavors combine.
Pour in the veal (or beef) stock and simmer until the sauce thickens to your desired consistency.
Finish by stirring in the chopped tarragon, then adjust seasoning with salt and pepper if needed.
- Cook the Potatoes
Preheat your oven to 375°F (about 190°C).
Place the fingerling potatoes in a casserole dish that just fits them. Toss with a pinch of sea salt and the bay leaves.
Cover the dish (with a lid or foil) and bake for 25–30 minutes, or until the potatoes are tender when pierced with a knife.
Once fork-tender, discard the bay leaves and drain any moisture.
Return the potatoes to the skillet you used for steaks (with their drippings) over medium heat. Let them brown and crisp slightly, stirring occasionally. Season with salt to taste.
Professional Serving & Plating
On each dinner plate, lay a bed of the roasted, crispy fingerling potatoes.
Place the rested steak on top or to the side of the potatoes.
Spoon a generous amount of the green peppercorn sauce over the steak, letting some drizzle onto the potatoes.
Garnish with a small sprig of fresh tarragon (or rosemary) for freshness and visual appeal.
Serve immediately while the steak is still warm and the sauce is glossy.
Treat yourself (or your guests) to a restaurant-style dinner at home without stepping outside. This seared steak with green peppercorn sauce and roasted potatoes is a symphony of flavors: the peppery bite of the sauce, the juiciness of the steak, and the fragrant, golden potatoes. Perfect for date nights, celebrations, or simply when you want to elevate your weeknight meal. Try it — and let your kitchen become the place everyone talks about.