I love everything about steak au poivre from the slightly crunchy texture of the peppercorns to the richness of the sauce. It's so simple and it all happens in one pan right before your eyes.
Swap option: Swap heavy cream for crème fraiche or make this a vegetarian dish by swapping portobello mushroom caps for the steaks.
For the steaks:1.
Crush the peppercorns so they're still a bit coarse either with a rolling pin or by pulsing a few times in your food processor. Lightly salt the steaks before pressing them down into the crushed peppercorns.2.
Heat 2 tablespoons of butter and the canola oil in a large frying pan until very hot, add the steaks and cook on each side over high heat for 4-5 minutes. Remove the steaks from the pan and reserve.3.
Turn the heat down to low and quickly add the beef broth while scraping the bottom of the pan with a spatula. Whisk in the mustard and the crème fraîche. Turn off the heat and whisk in the remaining butter and parsley. Add the steaks to the pan and baste with the sauce.
For the potatoes:1.
Bring a pot of salted water to a boil.2.
Blanch whole in the boiling water until you can easily pierce them with a knife. Drain and let cool slightly.3.
Once cool, cut the potatoes in half lengthwise.4.
Heat 2 tablespoons of canola oil in a frying pan until it's very hot.5.
Add the potatoes to the pan with the thyme and garlic clove and cook till the potatoes are golden brown.
Serve steaks with sauce over the top and potatoes on the side.