Seared Steak With Caramelized Shallots - whole green peppercorns

Method

• 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.