"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Crushed Peppercorn Steak with Creamed Kale & Potato Wedges Recipe

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This recipe for Crushed Peppercorn Steak with Creamed Kale & Potato Wedges, by , is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. Yukon Gold Potatoes
4 oz Kale
1 shallot
1/4 t. black peppercorns
12 oz. Sirloin Steak
1 Beef Stock concentrate
4 T. Sour Cream

Directions:
Directions:
Wash and dry all produce. Preheat oven to 400 and cut potatoes into wedges. Remove and discard stems/ribs from kale. Chop or tear leaves into 1 inch pieces. Halve peel and mince shallot. Use a mallet or pan to pound peppercorns. Toss potatoes with oil and season with salt/pepper. Roast in over until browned.

Melt 1 T. butter in large pan over medium heat. Add kale and a splash of water. Cook, tossing occasionally for 4-5 minutes. Season with salt and pepper. Remove from heat and keep in pan.

Heat oil in a medium pan over medium-high heat. Season steak with salt and pepper all over. Add to pan and cook on each for desired doneness (4-7 minutes each side). Remove from pan and allow to rest. In same pan, heat another drizzle of oil, add shallot and 1/4 t. crushed peppercorns. Cook until shallot is soft. Stir in stock concentrate and 1/2 c. water. Bring to simmer and let reduce by half (2-3 minutes). Remove pan from heat and stir in 2 T. sour cream.

Return pan with kale to heat once heated, remove and stir in 2 T. sour cream. Slice steak and drizzle with sauce.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30

 

 

 

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