- 30 min
Cook the potatoes
Preheat the oven to 400F. Cut the potatoes into wedges. Toss in ½ of the olive oil, garlic powder, salt and pepper. Spread on a baking sheet lined with parchment paper and bake for 20-25 min.
Prepare the vegetables and cook the green beans
Mince the French shallot and trim the ends of the green beans. Bring a small pot of water to a boil and drop in green beans. Let cook for 3-5 minutes, drain and keep warm.
Grill the steaks
Season the steaks on both side with salt and pepper. In the same pan, sear the steaks 3-4 minutes on each side over medium-high heat. Remove from the heat and set aside on a cutting board.
Prepare the sauce
In the same pan, heat the remaining olive oil and sauté the French shallot and the peppercorn 1-2 minutes. Add the beef bouillon cube and the water. Bring to a boil and simmer for 3-4 minutes. Remove the pan from the heat, add the sour cream and mix well. Slice the steaks into strips and serve with the potato wedges and the green beans. Drizzle the steaks with the peppercorn sauce.