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Steak au Poivre
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Steak au Poivre

Steak au Poivre

with Bacon Caesar Salad and Fries


On the menu tonight is a premium steakhouse classic that is sure to warm the soul! Juicy steak is adorned with an umami-filled pepper sauce and paired with a creamy kale Caesar and oven fries.


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

285 g

Top Sirloin Steak

1 unit

Beef Broth Concentrate

1 tbsp

Garlic Puree

50 g


56 g

Kale, chopped

4 tbsp

Caesar Dressing

(Contains Anchovies/Anchois, Egg, Milk, Mustard)

1 tsp

Cracked Black Pepper

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tsp

Garlic Salt

56 g

Baby Spinach

100 g

Bacon Strips

420 g

Russet Potato

Not included in your delivery

1 tbsp


0.13 tsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories970 kcal
Fat56 g
Saturated Fat19 g
Carbohydrate60 g
Sugar5 g
Dietary Fiber6 g
Protein49 g
Cholesterol150 mg
Sodium1580 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
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Aluminum Foil
Large Bowl
Measuring Cups


Roast fries

Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve potatoes 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 and one-quarter of the garlic salt 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.)

Cook bacon

Meanwhile, cut bacon into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon to the dry pan. 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. Carefully discard all but 1 tbsp bacon fat (dbl for 4 ppl) from the pan.

Cook steaks

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, then cover loosely with foil. Set aside to rest for 2-3 min.

Prep shallot and make Caesar salad

Meanwhile, peel, then cut shallot into 1/4-inch pieces. Add kale, spinach, Caesar dressing and bacon to a large bowl. Season with salt and pepper, then toss to coat.

Make pepper sauce

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, 2 min.Remove the pan from heat. Add 2 tbsp butter (dbl for 4 ppl). Stir until combined. Season with salt and pepper, to taste.

Finish and serve

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