Steak with Pepper Sauce and Potato Wedges

Name: Steak with Pepper Sauce and Potato Wedges
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 4 st entrecôte steak; 800 g potatoes (cut into wedges); 3 msk cooking oil; 1 tsk paprika powder; 2 msk green peppercorns; 2 dl cooking cream; 1 dl beef stock; 1 msk butter; 2 tsk salt; 0.5 tsk black pepper

Pan-fried entrecôte with a creamy pepper sauce and oven-baked potato wedges — a weeknight treat.

No ratings yet

DinnerPrep: 20 minCook: 35 minMedium$$$ · Splurge

Ingredients

4 servings

entrecôte steak4 pcs
potatoes (cut into wedges)800 g
cooking oil3 tbsp
paprika powder1 tsp
green peppercorns2 tbsp
cooking cream2 dl
beef stock1 dl
butter1 tbsp
salt2 tsp
black pepper½ tsp

Steps

1Preheat the oven to 220°C (430°F). Toss the potato wedges with 2 tbsp oil, paprika powder, and 1 tsp salt, spread on a tray, and roast for about 30 minutes.
2Lightly crush the peppercorns. Salt the steaks and fry in oil in a hot pan for about 3 minutes per side for medium doneness.
3Set the steaks aside to rest. Sauté the peppercorns in the same pan for half a minute.
4Pour in the stock and cream, let it simmer into a sauce, and season with salt.
5Whisk the butter into the sauce. Serve the steaks with the pepper sauce and potato wedges.

Nutrition per serving: 610 kcal · P 40g · F 38g · K 26gAllergens: milk

Comments

Loading comments…