A hearty, end-of-winter meal that’s both sophisticated and delicious: classic peppercorn-crusted steak is served alongside a root vegetable ratatouille, leaving you with a restaurant-quality dinner that’ll impress your loved ones!!
Happy Friday friends!! This recipe is perfect to make over the weekend for a date night or cozy dinner in, with the most wonderful, comforting flavors.
These recipes are French classics, but I’ve made some small changes to make the sauce for the steaks a bit lighter and the ratatouille to use in-season produce (as it’s traditionally made using summer squashes). Feel free to use any vegetables you’d like for the ratatouille, such as: summer or winter squash, tomato, eggplant, onion, bell peppers, radishes/turnips, beets, etc.
The steak is first coated in coarsely crushed peppercorns then pan-seared until a nice crust forms. Then, we make a quick pan sauce with a few simple ingredients to spoon over top! Serve over mashed potatoes to soak up that sauce.
Layered and baked ratatouille has always been one of my favorite dishes to make year-round: easily customizable to use in-season produce, fun to build, and incredibly tasty. It’s cozy, warm, comforting, and full of nutrients from all the different vegetables; true nourishment at it’s best.
Full recipes are below, I hope you love them as much as I do!!! Let me know if you make them, I’d love to see your creations <3
For the winter squash ratatouille:
