Steak au Poivre with Fingerling Potatoes

This week's Sunday Supper is all about dinners for two.  When I first saw the event title, I wasn't sure I'd be able to participate.  I mean, I cook for a family.  However, I realized, lately there are days when it's just me and my husband at the dinner table. Funny, after all these years, I never thought that I would ever be cooking again for just the two of us...but here I am.  I cook dinners for two more than I thought I ever would. Turns out, this event is actually right up my alley!

Last week, I stumbled upon a recipe for Steak au Poivre (literally translated as "pepper steak") on the Certified Angus Beef ® brand website that sounded amazing!  And guess what?  It was written as a recipe for two! I altered it just a bit to fit what I had on hand and what I could find at the store, but this recipe really delivers!  And...the best part is that it's not only easy, but also quick to make! Which is a win-win in my book!

Ingredients

• 1 pound fingerling potatoes, washed and dried and cut in half
• 1 TBS olive oil
• Kosher salt and fresh ground black pepper, to taste
• 2 (8 ounce) Certified Angus Beef ® boneless strip steaks
• 1 tsp. kosher salt
• 1 TBS coarsely ground black pepper
• 1 TBS vegetable oil
• 3 TBS unsalted butter, (reserve 2 TBS in fridge for sauce)
• 1 TBS finely minced shallot OR sweet onion
• 1/4 cup brandy
• 1/4 cup beef or chicken stock
• 1 tsp. Dijon mustard
• 2 TBS sour cream
• coarse ground black pepper, for garnish, if desired

Instructions

1. Heat oven to 425 degrees F. Season steaks with 1 tsp. kosher salt and 1 TBS coarsely ground black pepper. Set aside.
2. Line a 1/4 sheet pan with parchment or lightly oil. In small bowl, combine the fingerling potatoes, olive oil, salt and pepper (as much as you desire). Spread potatoes out on prepared pan in single layer. Put in oven to roast for 30 minutes or until potatoes are soft and browned.
3. ......................................

for full recipes please see : www.reneeskitchenadventures.com

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