AVA’S STEAK AU POIVRE
WITH ROASTED POTATOES
ACTIVE: 20 min l TOTAL: 45 min
SERVES: 3 to 42 tablespoons black peppercorns
16 to 20 baby red-skinned potatoes,
quartered
2 tablespoons extra-virgin olive oil
Kosher salt
2 rib-eye steaks (about 14 ounces each)
1 tablespoon unsalted butter
5 shallots, minced
2 tablespoons red wine vinegar
2 tablespoons dijon mustard
1 tablespoon Worcestershire sauce
1 cup beef stock
Flaky sea salt (such as Maldon)- Roast the Potatoes
Raise the oven temperature to 375 ̊. Toss the
potatoes with the olive oil in a large bowl and
season with kosher salt.Line a baking sheet with parchment paper.
Arrange the potatoes in a single layer on
the pan.Put the baking sheet in the center of the oven
and roast until the potatoes are browned and
tender, 20 to 30 minutes.- Cook the Peppercorns
Preheat the oven to 300 ̊. Bring a small pot
of water to a boil over medium heat. Put the
peppercorns in a fine-mesh sieve and add to
the water; simmer for 2 to 3 minutes. Remove
the sieve and let the peppercorns drain.Spread the peppercorns on a baking sheet
and place in the oven. Bake until dry, 8 to
10 minutes. (Cooking the peppercorns
mellows out their strong flavor.)“I like rib-eye because
it’s so marbled. There’s
already fat in it, which
means you don’t need
a lot of fat to cook it.”
MAY 2020 ●FOOD NETWORK MAGAZINE 39
PHOTOS: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: CHRISTINA LANE; HAIR AND MAKEUP: DANIELLE CAPUTO ESTORINO. GUARNASCHELLI PORTRAIT: DAVID MALOSH.
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