Pan-Seared Steak with Pepper Sauce and Potato Wedges

Instructions

Prepare the potato wedges:

1. Preheat the oven to 225°C (about 435°F).

2. Wash the potatoes and cut each into 6–8 wedges (you can peel them or leave the skin on).

3. Toss the wedges in a large bowl with olive oil, paprika, garlic powder, thyme, salt, and pepper.

4. Spread the wedges out on a baking tray lined with parchment paper. Make sure they’re in a single layer and not overlapping.

5. Roast in the oven for 30–35 minutes until golden brown and crispy, flipping them after 20 minutes.

Prepare the steak:

1. Take the steaks out of the fridge 30 minutes before cooking so they can come to room temperature.

2. Pat the steaks dry with paper towels and generously season both sides with salt and pepper.

Cook the steak:

1. Heat the olive oil in a frying pan over high heat.

2. Sear the steaks on each side for about 2–3 minutes (depending on thickness and desired doneness).

3. Add the butter to the pan and spoon it over the steaks as they finish cooking.

4. Remove the steaks from the pan and let them rest for a few minutes.

Make the pepper sauce:

1. In the same pan, melt 2 tbsp of butter.

2. Add the finely chopped shallot and garlic, and sauté until soft and fragrant.

3. Deglaze the pan with cognac or brandy (or broth if not using alcohol). Let it simmer briefly.

4. Add the broth and reduce slightly.

5. Stir in the cream, coarsely ground pepper, Dijon mustard, and soy sauce.

6. Let the sauce simmer until it thickens slightly. Season with salt to taste.

7. Stir in the chopped parsley right before serving.

To serve:

• Plate the steak with the creamy pepper sauce and crispy potato wedges.

• Add your choice of vegetables on the side.

• Garnish with fresh parsley.

Enjoy your meal! 🍽️