Beef Tri-tip Steak Au Poivre Recipe

Time1h

Serves4

Herb smashed potatoes, roasted cauliflower, brandy-peppercorn sauce

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Ingredients

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1
Make the Brandy-Peppercorn Sauce
Remove the steak from the skillet and set aside. Pour in the brandy to deglaze the pan, scraping up browned bits. Let it reduce for 2-3 minutes, then add heavy cream and simmer until thickened, about 5 minutes.
2
Prepare Herb Smashed Potatoes
Boil potatoes and garlic until tender, about 15 minutes. Drain and mash with butter, fresh herbs, salt, and pepper until creamy.
3
Roast the Cauliflower
Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until golden and tender.
4
Serve
Slice the tri-tip steak and serve with the herb smashed potatoes, roasted cauliflower, and drizzle with the brandy-peppercorn sauce.