Peppercorn Steak with Roasted Baby Potatoes and Creamed Spinach

This peppercorn steak recipe features a tender sirloin steak coated in a rich, creamy peppercorn sauce. Paired with golden roasted baby potatoes and velvety creamed spinach, it’s a complete meal that feels indulgent yet approachable.

The sauce gets its kick from freshly cracked black pepper, which you can easily crush yourself for maximum flavor. Serve this dish for a romantic date night or a special dinner at home.

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Ingredients

1 unit Sirloin SteakView ingredient guideLike ingredientDislike ingredient

8 ounce SpinachView ingredient guideLike ingredientDislike ingredient

10 ounce Baby Red PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Remove steak from fridge to bring to room temperature. Toss baby potatoes with 1 tablespoon olive oil and a pinch of salt and pepper. Spread on a baking sheet. Roast for 25-30 minutes until golden and easily pierced with a knife. If potatoes are large, cut into quarters.
2. Finely mince the shallot.
3. Heat 1 tablespoon butter in a large pan over medium heat. Add spinach, season with salt and pepper. Cook, tossing, until wilted, about 5 minutes. Add a splash of water and half the sour cream. Stir to combine. Season again. Set aside off heat and cover to keep warm.
4. Season steak with salt and pepper. Heat 1 tablespoon oil in a pan over medium heat. Sear steak 4-6 minutes per side (depending on thickness) until golden brown. Set aside to rest.
5. In the same pan, add shallots and cook 1-2 minutes. Add stock concentrate, 1/2 cup water, 1/4-1/2 teaspoon cracked black pepper and a pinch of salt. Cook over medium heat until slightly thickened. Add remaining sour cream, stir and simmer until thickened. For best flavor, crack whole peppercorns by placing them in a plastic bag and smashing with a pot or rolling pin.
6. Thinly slice steak against the grain. Spoon peppercorn sauce over steak. Serve with creamed spinach and roasted potatoes.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, ribeye or strip steak work well, but adjust cooking time accordingly.

Can I make this dairy-free?

Substitute butter with oil and use a dairy-free sour cream alternative.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.