Steak au Poivre

Steak au Poivre

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

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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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

3440 g

Yukon Potato

113 g

Kale, chopped

3 tbsp

Sour Cream


1 tsp

Black Peppercorns, crushed

10 g


1 unit


1 unit

Beef Broth Concentrate

¼ cup

Parmesan Cheese, shredded


Not included in your delivery

1 tbsp





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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F. (To bake the potatoes and steak.) Start prepping when the oven comes up to temperature!


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.


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!