PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE, SALT-BAKED POTATOES AND BROWN-SUGARED CARROTS

If you can find green peppercorns, this is a dish you need to make.  The green-peppercorn sauce is to die for!  I could have it as a soup alone! The salt-baked potatoes are real easy to prepare and full of flavor.


STEAK

Ingredients
(Courtesy of Alex Guarnaschelli: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/pan-seared-strip-steak-with-green-peppercorn-sauce-and-salt-baked-potatoes-recipe/index.html)

* 4 (14-ounce) strip steaks, trimmed
* Kosher salt
* Freshly ground black pepper
* 1 tablespoon butter
* 1/2 cup minced shallots
* 1 tablespoon green peppercorns, preferably in brine, lightly crushed
* 1/4 cup brandy (I used dark rum, the only liquor I had at the time)
* 2 tablespoons Dijon mustard
* 1 teaspoon lemon juice
* 2 teaspoons lemon zest
* 2 tablespoons Worcestershire Sauce
* 1/2 cup veal (I used chicken stock) stock, home-made or store-bought
* 4 sprigs fresh tarragon (Thyme or Marjoram will work too), washed, dried, leaves finely chopped

Directions

For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.

Turn the steaks on the second side and brown, 3 to 5 minutes.

Arrange the steaks on a rack to "rest" while you make your sauce.

Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.

Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.

Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.


Salt-Baked Potatoes

Ingredients

* 1 1/2 pounds small fingerling potatoes, washed and dried
* Pinch coarse sea salt
* 15 bay leaves

Directions

Preheat the oven to 375 degrees F.

Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.

When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.

Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.

Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.



Brown-Sugared Carrots
(Courtesy of Alex Guarnaschelli)

Ingredients

* 2 tablespoons extra-virgin olive oil
* 1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish
* Kosher salt and freshly ground black pepper
* 2 tablespoons dark brown sugar
* 1 tablespoon molasses
* 1/2 to 1 cup water
* 2 tablespoons butter
* 1 sprig rosemary

Directions

In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.

After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.