Pan-Seared Peppercorn Steak with Roasted Potatoes and Green Beans

This elegant yet straightforward dish is perfect for a special date night or any occasion when you want to impress. Juicy beef tenderloin filets are pan-seared to perfection, developing a beautiful crust that locks in all the flavor. The star of the show is a rich, buttery sauce studded with freshly cracked black peppercorns, adding a delightful kick that complements the beef beautifully.

On the side, you’ll find crispy roasted Yukon Gold potatoes and tender green beans, making this a complete and satisfying meal. With just a handful of ingredients and simple techniques, you can create a restaurant-quality dinner right in your own kitchen. Get ready to fall in love with every bite!

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and bottom for 4 servings) and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim green beans if needed. Halve, peel, and mince shallot until you have 2 tablespoons. Place peppercorns in a zip-close bag; crush with a rolling pin or heavy pan. Thinly slice chives.
2. Toss potatoes on a baking sheet with a drizzle of oil and a big pinch of salt and pepper. Roast on top rack until lightly browned, about 10 minutes (you’ll add green beans later).
3. Once potatoes are lightly browned, push them to one side of the sheet. Carefully toss green beans on the empty side with a drizzle of oil and salt and pepper. (For 4 servings, use a second sheet for green beans and roast on bottom rack.) Return to oven until veggies are browned and tender, 10-15 minutes more.
4. While veggies roast, pat beef dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer beef to a plate and let rest for 5 minutes. Wash out pan.
5. Melt 1 tablespoon butter in the same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened, about 1 minute. Add demi-glace, ¼ cup water (⅓ cup for 4 servings), ½ teaspoon crushed peppercorns (1 teaspoon for 4), and any resting juices from beef. Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in another 1 tablespoon butter (2 tablespoons for 4) and half the chives. Season with salt and more peppercorns if desired.
6. Divide potatoes, green beans, and beef between plates. Top beef with sauce. Sprinkle with remaining chives and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with ribeye or sirloin steak, but adjust cooking time accordingly.

What can I use instead of demi-glace?

You can substitute with beef broth mixed with a teaspoon of tomato paste for depth.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.