Steak au Poivre with Cognac Cream Sauce & Crispy Fingerling Potatoes

Instructions

1. For the Crispy Fingerling Potatoes, preheat the oven to 425°F. Bring a large pot of salted water to a boil. Add the whole fingerling potatoes and parboil for approximately 8–10 minutes, until slightly tender but not fully cooked. Drain thoroughly and allow the potatoes to steam dry.
2. Toss the potatoes with olive oil, McCormick Gourmet Garlic Powder, Crushed Rosemary, salt, and black pepper. Spread evenly onto a baking sheet and roast for approximately 20–25 minutes, turning occasionally, until golden brown and crispy.
3. For the Steak au Poivre, pat the steaks dry with paper towels and season generously with kosher salt. Press crushed peppercorns onto both sides of the steaks.
4. Heat avocado oil in a cast-iron skillet over medium-high heat. Sear the steaks for approximately 3–4 minutes per side, depending on thickness and desired doneness.
5. Add butter and baste the steaks until beautifully browned. Remove from the skillet and allow to rest for 5–10 minutes before slicing.
6. For the Cognac Peppercorn Cream Sauce, reduce the skillet heat to medium and add the butter and minced shallots. Sauté for 1–2 minutes until softened. Stir in thyme leaves and crushed black peppercorns, allowing the spices to bloom and release their aromatic flavors.
7. Carefully remove the skillet from the heat and deglaze with Courvoisier VS Cognac. Return to medium heat and allow it to reduce slightly. Pour in the beef stock, scraping up the flavorful browned bits from the bottom of the skillet.
8. Stir in the heavy whipping cream and Dijon mustard. Allow the sauce to gently simmer for 3–5 minutes, stirring occasionally, until rich, creamy, and slightly thickened. Season with salt to taste.
9. Slice the rested steak against the grain and arrange on a serving plate alongside the crispy roasted fingerling potatoes. Generously spoon the Cognac peppercorn cream sauce over the sliced steak and finish with freshly chopped parsley.