Three-Peppercorn Steaks with Herb Potatoes
Place the potatoes in a large saucepan and add enough cold water to cover; bring to a boil.Place all the peppercorns on a work surface. Using a small, heavy skillet, whack the peppercorns, then roll
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Ingredients
- 5 large Yukon Gold or white potatoes, quartered
- 1 scant tablespoon Szechuan peppercorns
- 1 scant tablespoon pink peppercorns
- 1 scant tablespoon black peppercorns
- 4 tenderloin steaks, each about 1 1/4 inches thick
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- 4 tablespoons butter
- 2 shallots, finely chopped
- 2 cloves garlic, chopped
- 1/4 cup cognac or brandy
- 1 1/2 cups veal or beef stock
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 cups arugula, watercress or upland cress
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