Creamy Pepper Steak & Asparagus Plate

Instructions

Step 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2. Toss the baby potatoes with olive oil, garlic powder, dried parsley, salt, and black pepper. Spread them on the baking sheet and roast for 25–30 minutes, shaking the pan halfway through cooking.

Step 3. After the potatoes have roasted for 15 minutes, add the asparagus to the baking sheet. Drizzle with olive oil, season with salt and pepper, and continue roasting until tender.

Step 4. Pat the steaks dry with paper towels and season both sides with salt, black pepper, and garlic powder.

Step 5. Heat olive oil in a cast-iron skillet over medium-high heat.

Step 6. Sear the steaks for 4–5 minutes per side for medium-rare, or cook to your preferred doneness.

Step 7. Add 1 tablespoon butter during the final minute and baste the steaks with the melted butter.

Step 8. Transfer the steaks to a plate and let them rest for 5–10 minutes.

Step 9. In the same skillet, melt 2 tablespoons butter over medium heat.

Step 10. Add the minced garlic and cracked black pepper and cook for 30 seconds until fragrant.

Step 11. Pour in the beef broth and simmer for 2 minutes, scraping up any browned bits from the pan.

Step 12. Stir in the heavy cream and Dijon mustard.

Step 13. Add the Parmesan cheese and cook for 2–3 minutes until the sauce thickens slightly.

Step 14. Remove from heat and stir in half of the chopped parsley.

Step 15. Place the steaks on serving plates and spoon the creamy pepper sauce generously over the top.

Step 16. Serve with the roasted baby potatoes and asparagus.

Step 17. Garnish with the remaining parsley and serve immediately.

Storage and Reheating Tips

Store leftover steak, potatoes, asparagus, and sauce in separate airtight containers in the refrigerator for up to 3 days.

Reheat the steak gently in a skillet over low heat or in a 300°F (150°C) oven until warmed through.

Warm the pepper sauce in a small saucepan over low heat, stirring frequently. Add a splash of cream if needed to loosen the sauce.

Reheat potatoes and asparagus in the oven or air fryer for the best texture.

The cream sauce is not recommended for freezing, as it may separate after thawing and reheating.