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Steak au Poivre
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Steak au Poivre

Steak au Poivre

with Bacon-Kale Caesar Salad and Fries


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!


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

Preparation Time35 minutes


serving amount

340 g

Top Sirloin 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


(Contains Egg, Mustard)

¼ cup

Parmesan Cheese, grated

(Contains Milk)

2 tsp

Black Peppercorns, crushed

100 g

Bacon Strips

460 g

Russet Potato

1 unit


1 tbsp


(Contains Sulphites)

Not included in your delivery

1 tbsp


½ tsp


¼ tsp


2 tbsp


(Contains Milk)


Nutrition Values

Calories1110 kcal
Fat63 g
Saturated Fat19 g
Carbohydrate73 g
Sugar10 g
Dietary Fiber9 g
Protein57 g
Cholesterol175 mg
Sodium1840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Aluminum Foil
Large Bowl
Measuring Cups


Bake fries

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.)

Cook bacon

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.

Cook steaks

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.

Make Caesar salad

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.

Make pepper sauce

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.

Finish and serve

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