Steak au Poivre with Roasted Potatoes
Ingredients
- 2 tablespoons black peppercorns
- 16 to 20 baby red-skinned potatoes, quartered
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 2 rib-eye steaks (about 14 ounces each)
- 1 tablespoon unsalted butter
- 5 shallots, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup beef stock
- Flaky sea salt (such as Maldon)
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