topBanner
Steak au Poivre

Steak au Poivre

with Cheesy Hasselback Potatoes, Creamed Kale, and Shallot-Peppercorn Sauce

Read more

Steak au Poivre is a classic French bistro dish known for its rich, peppercorn-spiked sauce. Hasselback potatoes—the Swedish version of baked potatoes—are thinly sliced vertically for maximum crispiness. Delicious no matter how you slice it, this meal is bound to impress.

Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Beef Steak

3440 g

Yukon Potato

113 g

Kale, chopped

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tsp

Black Peppercorns, crushed

10 g

Garlic

1 unit

Shallot

1 unit

Beef Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories721 kcal
Fat41 g
Saturated Fat17 g
Carbohydrate45 g
Sugar2 g
Dietary Fiber5 g
Protein46 g
Cholesterol101 mg
Sodium679 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 450°F. (To bake the potatoes and steak.) Start prepping when the oven comes up to temperature!

2

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.)

3

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.

4

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.

5

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.)

6

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.

7

Finish and serve: Sprinkle the potatoes with the Parmesan, carefully placing the cheese in between the layers. Return to the oven to bake until the cheese melts, 2-3 min. Thinly slice the steak, then serve alongside the hasselback potatoes and creamed kale. Drizzle the steak with the shallot-peppercorn sauce and enjoy!