Steak au Poivre with Fingerling Potatoes

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Boneless Certified Angus Beef ® brand strip steaks are seasoned with salt and pepper, then pan-seared to your desired doneness and topped with a rich sauce and served alongside crispy fingerling potatoes.


  • 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


  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. In heavy skillet (I like cast iron) heat 1 TBS vegetable oil and 1 TBS unsalted butter over med-high heat. When the butter starts to foam, add steaks. Do not move. Turn heat down to medium and sear about 5-6 minutes on one side, then turn and sear on other side. Check steaks for your desired degree of doneness with an instant read thermometer. Remove steaks when internal temperature is 5 degrees less than your desired degree of doneness temperature. Tent with foil and allow to rest while you prepare the sauce.
  4. Remove all but about 1 TBS of oil from pan. On med heat, saute shallot/onion for about 2-3 minutes. Add brandy. Take care, as the mixture may flame as the alcohol burns off. Cook for one minute or until brandy begins to thicken. Add stock and bring up to a boil, then reduce until slightly thickened.
  5. Whisk in Dijon, sour cream and the rest of the reserved butter. Remove from heat and check for salt and pepper. Add as desired.
  6. At this time, the potatoes should be just ready to come out of the oven. Remove potatoes. Slice steaks against the grain.
  7. To plate, add about a 1/4 of the sauce to a plate, place steak on top, drizzle with another 1/4 of sauce. Sprinkle with more coarse ground black pepper, if desired.  Place half of potatoes next to steak. Repeat with other plate. 

Yield: 2 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 30 mins.

Total time: 40 mins.