Name: Sizzling Sliced Steak with Creamy Peppercorn Sauce & Roasted Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French-American
Ingredients: 1 1/2 pounds sirloin or ribeye steak; 1 tablespoon olive oil; 2 cloves garlic, minced; Salt and freshly ground black pepper, to taste; 1 tablespoon butter; For the Peppercorn Sauce:; 2 tablespoons butter; 2 teaspoons black peppercorns, crushed; 1 small shallot, finely minced; 1/2 cup beef broth; 1/2 cup heavy cream; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; Salt, to taste; For the Roasted Potatoes:; 1 1/2 pounds baby potatoes, halved; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried rosemary; Salt and black pepper, to taste

Description

Sizzling Sliced Steak with Creamy Peppercorn Sauce & Roasted Potatoes is a restaurant-style meal featuring juicy, perfectly seared steak slices topped with a rich and peppery cream sauce, served alongside crispy roasted potatoes. Elegant yet easy enough for a weeknight dinner.

Ingredients

1 1/2 pounds sirloin or ribeye steak
1 tablespoon olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1 tablespoon butter
For the Peppercorn Sauce:
2 tablespoons butter
2 teaspoons black peppercorns, crushed
1 small shallot, finely minced
1/2 cup beef broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt, to taste
For the Roasted Potatoes:
1 1/2 pounds baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary
Salt and black pepper, to taste

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Instructions

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until golden and crisp.
Meanwhile, pat the steak dry and season generously with salt and pepper.
Heat olive oil and butter in a skillet over high heat. Add minced garlic and the steak; sear for 3–4 minutes per side for medium-rare (adjust time as preferred).
Remove steak and let it rest for 5–10 minutes before slicing thinly against the grain.
In the same skillet, melt butter for the peppercorn sauce. Add shallots and crushed peppercorns; sauté for 1–2 minutes.
Pour in beef broth, scraping up any browned bits from the pan. Stir in Dijon mustard, Worcestershire sauce, and heavy cream.
Simmer until thickened, about 3–5 minutes, then season to taste with salt.
Serve sliced steak drizzled with creamy peppercorn sauce, alongside roasted potatoes.

Notes

For extra depth of flavor, deglaze the pan with a splash of brandy or cognac before adding the cream.
Letting the steak rest before slicing helps retain its juices.
Pair this dish with sautéed green beans or a side salad for a complete meal.
Use freshly cracked peppercorns for the most aromatic sauce.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Main Course
Method: Pan-Seared & Roasted
Cuisine: French-American