Steak au Poivre with Roasted Fingerling Potatoes

We've made this one several times already. The sauce is amazing--and so easy! We made it with bourbon instead of wine and loved it.

From Everyday Food, December 2011 Found here: http://www.marthastewart.com/868517/steak-au-poivre-roasted-fingerling-potatoes

Prep Time: 45 minutes
Total Time:45 minutes
Yield: Serves 4

Ingredients:
3/4 pound fingerling or other small potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt
3/4 cup crushed black peppercorns
3 boneless New York strip steaks (1 inch thick; 2 pounds total), excess fat trimmed
1 tablespoon unsalted butter
1/4 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
1/2 teaspoon Dijon mustard
Chopped fresh parsley, for serving

Directions:
Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.

Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium rare, about 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.

Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.

Refrigerate 1 steak to use in the Steak Sandwich Wrap. Slice remaining steaks against the grain, divide among four plates, and top with sauce. Serve with potatoes and parsley.

Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese

Found this on pinterest and didn't have goat cheese on hand so substituted with cream cheese and it was delicious!!! Used the hand blender which made it even easier with fewer dishes to clean up. :)

(4-6 servings, depending on the size of your cauliflower-or 2 if you're Matt and me!)

Ingredients:
1 large head cauliflower, cut into small same-size flowerets
1 tsp. minced garlic
1 T half and half or cream (if needed)
2-3 T grated Parmesan cheese (depending on size of cauliflower)
2-3 T goat cheese (depending on size of cauliflower)
salt/pepper to taste

Instructions:
Put cauliflower in a pan with enough water to cover, and add garlic and a small amount of salt. Let cauliflower come to a boil, then lower heat and cook 20 minutes, or until cauliflower is very soft. Remove from heat and drain very well. (Let it drain nearly 5 minutes in a colander. Don't skip this step or the finished dish will be a bit watery.)

When cauliflower is well drained, put into food processor and puree, adding the half and half if needed. (Most of the time there will be enough water left on the cauliflower so you won't need it.) You could also use a small hand beater to "whip" the cauliflower as you would potatoes.

Put cauliflower back into the pan you cooked it in and turn heat on very low. Add Parmesan, goat cheese, and season with salt and pepper. Heat 2-3 minutes, stirring constantly so it does not stick to the bottom. Serve hot, with a little freshly grated Parmesan on top if desired.