Meal Kit
Culinary Collection
Steak Au Poivre
with garlic smashed potatoes and Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Laura Alpern
We're bringing the pepper here, and the flavor: a creamy delicious sauce of coarse black pepper, cheesy cream cheese, and a slight sweet hint in the sherry wine dresses the steak to the nines, in peppery goodness. Want more flavor? You'll roast up some garlic and mash it into creamy potatoes, and tasty fresh Brussels sprouts round out the meal. Bring the pepper, and bring this meal home for dinner.
In Your Box (serves 2)
- 12 oz. Red Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Brussels Sprouts
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2 oz. Light Cream Cheese
- 1 oz. Dark Brown Sherry Cooking Wine
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0.9 oz. Butter
- 4 Garlic Cloves
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1 tsp. Coarse Black Pepper
- ½ tsp. Steak Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Vqm2DYO7
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Calories720
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Carbohydrates48g
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Net Carbs42g
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Fat41g
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Protein45g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Colander
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using whole chicken breasts, follow same instructions as sirloin in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using NY strip steaks, follow same instructions as sirloin in Step 4, cooking until browned and steaks reach desired doneness, 7-10 minutes per side for medium/medium well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Roast the Garlic
Place garlic on a piece of foil and top with 1 tsp. olive oil and a pinch of salt.
Form a pouch around garlic and place directly on oven rack in hot oven, opening side up. Roast in hot oven until soft, 15-20 minutes.Carefully remove from oven and unwrap. Foil and garlic will be hot! Use a utensil.While garlic roasts, continue recipe. -
2 Make the Smashed Potatoes
Quarter potatoes.
Bring a medium pot with potatoes covered by salted water to a boil. Cook until fork-tender, 15-18 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.Add 2/3 the softened butter, half the softened cream cheese (reserve remaining of both for sauce), roasted garlic, and 1/4 tsp. salt.Mash until combined and desired consistency is reached. If too dry, add potato cooking water, 1 Tbsp. at a time.While potatoes cook, continue recipe. -
3 Roast the Brussels Sprouts
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, steak seasoning, and a pinch of salt and pepper.Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.While Brussels sprouts roast, continue recipe. -
4 Cook the Steaks
Pat steaks dry and season both sides with 1/4 tsp. salt and half the coarse black pepper (reserve remaining for sauce).
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add steaks to hot pan and cook undisturbed until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer steaks to a plate. Rest, 3 minutes.Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat.
Add wine to hot pan and stir often, scraping up any bits from bottom of pan, until slightly reduced, 1-2 minutes.Stir in remaining coarse black pepper, remaining cream cheese, demi-glace, and 3 Tbsp. water. Stir occasionally until slightly thickened, 1-2 minutes.Stir in remaining butter until combined. Remove from burner.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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