Steak au Poivre with Roasted Rosemary Potatoes and Green Beans
This classic, rustic preparation features tender, juicy NY strips coated in Dijon and encrusted with cracked black peppercorns.
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Equipment You'll Need:
- Medium bowl
- Sheet pan lined with foil
- Medium sauté pans
- Medium saucepot
From Your Pantry:
- Olive oil
- Black pepper
- Bordeaux red or Cabernet Sauvignon from Chile or California
- Dark, bold styles such as porter or Imperial IPA
Beef, Whipping Cream (Nonfat Milk, Mono and Diglycerides, Polysorbate 80, Carrageenan), Fingerling Potatoes, Green Beans, Unsalted Butter (Pasteurized Cream, Natural Flavorings [Lactic Acid, Starter Distillate, Culturoma]), Dijon Mustard (Water, Distilled White Vinegar, Mustard Seed, Mustard Bran, Salt, White Wine, Mustard Flour, Spice, Citric Acid, Tartaric Acid, Turmeric), Parsley, Shallot, Garlic, Beef Stock Concentrate (Beef Stock, Maltodextrin, Natural Flavor, Sugar, Beef Fat, Yeast Extract, Xanthan Gum), Green Peppercorn, Black Peppercorn.