Peppercorn-Crusted Steak with Vegetables and Peppercorn Sauce

Ingredients:

For the Steak:

• 2 ribeye or sirloin steaks (about 1-inch thick)
• 2 tablespoons olive oil
• 2 tablespoons mixed peppercorns, coarsely crushed
• Salt to taste

For the Peppercorn Sauce:

• 1/4 cup green peppercorns, drained
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon butter

For the Vegetables:

• 1 bunch of asparagus, trimmed
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 large carrot, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Mashed Potatoes:

• 4 large potatoes, peeled and cut into chunks
• 1/4 cup butter
• 1/2 cup milk
• Salt and pepper to taste

Instructions:

1. Preparing the Steak:

1. Rub the steaks with olive oil and season with salt.
2. Press the crushed peppercorns onto both sides of the steaks, ensuring they adhere well.

2. Cooking the Steak:

1. Heat a large skillet over medium-high heat.
2. Add the steaks and cook for 3-4 minutes per side for medium-rare, or to your desired doneness.
3. Remove the steaks from the skillet and let them rest on a plate covered with foil.

3. Preparing the Peppercorn Sauce:

1. In the same skillet, melt the butter over medium heat.
2. Add the green peppercorns and sauté for 1-2 minutes.
3. Stir in the beef broth, scraping up any browned bits from the bottom of the skillet.
4. Add the heavy cream and Dijon mustard, stirring to combine.
5. Simmer the sauce until it thickens, about 5-7 minutes. Adjust seasoning with salt if needed.

4. Preparing the Vegetables:

1. Preheat the oven to 400°F (200°C).
2. Toss the asparagus, broccoli, cauliflower, and carrots with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 15-20 minutes, or until tender.

5. Preparing the Mashed Potatoes:

1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain and return the potatoes to the pot.
3. Add butter and milk, mashing until smooth and creamy.
4. Season with salt and pepper to taste.

6. Serving:

1. Slice the steaks and arrange on a serving platter.
2. Pour the peppercorn sauce over the steak slices.
3. Serve with the roasted vegetables and mashed potatoes on the side.

7. Storing:

1. Refrigeration: Store any leftover steak, sauce, vegetables, and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days.
2. Reheating: Reheat the steak and sauce in a skillet over medium heat. The vegetables and mashed potatoes can be reheated in the microwave or in the oven.

Tips:

• For a more intense pepper flavor, use freshly cracked peppercorns.
• Serve with a side of crusty bread to soak up the delicious sauce.
• You can substitute heavy cream with half-and-half for a lighter sauce.

Enjoy this luxurious Peppercorn-Crusted Steak with Vegetables and Peppercorn Sauce, perfect for a special occasion or a gourmet dinner at home!