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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
100 g
Bacon Strips
1 piece
Beef Broth Concentrate
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 piece
Shallot
56 g
Spring Mix
4 tbsp
Caesar Dressing
(Contains Anchovies, Egg, Milk, Mustard May contain Crustaceans, Fish, Sesame, Soy, Sulphites, Wheat)
2 tsp
Cracked Black Pepper
2 piece
Russet Potato
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
56 g
Baby Spinach
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.)
- 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 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.
- Pat steaks dry with paper towels, then season with remaining garlic salt and pepper.
- Reheat the pan with reserved bacon fat over medium-high.
- When the pan is hot, add steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.**
- Transfer to a plate, then cover loosely with foil. Set aside to rest, 2-3 min.
- 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.
- Reheat the same pan (from step 3) over medium-high.
- When the pan is 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 from heat.
- Add 2 tbsp (4 tbsp) butter. Stir until combined.
- Season with salt and pepper, to taste.
- Thinly slice steaks.
- Divide steaks, bacon Caesar salad and fries between plates.
- Spoon pepper sauce over steaks.