Steak Au Poivre, Rosemary Cheddar Potatoes and Citrus Roasted Brussels Sprouts

Sometimes we like to have a fancy dinner, but skip the fancy prices of restaurants. This meal is perfect for the times you feel like that. You can make this fancy and affordable meal in about 45 minutes, start to finish. Steak au poivre with rosemary cheddar potatoes and roasted Brussels sprouts.

I remember the first time we ever had steak au poivre. Vito and I were out for date night. We went to a fancy schmancy restaurant for our anniversary. We were ready for an amazing meal. It seems every time we go out, somehow Vito always makes the better meal selection. I have no idea how that happens.

This anniversary night was no exception. Vito ordered steak au poivre. I have no idea what I ordered. When the meal came and I had the first bite of Vito’s steak, I knew I had a new favorite food. The sauce on that steak was out of this world! The only problem was there wasn’t enough sauce. I wanted to put it in a cup and drink it. That was what we had to learn how to make!

After a little trial and error, we perfected the sauce. What’s surprising is how simple it is. How can something so delicious be so easy to make? 

steak au poivre

We’ll start off with the steak. 

Steak Au Poivre
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1091 calories
39 g
224 g
82 g
8 g
45 g
290 g
60 g
1 g
1 g
33 g
Nutrition Facts
Serving Size
290g
Amount Per Serving
Calories 1091
Calories from Fat 724
% Daily Value *
Total Fat 82g
127%
Saturated Fat 45g
223%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 29g
Cholesterol 224mg
75%
Sodium 60mg
3%
Total Carbohydrates 39g
13%
Dietary Fiber 14g
56%
Sugars 1g
Protein 8g
Vitamin A
55%
Vitamin C
1%
Calcium
33%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Steak
  1. 4 well-marbled 1 inch steaks - I prefer strip steaks
  2. 1/2 cup mixed peppercorns (black, red, white)
  3. 1Tbsp olive oil
  4. 2 Tbsp butter
Sauce
  1. 1/3 cup cognac
  2. 1/2 cup heavy cream
  3. 1/4 cup beef consume
Steak
  1. Bring steak to room temperature by letting sit out for 1 hour before cooking
  2. Crush the peppercorns in a mortar and pestle or for a couple of seconds in a spice grinder
  3. Pour the peppercorns into a pie pan, salt the steak with kosher salt on all sides then press into the peppercorns to coat on all sides
  4. In a cast iron skillet, add the oil and butter and heat until butter bubbles and lightly smokes
  5. Add the steak slowly and cook for 4 to 4.5 minutes on each side (medium rare – medium)
  6. Remove steak from pan and tent with aluminum foil
  7. Pour off any excess fat from the pan (DO NOT wipe out the pan)
Sauce
  1. Off the heat pour in the cognac and light with a long match.
  2. When the flame dies, add the pan back to medium heat and add in the cream and consume, whisk to release all the good black bits and cook until the sauce will coat the back of a spoon.
beta
calories
1091
fat
82g
protein
8g
carbs
39g
more
Wine-y-Wife http://wine-y-wife.com/

Rosemary Cheddar mashed potatoes are my favorite! Hope you love these as much as I do.

Rosemary Cheddar Mashed Potatoes
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1214 calories
189 g
126 g
40 g
30 g
25 g
1169 g
262 g
9 g
0 g
13 g
Nutrition Facts
Serving Size
1169g
Amount Per Serving
Calories 1214
Calories from Fat 355
% Daily Value *
Total Fat 40g
62%
Saturated Fat 25g
126%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 126mg
42%
Sodium 262mg
11%
Total Carbohydrates 189g
63%
Dietary Fiber 24g
96%
Sugars 9g
Protein 30g
Vitamin A
26%
Vitamin C
351%
Calcium
38%
Iron
48%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4-6 yellow potatoes
  2. 2 tsp finely chopped fresh rosemary
  3. 1/2 tsp pepper
  4. 1/4 cup shredded cheddar - I prefer Irish cheddar
  5. 1 Tbsp butter
  6. 1/4 cup cream
Instructions
  1. Quarter potatoes, boil in salted water until fork tender, drain and add back to the pan.
  2. Add in all ingredients and mash/mix until smooth and creamy.
beta
calories
1214
fat
40g
protein
30g
carbs
189g
more
Wine-y-Wife http://wine-y-wife.com/
Roasted Brussels sprouts are typically not one of my favorites. However, when we brighten them up like this, they pair well with the steak and potatoes.

Citrus Roasted Brussels Sprouts
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262 calories
57 g
0 g
2 g
17 g
0 g
575 g
329 g
20 g
0 g
1 g
Nutrition Facts
Serving Size
575g
Amount Per Serving
Calories 262
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 329mg
14%
Total Carbohydrates 57g
19%
Dietary Fiber 21g
83%
Sugars 20g
Protein 17g
Vitamin A
72%
Vitamin C
741%
Calcium
24%
Iron
39%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 24 Brussels sprouts
  2. 1/2 lemon, juiced and zested
  3. 1/2 orange, juiced and zested
  4. 1 tsp dijon mustard
  5. 1/2 tsp honey
  6. olive oil
  7. salt
  8. pepper
Instructions
  1. Preheat oven to 400 degrees. Chop off the stem off the sprouts and place cut side up in single layer on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
  2. Roast the sprouts for 6 minutes and then under the broiler for 2 more.
  3. Mix together the juice of lemon and orange, dijon mustard and honey.
  4. Place the sprouts in a large bowl.
  5. Dress the sprouts with the juice mixture and garnish with the mixed zest of the lemon and orange.
beta
calories
262
fat
2g
protein
17g
carbs
57g
more
Wine-y-Wife http://wine-y-wife.com/

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