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Steak au Poivre

Steak au Poivre

with Bacon-Kale Caesar Salad and Fries

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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

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

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
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.
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.