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.

What you need for this recipe

Lodge 12-inch cast iron skillet

Sear the peppered steaks in two batches, then make the cream sauce in the same pan.

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Nordic Ware half sheet pan

Roast the halved fingerlings at 425 degrees, flipping once, until golden and crisp at the edges.

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ThermoPro instant-read thermometer

Take the guesswork out of medium rare on a 1-inch strip steak with a crust.

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Pantry pick Partanna Sicilian extra virgin olive oil, 1 liter

A fruity extra virgin olive oil for dressings, roasting and drizzling.

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Martha Stewart Steak Au Poivre With Roasted Fingerling Potatoes

Recipe by Sandra

0.0 from 0 votes

Course: DinnerCuisine: American, FrenchDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Boldly 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

3/4 pound fingerling or other small potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt
3/4 cup crushed black peppercorns
3 boneless New York strip steaks (1 inch thick; 2 pounds total), excess fat trimmed
1 tablespoon unsalted butter
1/4 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
1/2 teaspoon Dijon mustard
Chopped fresh parsley, for serving

Directions

Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.
Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium rare, about 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.
Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.
Refrigerate 1 steak to use in the Steak Sandwich Wrap. Slice remaining steaks against the grain, divide among four plates, and top with sauce. Serve with potatoes and parsley.

Tools for this recipe

Lodge 12-inch cast iron skillet, Nordic Ware half sheet pan, ThermoPro instant-read thermometer, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

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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.

This week on Amazon

Prime Big Deal Days run October 6 and 7, two days of deals for Prime members. The picks from this recipe we would check first: Lodge 12-inch cast iron skillet, Nordic Ware half sheet pan, ThermoPro instant-read thermometer.

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Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Lodge 12-inch cast iron skillet, Nordic Ware half sheet pan, ThermoPro instant-read thermometer.

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Martha's 100 favorite recipes, all in one book: Martha: The Cookbook.

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