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.
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Black Peppercorns, crushed
Beef Broth Concentrate
Parmesan Cheese, shredded(ContainsMilk/Lait)
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!