Steaks with Pepper sauce, Green Beans and Fried Potatoes Recipe

Ingredients:

• 4 beef steaks
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• 1 cup beef broth
• 1/4 cup heavy cream
• 1 tablespoon green peppercorns
• 1/2 pound green beans, trimmed
• 4 medium potatoes, peeled and chopped into small cubes
• Vegetable oil for frying

Instructions:

1. Season the steaks with salt and pepper on both sides.
2. Heat olive oil and butter in a large skillet over medium-high heat. Add the steaks and cook for 3-4 minutes on each side for medium-rare. Cook longer if you prefer well-done. Remove the steaks from the skillet and set aside to rest.
3. Add beef broth to the same skillet and stir to scrape the browned bits from the bottom. Bring to a simmer and cook until the broth is reduced by half, about 5-7 minutes.
4. Stir in the heavy cream and green peppercorns. Simmer for another 2-3 minutes or until the sauce has thickened. Remove from heat.
5. Meanwhile, blanch the green beans by boiling them in salted water for about 3-5 minutes or until they turn bright green. Drain and set aside.
6. In another skillet, heat enough vegetable oil to cover the bottom over medium heat. Add the chopped potatoes and fry until golden brown and crispy, about 10-12 minutes. Remove from heat and drain excess oil on a paper towel. Season with salt and pepper to taste.
7. Serve the steaks with the pepper sauce drizzled on top, alongside the blanched green beans and fried potatoes.

Verdict:

This dish is a classic and it’s hard to go wrong with a juicy, perfectly seared steak. The pepper sauce adds a nice kick of flavor without overpowering the dish. The green beans and fried potatoes provide a satisfying crunch alongside the tender meat. Overall, a delicious and filling meal!

Serving suggestions:

Pair this dish with a glass of red wine and a crisp, fresh salad for a well-rounded meal.