Classic Peppercorn-Crusted Steak with Roasted Potatoes and Green Beans

This elegant steak dinner brings the flavors of a French bistro right to your kitchen. A generous crust of crushed black peppercorns gives the beef tenderloin a spicy, aromatic kick, while the pan sauce-made with shallots, demi-glace and butter-adds a silky, savory finish. Served with golden roasted potato wedges and tender green beans, this meal is both impressive and surprisingly simple to prepare.

Perfect for a special date night or a weekend treat, this recipe proves that you don’t need a reservation to enjoy a classic au poivre experience. The key is using high-quality beef tenderloin and taking the time to crush the peppercorns yourself for the freshest flavor. Follow these steps and you’ll have a restaurant-worthy dish on the table in under an hour.

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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 the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Trim the ends of the green beans. Peel and mince the shallot until you have 2 tablespoons. Place the black peppercorns in a zip-close bag and crush them using a rolling pin or the bottom of a heavy pan. Thinly slice the chives.
2. On a baking sheet, toss the potato wedges with a generous drizzle of vegetable oil and a large pinch of salt and pepper. Spread them in a single layer on one side of the sheet. Roast for 15 minutes, until lightly browned.
3. Remove the baking sheet from the oven. Carefully push the potatoes to one side. On the empty side, toss the green beans with a drizzle of oil and a pinch of salt and pepper. Return the sheet to the oven and roast until the vegetables are browned and tender, about 10-15 minutes more.
4. While the vegetables roast, pat the beef tenderloin filets dry with paper towels and season all over with salt and pepper. Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Add the steaks and cook to your desired doneness, 3-6 minutes per side. Turn off the heat, transfer the steaks to a plate and let rest for 5 minutes. Carefully rinse and wipe out the pan.
5. In the same pan, melt 1 tablespoon of butter over medium heat. Add the minced shallot and cook, stirring often, until slightly softened, about 1-2 minutes. Add the beef demi-glace, ¼ cup water and 1 teaspoon of the crushed peppercorns (measure carefully). Simmer until the sauce thickens slightly, 1-2 minutes. Turn off the heat. Stir in the remaining 1 tablespoon of butter, half of the sliced chives and any resting juices from the steak. Season with salt and additional crushed peppercorns to taste.
6. Divide the roasted potatoes, green beans and steak between plates. Spoon the sauce over the steak and garnish with the remaining chives. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute ribeye or sirloin steak, but adjust cooking times accordingly. Tenderloin is ideal for its tenderness.

What if I don't have demi-glace?

You can substitute with 1 cup of beef broth simmered until reduced by half or use a store-bought beef demi-glace concentrate.

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. Remember the temperature will rise a few degrees while resting.