- 30 min
Roast the potatoes
Préheat the oven to 400°F. Cut the potatoes into wedges and put in a medium bowl. Add the olive oil, the garlic powder, salt and pepper, and mix well. Transfer to a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes.
Prepare the vegetables
Mince the French shallot.
Trim the ends of the green beans.
Cook the green beans
Heat 1 tsp of vegetable oil in a pan over medium-high heat. Add the green beans and grill for 1-2 minutes. Salt and pepper to taste. Pour ¼ a cup of water in the pan, cover and cook for 3 more minutes. Remove the green beans from the pan 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, add 1 tsp of vegetable oil and sauté the French shallot and the peppercorn 1-2 minutes. Add ½ of the beef bouillon cube and ½ of a cup of water. Bring to a boil and simmer for 3-4 minutes. Remove the pan from the heat, add the sour cream and mix well.
Serve the steaks
Slice the steaks into strips and serve with the potato wedges and the green beans. Drizzle the steaks with the peppercorn sauce. Enjoy!