Beef with Peppercorn Sauce & Sauté Potatoes Recipe

Season the beef steaks with salt and black pepper on both sides.

Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes per side for medium-rare (adjust cooking time based on desired doneness). Remove the steaks from the skillet and let them rest.

In the same skillet, melt the butter over medium heat. Add the shallot and garlic and cook until softened.

Pour in the beef stock and bring to a simmer. Cook for 5 minutes to reduce slightly.

Stir in the heavy cream, crushed peppercorns, and Dijon mustard. Simmer for another 5 minutes until the sauce thickens.

While the sauce is cooking, heat another skillet with olive oil over medium-high heat. Add the diced potatoes and cook until crispy and golden brown, about 10-15 minutes.

Serve the beef steaks topped with the peppercorn sauce and alongside the sautéed potatoes. Garnish with fresh parsley.