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1. Take the steaks out of the fridge 30 minutes before cooking and pat very dry. Season both sides generously with kosher salt, then press the coarse black pepper into the surfaces. Peel and cut the Yukon Gold potatoes into 3 cm chunks, mince the shallot and garlic, and cut the broccoli into florets.
2 piece Ribeye or sirloin steak,
1.5 tsp Kosher salt,
1 tbsp Coarse black pepper,
1 piece Shallot,
4 piece Yukon Gold potatoes,
1 piece Broccoli,
4 clove Garlic
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2. Place the potatoes in a pot, cover with cold salted water and bring to a boil. Simmer 15-18 minutes until fork-tender.
1.5 tsp Kosher salt,
4 piece Yukon Gold potatoes
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3. Heat the vegetable oil in a heavy skillet over high heat until just smoking. Sear the steaks 3-4 minutes per side for medium-rare (internal 130°F/54°C), adding 1 tbsp of the butter and basting for the last minute. Transfer to a plate and rest 8 minutes, tented loosely.
1 tbsp Vegetable oil,
1 tbsp Unsalted butter
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4. Reduce heat to medium and add the shallot to the same skillet with 1 tbsp butter. Cook 2 minutes until soft, then carefully add the brandy and scrape up the browned bits until nearly evaporated. Add the beef stock and simmer 3 minutes until reduced by half.
1 tbsp Unsalted butter,
1 piece Shallot,
3 tbsp Brandy,
0.5 cup Beef stock
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5. Stir in the heavy cream and Dijon mustard and simmer 2-3 minutes until the sauce coats a spoon. Pour in any resting juices from the steak plate and adjust seasoning with kosher salt.
1.5 tsp Kosher salt,
0.5 cup Heavy cream,
1 tsp Dijon mustard
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6. Drain the potatoes and return them to the warm pot for 1 minute to steam dry. Warm the whole milk with the remaining 2 tbsp butter, then mash the potatoes with the warm milk mixture until smooth and season with kosher salt.
1.5 tsp Kosher salt,
2 tbsp Unsalted butter,
4 piece Yukon Gold potatoes,
0.2 cup Whole milk
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7. While the sauce simmers, heat the olive oil in a large pan over medium-high heat. Add the broccoli florets and cook 4-5 minutes, stirring occasionally, until charred in spots and crisp-tender. Add the garlic and red pepper flakes and cook 1 minute until fragrant, then finish with a squeeze of lemon and a pinch of kosher salt.
1.5 tsp Kosher salt,
1 piece Broccoli,
4 clove Garlic,
1 tbsp Olive oil,
0.2 tsp Red pepper flakes,
0.5 piece Lemon
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8. Slice the steaks against the grain, plate with a scoop of mash and the broccoli, and spoon the peppercorn sauce over the steak.
