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Pan Seared Strip Steak with Green Peppercorn Sauce and Salt-Baked Potatoes (Alexandra Guarnaschelli) Recipe

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Pan Seared Strip Steak with Green Peppercorn Sauce and Salt-Baked Potatoes (Alexandra Guarnaschelli)
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Ingredients
16
Count
Nutrition
306
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
  2. Turn the steaks on the second side and brown, 3 to 5 minutes.
  3. Arrange the steaks on a rack to rest while you make your sauce.
  4. Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
  5. Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
  6. Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
  7. For the potatoes:
  8. Preheat the oven to 375 degrees F.
  9. Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
  10. When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
  11. Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
  12. Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 306.1 Kcal (1282 kJ)
Calories from fat 66.74 Kcal
% Daily Value*
Total Fat 7.42g 11%
Cholesterol 34.51mg 12%
Sodium 268.37mg 11%
Potassium 248.26mg 5%
Total Carbs 35.83g 12%
Sugars 2.75g 11%
Dietary Fiber 2.56g 10%
Protein 15.11g 30%
Vitamin C 41.1mg 68%
Iron 3.6mg 20%
Calcium 38.5mg 4%
Amount Per 100 g
Calories 105.76 Kcal (443 kJ)
Calories from fat 23.06 Kcal
% Daily Value*
Total Fat 2.56g 11%
Cholesterol 11.92mg 12%
Sodium 92.73mg 11%
Potassium 85.78mg 5%
Total Carbs 12.38g 12%
Sugars 0.95g 11%
Dietary Fiber 0.88g 10%
Protein 5.22g 30%
Vitamin C 14.2mg 68%
Iron 1.2mg 20%
Calcium 13.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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