Pan-Seared Steak with Creamy Peppercorn Sauce, Maple-Sage Sweet Potatoes and Lemony Asparagus

Indulge in a truly special dinner that feels like a night out, right from your own kitchen. This recipe features tender pan-seared sirloin steak draped in a velvety au poivre sauce made with freshly crushed peppercorns and crème fraîche. On the side, creamy mashed sweet potatoes get a fragrant boost from fresh sage and a touch of maple syrup, while bright lemony roasted asparagus adds a fresh, crisp contrast.

Every element comes together beautifully, making it perfect for a date night, holiday meal or any occasion that calls for something impressive. The steak develops a deep brown crust, the sauce is rich and peppery and the sweet potatoes are luxuriously smooth. Follow these simple steps to create a memorable, balanced plate that will have everyone asking for seconds.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

0.17 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.125 ounce SageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel sweet potatoes and dice into ½-inch pieces. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. (Cover pot with a lid to bring to a boil more quickly.) Drain sweet potatoes and return to pot; cover to keep warm.
2. While sweet potatoes cook, place 2 tablespoons butter in a small bowl and let come to room temperature. Place peppercorns in a zip-close bag and crush with a rolling pin or heavy-bottomed pan. Trim and discard bottom 1 inch from asparagus. Pick sage leaves from stems and finely chop until you have 1 tablespoon. Quarter the lemon.
3. Toss asparagus on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 10-12 minutes.
4. Meanwhile, pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a cutting board to rest for at least 5 minutes. Wipe out any burned bits from pan.
5. While steak rests, heat a drizzle of oil in the same pan over medium-low heat. Add ½ teaspoon crushed peppercorns (measure carefully; we sent more). Cook, stirring, until fragrant, about 30 seconds. Stir in ¼ cup water and stock concentrate. Simmer until thick enough to coat the back of a spoon, 1-3 minutes. Remove pan from heat; stir in half the crème fraîche and 1 tablespoon butter until melted and combined. Cover to keep warm. (If sauce seems too thick, add a small splash of water.)
6. To the bowl with softened butter, add half the maple syrup, half the garlic powder, 1 teaspoon chopped sage, salt and pepper. Using a fork, stir to combine. (If needed, microwave butter for 10-15 seconds to soften.) To the pot with sweet potatoes, add half the maple-sage butter (save the rest for serving), remaining crème fraîche, remaining chopped sage and remaining garlic powder. Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper.
7. If asparagus has cooled, reheat in oven for 2-3 minutes. Slice steak against the grain. Divide steak, sweet potatoes and asparagus between plates. Spoon sauce over steak. Top sweet potatoes with remaining maple-sage butter. Squeeze lemon juice over asparagus and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like ribeye or strip steak. Adjust cooking time as needed.

What can I use instead of crème fraîche?

Sour cream or heavy cream can be used as a substitute, though the flavor and texture will be slightly different.

Can I prepare the sweet potatoes ahead of time?

Yes, you can boil and mash the sweet potatoes in advance. Reheat gently before serving, adding a splash of milk or water if needed.