Pan-Seared Steak with Creamy Peppercorn Sauce, Roasted Broccoli and Rosemary Potatoes

Indulge in a classic steakhouse meal right at home with this pan-seared steak recipe. The steak is cooked to perfection, boasting a beautiful crust and then topped with a rich and spicy peppercorn sauce that adds a wonderful kick.

This dish is completed with two classic sides: roasted broccoli that’s tender and slightly charred and crispy roasted potatoes infused with aromatic rosemary. Together, they create a balanced and satisfying plate that’s perfect for a special occasion or a comforting weeknight dinner.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 steaks (such as ribeye or sirloin)View ingredient guideLike ingredientDislike ingredient

Salt and freshly ground black pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon olive oilView ingredient guideLike ingredientDislike ingredient

1/4 cup heavy creamView ingredient guideLike ingredientDislike ingredient

2 tablespoons crushed peppercorns (black, green, or mixed)View ingredient guideLike ingredientDislike ingredient

1 tablespoon butterView ingredient guideLike ingredientDislike ingredient

1 shallot, finely choppedView ingredient guideLike ingredientDislike ingredient

1/2 cup beef brothView ingredient guideLike ingredientDislike ingredient

1 head broccoli, cut into floretsView ingredient guideLike ingredientDislike ingredient

1 pound potatoes, cut into wedgesView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oil (for vegetables)View ingredient guideLike ingredientDislike ingredient

1 teaspoon dried rosemaryView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C).
2. On a baking sheet, toss the potato wedges with 1 tablespoon olive oil, dried rosemary, salt and pepper. Spread in a single layer. On another baking sheet, toss the broccoli florets with the remaining 1 tablespoon olive oil, salt and pepper.
3. Roast the potatoes for 25-30 minutes and the broccoli for 15-20 minutes, until tender and lightly browned. Remove from oven and keep warm.
4. While the vegetables roast, prepare the steaks. Pat them dry with paper towels and season generously with salt and pepper on both sides.
5. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Carefully place the steaks in the hot skillet and cook for 4-5 minutes per side for medium-rare or to your desired doneness. Transfer the steaks to a plate and tent with foil to rest.
6. Reduce the heat to medium. In the same skillet, add the butter and shallot. Cook for 1-2 minutes until softened. Add the crushed peppercorns and cook for 30 seconds until fragrant.
7. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 3-4 minutes.
8. Stir in the heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt if needed.
9. To serve, slice the steaks against the grain. Plate the steak with the roasted potatoes and broccoli. Spoon the peppercorn sauce over the steak. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender cut like ribeye, sirloin or filet mignon works well. Adjust cooking time based on thickness.

How can I make the sauce dairy-free?

Substitute the heavy cream with full-fat coconut milk and use a dairy-free butter or oil.

Can I prepare the vegetables ahead of time?

Yes, you can chop the broccoli and potatoes in advance. Store them in the refrigerator until ready to roast.