Time: 45 min.
Complexity: easily
Servings: 4

When you're the daughter of an Iron Chef, you're not expecting typical childhood food at home. Thanks to her mother, Alex Guarnaschelli, Ava Clark learned to cook and appreciate food from a young age. By the age of 12, she was already frying pork chops, baking fish, and steaming artichokes. Her passion for cooking began at age three, when she watched her mother make spaghetti and meatballs. Soon, Ava learned how to fry scrambled eggs and slice avocado, and now she cooks dinner a couple of times a week. "After school, I go to different grocery stores and research ingredients," she says. This steak au poivre was inspired by her grandfather, and the baked potato is her mother's favorite. "I learn from the best chefs," Ava says.

Ingredients:

• 2 tablespoons black peppercorns
• 16-20 small red potatoes, quartered
• 2 tablespoons extra-virgin olive oil
• 2 ribeye steaks, approximately 400g each
• 1 tbsp unsalted butter
• 5 shallots, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 cup beef broth
• Sea salt flakes, such as Maldon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, red potatoes, shallots, wine vinegar, Dijon mustard

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Preparation:

Step 1
• Peppercorns:
  
  Preheat the oven to 150°C (300°F). Bring a small saucepan of water to a boil over medium heat. Place the peppercorns in a fine-mesh sieve and lower them into the boiling water; cook for 2-3 minutes. Remove the sieve and drain the peppercorns. Place the peppercorns on a baking sheet and place them in the oven. Bake until completely dry, 8-10 minutes. This will soften the peppercorns' heat.
Step 2
• Baked potatoes:
  
  Increase the oven temperature to 190°C (375°F). Toss the potatoes in a large bowl with olive oil and sprinkle with coarse salt. Line a baking sheet with parchment paper. Arrange the potatoes in a single layer on the baking sheet. Place the baking sheet in the center of the oven and bake until the potatoes are golden brown and tender, 20 to 30 minutes.
Step 3
• Steaks:
  
  While the potatoes are baking, crush the peppercorns on the baking sheet with the bottom of a small skillet until they form coarse crumbs. Season the steaks on both sides with salt and pepper, then press them into the crushed pepper.
Step 4
• Heat a large cast-iron skillet over medium heat until visibly smoking. Turn off the heat and, using tongs, place the steaks in the skillet in a single layer. Reduce the heat to medium and cook the steaks on each side for 4-8 minutes, depending on the thickness of the steaks. Resist the temptation to flip or move them halfway through cooking! Use tongs to flip the steaks and cook the other side for another 4-6 minutes. Check the temperature of the steaks with a meat thermometer. 125-130°F (51-54°C) is rare; 130-135°F (54-57°C) is medium; 135-140°F (57-60°C) is medium. Transfer the steaks to a rack set over a baking sheet to rest while you prepare the sauce.
Step 5
• Sauce:
  
  Drain any excess fat from the skillet. Add the butter and shallots and cook, stirring, until translucent, 3-5 minutes. Add the vinegar and cook until the liquid has almost completely evaporated, about 1 minute. Stir in the mustard and Worcestershire sauce, then add the broth and reduce the heat. Simmer the sauce until thickened, 3-5 minutes. Taste and season with salt and pepper if needed.
Step 6
• Place the steaks on plates and pour the sauce over them. Arrange the potatoes next to the steaks. Sprinkle with sea salt.

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