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Steak au Poivre

Steak au Poivre

with Bacon-Kale Caesar Salad and Fries

Special
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A true premium steakhouse classic. This creamy kale Caesar salad paired with umami-filled pepper sauce and juicy steak is sure to warm the soul!

Tags:Spicy
Allergens:Egg/OeufMustard/MoutardeMilk/LaitSulphites/Sulfite

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Beef Steak

1 unit

Beef Broth Concentrate

1 tbsp

Garlic Puree

56 g

Red Onion, chopped

113 g

Baby Kale

1 tbsp

Worcestershire Sauce

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

¼ cup

Parmesan Cheese, grated

(ContainsMilk/Lait)

2 tsp

Black Peppercorns, crushed

100 g

Bacon Strips

460 g

Russet Potato

1 unit

Lemon

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1110 kcal
Fat63 g
Saturated Fat19 g
Carbohydrate73 g
Sugar10 g
Dietary Fiber9 g
Protein57 g
Cholesterol175 mg
Sodium1840 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Spatula
Aluminum Foil
Large Bowl
Zester
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes in half lengthwise, then cut into 1/4-inch pieces lengthwise.Add potatoes and 1 tbsp oil to a baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)

2

While fries bake, cut bacon into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min. Remove pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve 1 tbsp fat (dbl for 4 ppl) in pan, then carefully discard remaining.

3

Pat steaks dry with paper towels, then season with salt and pepper. Heat the same pan over medium-high heat. When hot, add steaks. Pan-fry until cooked to desired doneness, 5-8 min per side. Transfer steaks to a plate and cover loosely with foil. Set aside to rest, 2-3 min.

4

While steaks cook, zest lemon, then juice half. Combine Worcestershire sauce, mayonnaise, Parmesan, lemon juice and lemon zest in a large bowl. Add kale and bacon. Season with salt and pepper, then toss to coat.

5

Heat the same pan (from step 3) over medium-high heat. When hot, add onions, garlic puree and half the crushed black peppercorns (use all for 4 ppl). Cook, stirring frequently, until onions soften, 1-2 min. Stir in 1/2 cup of water (3/4 cup for 4 ppl), cornstarch and broth concentrate. Bring to a boil and cook, until slightly thickened, 1 min. Remove pan from heat, then stir in 2 tbsp butter (dbl for 4 ppl) until combined.

6

Thinly slice steaks. Divide fries, Caesar salad, and steak between plates. Spoon pepper sauce over steaks.