steak au poivre with roasted fingerling potatoes... 45 minutes

the goods:

3/4 pound fingerling or other small potatoes, halved lengthwise

2 tablespoons extra-virgin olive oil

3/4 cup crushed black peppercorns

3 boneless New York strip steaks, excess fat trimmed

1 tablespoon unsalted butter

1/4 cup dry white wine, such as Sauvignon Blanc

3/4 cup heavy cream

1/2 teaspoon Dijon mustard

chopped fresh parsley, for serving

Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil, season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.

Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium-rare, about 10 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.

Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.

Refrigerate 1 steak for dinner tomorrow. Slice remaining steaks against the grain, divide among plates, and top with sauce.

Serve with potatoes and parsley.