Seared Steak With Caramelized Shallots

Preparation

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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 ½ cup. Add the broth and continue simmering until reduced to 1 cup. Pour through a fine-mesh sieve. Set aside.

4. Step 4

   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 ¼ cup of the sauce. Serve immediately.