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Associa Family Cookbook Volume III
1. Preheat oven to 425°F.
2. Drizzle red potatoes with ½ tablespoon of olive oil and season with salt. Arrange on a foil-lined baking
sheet and roast for 30 minutes, flipping halfway through. Transfer to a serving dish and set aside.
3. Meanwhile, season steaks with salt and pepper and melt the remaining olive oil and ½ tablespoon of
butter in a pan.
4. Once hot, sear the steaks for about 5 minutes on one side; then flip and reduce heat to medium. Cook
for another 3 minutes for medium-rare. Transfer steaks to a plate, cover to keep warm, and set aside.
5. Remove grease from the pan, but reserve any leftover bits.
6. Swirl in 2 tablespoons of butter and add the shallots. Cook over medium heat
until brown and soft.
7. Add the white wine and let it reduce to almost nothing.
8. Add the heavy cream. Swirl in the remaining butter until it thickens.
9. Pour the sauce over the steaks and potatoes and serve.
Steak au Poivre (Pepper Steak)
S E R V E S 2
ingredients
directions
4 medium red potatoes, halved
1 Tbsp olive oil, divided
salt (to taste)
2 rib eye steaks
black pepper (to taste)
½ stick butter, divided
2 large shallots, diced
½ cup white wine
½ cup heavy cream
S A N D Y S . • A S S O C I A G U L F C O A S T
ENTRÉES
