Martha Stewart Steak au Poivre with Roasted Fingerling Potatoes starts easy: press NY strip into crushed black peppercorns and sear in butter. The drippings become a creamy Dijon sauce with white wine while golden fingerlings roast alongside for a cozy weeknight dinner.
Serve the sliced steak over crisp potatoes with cream sauce and fresh parsley for a bistro-style family dinner. Crushing the peppercorns yourself gives the crust real texture, so always skip pre-ground pepper.
Martha Stewart Steak Au Poivre With Roasted Fingerling Potatoes
Course: DinnerCuisine: American, FrenchDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalBoldly peppered NY strip seared to a dark, crackly crust and finished with a glossy cream sauce from the pan drippings, served with golden roasted fingerling potatoes.
Ingredients
Directions
Frequently Asked Questions
What is the best cut of beef for steak au poivre?
Boneless New York strip works best because the even thickness lets the peppercorn crust cook at the same rate as the center. Filet mignon is an option, but its milder flavor gets overshadowed by the pepper. Ribeye can work, though its fat pockets may cause the crust to sear unevenly.
Can I use pre-ground black pepper instead of crushing my own?
You can, but the result will be noticeably different. Pre-ground pepper is too fine and burns quickly at high heat, turning bitter. Crushing whole peppercorns yourself gives you coarser, irregular pieces that toast without burning and deliver the signature crunch this dish is known for.
How do I store leftover steak au poivre?
Let the steak cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Keep the cream sauce in a separate container. Reheat the steak gently in a low oven (around 275 degrees) to avoid overcooking, and warm the sauce on the stovetop over low heat, stirring to keep it smooth.
What can I substitute for white wine in the pan sauce?
Dry vermouth is the closest swap and works in the same amount. If you want to skip alcohol entirely, use low-sodium chicken broth with a splash of white wine vinegar. The acid mimics the brightness that wine adds to the sauce. Avoid cooking wines sold in grocery aisles because they contain added salt and preservatives.
Can I use a different potato variety instead of fingerlings?
Small Yukon Gold potatoes, quartered, are the best alternative because they roast to a similar creamy interior with crisp edges. Baby red potatoes halved also work well. Avoid russets for this recipe because they crumble apart at high roasting temperatures and lack the waxy texture that holds up alongside a sauced steak.
