Crushed Peppercorn Steak with Creamed Kale & Potato Wedges Recipe
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 This recipe for Crushed Peppercorn Steak with Creamed Kale & Potato Wedges is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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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
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Directions: |
Directions:Wash and dry all produce. Preheat oven to 400º 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. |
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Number Of
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Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:30 |
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