Peppercorn steak with potato "persillade"

 A classic in French cuisine is "persillade". Persillade is literally just a few things from your fridge and pantry, mixed together, and in a few minutes, create so much flavour to slather on EVERYTHING. 

In its most basic form, it is parsley, garlic and oil. 

I have always eaten persillade, my grandmother used to use it in green beans from her garden when I was going to her home for lunch, my mother used it a lot on potatoes, or even on tomatoes freshly sliced, ( olive oil, garlic and parsley .... the easiest, freshest and tastiest salad dressing).

So yesterday, when my husband ( who is also from France, and used to this type of cooking .... and, let's say it: he misses it !!) asked me to eat a classic steak and potatoes for dinner, I said OK, and decided to go for a persillade. 

Easy enough for the potatoes: I steamed them, and once tender, I put them in a saute pan with butter, garlic and fresh parsley. I let them there for the whole time I cooked the steaks.

For the meat, I wanted a little bit of flavour, so I decided to go with a peppercorn sauce.

I was so happy when I found some red and white peppercorn at the store on Saturday, I wanted to use them and make a colourful and tasty sauce. 

The sauce : 

• 2 shallots finely chopped
• 2 large cloves of garlic
• 2 tablespoonful of peppercorn 
• 2/3 cup of broth (depending on what you are using the sauce for, go for veggie broth, or fish broth, I decided for beef broth)
• 2 tablespoon of Worcestershire sauce
• 1 tablespoon of mustard
• 2/3 cup of heavy cream ( I usually use sour cream)

In the hot pan, use olive oil and when it's hot add the shallots, garlic and peppercorn. 

Cook for about 2 minutes. When the shallots start swelling, prepare for the Flambé. 

Pour about 1/4 a cup of the alcohol of your choice and light it either with the flame of the stove ( if you are on a gas stove) or with a lighter.

Let the alcohol burn then add the mustard and the broth. 

Reduce to about a half and add Worcestershire sauce. 

Keep on the stove for another 2 minutes and add the cream.

Reduce at low heat. 

Cook the steaks

Easy: hot pan, butter with a splash of Olive Oil. When the oil is hot, drop the steaks in the pan and seize all sides, when the meat is brown all over, let it cook on one side, flip and cook until an internal temperature of 63°C for a medium-rare temperature. Take it off the pan, let it rest, slice!

For extra flavour, I add some fresh thyme, or rosemary ( depending on what I have in my fridge). 

When the meat is rested, using a sharp knife, slice it and serve. Pour the peppercorn sauce on top of it, and dress with a side of potatoes.

Enjoy!