Steak au Poivre

Prep: Wash and dry all produce. Cut the potatoes in half lengthwise. Place the flat edges of the potatoes on a board and make cuts 1/8-inch apart into the curved top of each potato. (TIP: If you have a pair of chopsticks, place one on each side of the potato as a guide.)

Bake the potatoes: Place the potatoes on a foil-lined baking sheet and brush oil into the slits. Season with salt and pepper. Bake in the centre of the oven until potatoes are fork-tender and golden-brown on the edges, 24-25 min.

Start the kale: Meanwhile, mince or grate the garlic. Heat a large pan over medium heat. Add a drizzle of oil, then half the garlic, kale and a splash of water. Cook, stirring occasionally, until the kale wilts, 4-5 min. Stir in half the sour cream. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.

Sear the steak: Season the steak with salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then the steak. Sear until browned but not yet cooked through, 3-4 min per side. Transfer the steak to the baking sheet with the potatoes. Bake until steak is cooked to desired doneness, 4-6 min. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.)

Make the shallot-peppercorn sauce: Meanwhile, peel and very finely chop the shallot. Add another drizzle of oil to the same pan. Add the shallot, remaining garlic, and 1/4 tsp peppercorns (double for 4 people). Cook, stirring often, until the shallots are soft, 2-3 min. Add the broth concentrates and 1/2 cup water (double for 4 people.) Stir, scraping up any browned bits from the bottom of the pan. Taste and add more peppercrons, 1/4 tsp at a time, if desired. Bring to a simmer, then remove the pan from the heat. Stir in the remaining sour cream and butter.