Peppercorn-Crusted Steak with Baked Parsnip Fries
- Makes: 6 servings
parsnips, cut into 4-by-1/2-inch batons
plus 1/4 teaspoon coarsely ground black pepper
finely chopped parsley
center-cut filet mignon steaks (about 1 1/4 inches thick), patted dry
- Preheat the oven to 425 degrees . Toss parsnips with olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange on a rimmed baking sheet lined with foil and roast until underside is charred, about 20 minutes. Stir to flip, and roast 10 minutes more. Remove from oven and toss with parsley.
- While parsnips are roasting, sprinkle steaks with remaining salt and pepper. Heat a large heavy skillet over medium-high heat for 2 to 3 minutes. Add canola oil and heat for 30 seconds. Add steaks and sear until a crust forms, about 4 minutes. Flip steaks and cook 3 minutes more for medium-rare or 4 minutes more for medium; let rest 3 to 4 minutes and serve with fries.