Ingredients
- 1 teaspoon whole green peppercorns
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole pink peppercorns
- 4 juniper berries
- 1 1 1/2-2 pound porterhouse steak, 1 1/2 inches thick
- 12 large shallots, peeled
- 3 teaspoons vegetable oil
- 4 baking potatoes, peeled and cut into 1-by-2-inch rectangles
- 1 cup red wine
- 2 cups beef broth
- Nutritional Information
Nutritional analysis per serving (4 servings)
862 calories; 33 grams fat; 12 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 83 grams carbohydrates; 11 grams dietary fiber; 21 grams sugars; 53 grams protein; 121 milligrams cholesterol; 383 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Preheat the oven to 350 degrees. Combine the peppercorns and juniper berries in a spice mill or coffee grinder. Grind until smooth. Dust the steak with the spice mixture. Refrigerate.
- Brush the shallots with 1 teaspoon of the oil. Place them in a small roasting pan. Set aside. Using a sharp paring knife, shape the potatoes into rounded ovals. Brush with 1 teaspoon oil and add to the shallots. Roast until shallots and potatoes are tender and golden, about 45 minutes to 1 hour. Set aside.
- Heat the remaining vegetable oil in a large, cast-iron skillet until hot. Add the steak and cook over medium heat until medium rare, about 5 to 10 minutes per side. Transfer to a cutting board and set aside for 15 minutes. Meanwhile, pour the wine into the pan and bring to a boil over medium-high heat. Simmer until reduced to 1/2 cup. Add the broth and continue simmering until reduced to 1 cup. Pour through a fine-mesh sieve. Set aside.
- Cut the steak into thin slices, crosswise. Divide the shallots and roasted potatoes in the center of 4 plates. Drape equal slices of meat over the vegetables. Drizzle with 1/4 cup of the sauce. Serve immediately.
About 1 hour 10 minutes
Dining and Cooking