Peppercorn-Crusted Sirloin Tip Roast with Cognac Cream Sauce, Roasted Fingerlings, and Garlic Spinach

Preheat your oven to 425°F (220°C). Wash 1.5 lbs of fingerling potatoes and slice them in half lengthwise. Finely chop 1 tbsp of fresh rosemary leaves.

In a large bowl, toss the halved potatoes with 2 tbsp olive oil, 1 tsp salt, and the 1 tbsp of chopped rosemary. Spread them in a single layer on a parchment-lined baking sheet and place in the oven to roast for 25-30 minutes until golden and tender.

Prepare the beef by patting the 2 lb sirloin tip roast completely dry with paper towels. Place 2 tbsp whole black peppercorns in a mortar and pestle or a heavy plastic bag and crush them coarsely. Season the roast generously with salt on all sides, then press the crushed peppercorns firmly onto the surface of the meat to create a crust.

Heat 2 tbsp of neutral oil in a large, heavy-bottomed oven-proof skillet (preferably cast iron) over medium-high heat. Once the oil is shimmering, add the beef roast. Sear for 2-3 minutes per side, including the ends, until a deep brown crust (fond) has developed on the meat and the bottom of the pan. Remove the skillet from the heat.

Place the entire skillet with the beef into the oven. Roast for 20-25 minutes, or until an internal thermometer reaches 130°F (54°C) for medium-rare. Transfer the beef to a cutting board and tent loosely with foil to rest for at least 15 minutes. Do not wash the skillet; the browned bits (fond) are essential for the sauce.

While the meat rests, finely mince 2 large shallots and 3 cloves of garlic. Finely chop 0.25 cups of fresh parsley.

Place the roast skillet back on the stovetop over medium heat. Add 1 tbsp unsalted butter. Once melted, add the minced shallots and sauté for 2 minutes until translucent. Add half of the minced garlic and 1 tsp of fresh thyme leaves, cooking for another 30 seconds until fragrant.

Deglaze the pan by pouring in 0.25 cups of cognac. Use a wooden spoon to vigorously scrape the bottom of the pan to release all the caramelized beef bits. Simmer for 1-2 minutes until the liquid has reduced by half.

Whisk in 0.5 cups of beef stock and 1 tsp of dijon mustard. Bring to a simmer and reduce the liquid by half again, about 4-5 minutes.

Lower the heat to medium-low and stir in 0.5 cups of heavy cream. Simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Stir in 1 tbsp of cold unsalted butter and a squeeze of juice from 0.5 a lemon to balance the richness. Season with salt to taste and stir in half of the chopped parsley.

In a separate large skillet, heat 1 tbsp olive oil over medium heat. Add the remaining 3 cloves of minced garlic and sauté for 30 seconds. Add 10 oz of fresh baby spinach and a pinch of salt. Toss constantly for 2 minutes until just wilted, then remove from heat immediately.

Slice the rested sirloin tip roast thinly against the grain. Arrange the slices on plates alongside the roasted fingerling potatoes and garlic spinach. Generously spoon the cognac cream sauce over the beef and garnish everything with the remaining fresh parsley.