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Instructions Checklist
  • 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 the skillet over the peppercorns to coarsely crush. Sprinkle the steaks with the kosher salt and coat with the crushed peppercorns.

  • When the water comes to a boil, salt the water, then cook the potatoes until they are just fork-tender, 6 to 8 minutes.

  • Meanwhile, heat a cast-iron skillet over medium-high. Add the oil, one turn of the pan. Add the steaks and cook until browned, turning once, about 6 minutes; transfer to a plate and cover to keep warm. Reduce the heat to medium; melt 2 tbsp. butter in the skillet. Add the shallots and garlic, season with salt and cook, stirring often, until softened, about 2 minutes. Add the cognac and swirl to blend. Add the stock and bring to a bubble. Add the cream and simmer until thickened, 3 to 5 minutes.

  • Drain the potatoes; return to the hot pot. Add 2 tbsp. butter and the herbs. Season with salt; toss to coat.

  • Arrange the steaks on plates; top with the sauce and the arugula. Serve each steak with 5 potato wedges.