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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 Caesar salad and oven fries.

Allergens:
Milk
Egg
Mustard
Fish
Wheat

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Beef Steak

1 unit

Beef Broth Concentrate

1 tbsp

Garlic Puree

1 unit

Shallot

3 g

Garlic

56 g

Spring Mix

4 tbsp

Caesar Dressing

(Contains Milk, Egg, Mustard, Fish)

1 tsp

Cracked Black Pepper

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tsp

Garlic Salt

56 g

Baby Spinach

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

/ per serving
Calories0 kcal
Energy (kJ)0 kJ
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 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

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

Instructions

Roast fries
1

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
2

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 (2 tbsp) bacon fat from the pan.

Cook steaks
3

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
4

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

Make pepper sauce
5

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 (3/4 cup) water, 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 (4 tbsp) butter. Stir until combined. Season with salt and pepper, to taste.

Finish and serve
6

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

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