Lindsay Hunt


Credit: Kate Mathis

Recipe Summary test

25 mins
35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Steam the potatoes until tender, 12 to 15 minutes. Toss with 2 tablespoons of the butter and season with ½ teaspoon each salt and pepper.

  • Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper and cook until medium-rare, 3 to 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then slice across the grain.

  • Return the pan to medium heat. Add the shallots, cornichons, mustard seeds, and the remaining butter. Cook, stirring often, until the shallots are soft, 3 to 5 minutes. Add the broth and cook, stirring often, until reduced by about half, 2 to 3 minutes. Stir in the vinegar, parsley, and ¼ teaspoon each salt and pepper. Serve the sauce over the steak and potatoes.

Nutrition Facts

640 calories; fat 38g; saturated fat 16g; cholesterol 145mg; sodium 940mg; protein 39g; carbohydrates 36g; sugars 4g; fiber 5g; iron 7mg; calcium 79mg.