Classic Peppercorn-Crusted Steak with Roasted Potatoes and Green Beans

This classic French bistro dish brings together a perfectly seared steak with a bold peppercorn crust and a luscious, buttery sauce. Served alongside crispy roasted potato wedges and tender green beans, it’s a complete, elegant meal that feels special any night of the week.

The key is crushing whole black peppercorns to create a fragrant, spicy coating on the beef tenderloin. As the steak sears, the pepper forms a delicious crust that pairs beautifully with the rich demi-glace sauce. A touch of butter and fresh chives finish the dish, making every bite unforgettable.

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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. Preheat oven to 425°F with rack in top position. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim green beans if needed. Mince shallot to get 2 tablespoons. Place peppercorns in a zip-close bag and 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 pinch of salt and pepper. Roast on top rack for 15 minutes.
3. Remove baking sheet from oven. Push potatoes to one side. Toss green beans on the other side with a drizzle of oil and a pinch of salt and pepper. Roast until veggies are browned and tender, 10-15 minutes more.
4. Meanwhile, pat beef dry and 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, 3-6 minutes per side. Transfer to a plate and let rest 5 minutes. Wipe out pan.
5. Melt 1 tablespoon butter in the same pan over medium heat. Add shallot and cook until softened, 1-2 minutes. Add demi-glace, ¼ cup water and ½ teaspoon crushed peppercorns. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in remaining 1 tablespoon butter, half the chives and any resting juices from beef. Season with salt and more peppercorns if desired.
6. Divide potatoes, green beans and beef between plates. Spoon sauce over beef and sprinkle with remaining chives.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

What can I use instead of demi-glace?

You can substitute with a mixture of beef broth and a little cornstarch to thicken, but the flavor will be less rich.

How do I crush peppercorns without a bag?

Use a mortar and pestle or place them between two sheets of parchment paper and crush with a heavy pan.