Steak au Poivre
with Bacon 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.
Ingredients
340 g
Top Sirloin Steak
1 unit
Beef Broth Concentrate
1 tbsp
Garlic Puree
50 g
Shallot
56 g
Baby Spinach
56 g
Baby Kale
1 tbsp
Worcestershire Sauce
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Parmesan Cheese, grated
(Contains Milk)
1 tsp
Cracked Black Pepper
100 g
Bacon Strips
460 g
Russet Potato
1 unit
Lemon
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes in half lengthwise, then cut into 1/4-inch slices. Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with half the garlic 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 the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
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 the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve 1 tbsp bacon fat (dbl for 4 ppl) in the pan, carefully discarding remaining.
Pat steaks dry with paper towels, then season with remaining garlic salt and pepper. Heat the pan with reserved bacon fat over medium-high. 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.
While steaks cook, peel, then cut shallot into 1/4-inch pieces. Set aside. Zest lemon, then juice half. Combine Worcestershire sauce, mayo, Parmesan, lemon juice and lemon zest in a large bowl. Add kale, spinach and bacon. Season with salt and pepper, then toss to coat.
Heat the same pan (from step 3) over medium-high. When hot, add shallots, garlic puree and half the cracked black pepper (use all for 4 ppl). Cook, stirring frequently, until shallots soften, 1-2 min. Stir in 1/2 cup water (3/4 cup for 4 ppl), flour and broth concentrate. Bring to a boil and cook, stirring occasionally, until sauce thickens slightly, 1 min. Remove the pan from heat. Add 2 tbsp butter (dbl for 4 ppl). Stir until combined.
Thinly slice steaks. Divide fries, Caesar salad and steaks between plates. Spoon pepper sauce over steaks.
