Bistro Strip Steak au Poivre
A steakhouse-worthy French bistro supper pairing juicy strip steak and creamy peppercorn pan sauce with crisp summer green beans, mushrooms, and sweet Walla Walla onion.
Ingredients
-
Choice Boneless Beef Strip Steak Family Pack1 pound $15.99
-
Kroger® Fresh French Green Beans Bag12 ounces $4.39
-
Kroger® Sliced Baby Bella Mushrooms8 ounces $3.29
-
Private Selection® Walla Walla Sweet Onions4 ounces $3.99
-
Garlic1 clove $0.79
-
Whole black peppercorns1 tablespoon
-
Kosher salt3/4 teaspoon
-
Olive oil2 tablespoons
-
Water1/4 cup
-
Unsalted butter1 tablespoon
-
2022 Circumference Cabernet Sauvignon1/4 cup
-
Low-sodium beef broth1/2 cup
-
Heavy cream1/3 cup
-
Dijon mustard2 teaspoons
-
Justin Cabernet Sauvignon California Red Wine1 bottle (750 ml) $29.99
Instructions
- Set 1 pound strip steak on the counter for 10 minutes. Pat it dry, crush 1 tablespoon black peppercorns, and season the steak with 1/2 teaspoon kosher salt and 2 teaspoons of the crushed peppercorns.
- Trim 12 ounces green beans, slice 8 ounces baby bella mushrooms, and finely dice 4 ounces Walla Walla sweet onion. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook the mushrooms and onion for 5 minutes. Add the green beans, 1/4 teaspoon kosher salt, and 1/4 cup water; cover for 6 minutes, then uncover and cook for 3 minutes. Transfer the cooked 24-ounce vegetable mixture to a warm platter.
- Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Pan-sear the seasoned 1-pound strip steak for 4 to 5 minutes per side, or until its center reaches 140°F for medium. Transfer it to a board and rest for 8 minutes; it should reach at least 145°F after resting.
- While the steak rests, lower the steak skillet to medium and melt 1 tablespoon unsalted butter. Mince and add 1 garlic clove with 1 teaspoon crushed peppercorns; cook for 30 seconds. Add 1/4 cup Cabernet Sauvignon and reduce for 2 minutes, then add 1/2 cup beef broth and simmer for 3 minutes. Whisk in 1/3 cup heavy cream and 2 teaspoons Dijon mustard; simmer for 2 minutes, until about 3/4 cup sauce remains.
- Slice the rested 1-pound strip steak across the grain. Divide the steak and cooked 24-ounce vegetable mixture between two warmed plates, then spoon about 3/4 cup peppercorn sauce over the steak and serve.
Total time: 45 minutes
Estimated cost: $28–$32
Health notes: Serves 2 at about 790 calories each, with roughly 50 grams of protein and a generous serving of vegetables.
Drink pairing: Pour the 2022 Circumference Cabernet Sauvignon; its dark fruit and firm tannins suit the seared beef and creamy peppercorn sauce.
Wine picks:
- Justin Cabernet Sauvignon California Red Wine $29.99 1 bottle (750 ml)
- L'Ecole L'Ecole No 41 Cabernet Sauvignon $31.99 1 bottle (750 ml)
Why it works: The peppercorn-crusted strip steak and rich cream-Dijon Cabernet pan sauce call for a full-bodied, tannic red with enough dark fruit to balance the sauce. Justin offers polished structure and concentrated fruit for a steakhouse-worthy pairing, while L’Ecole No. 41 brings savory Washington character that complements the mushrooms, onion, and green beans.