Steak au Poivre

with cauliflower gratin and green beans

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk

A note about serious food allergies

Transport yourself to an intimate French bistro with this classic meal of peppercorn-crusted sirloin served with a creamy peppercorn sauce. Baked cheesy cauliflower gratin accompanies this dish that's sure to become a favorite.

In Your Box (serves 2)

  • 1 Cauliflower Head
  • 6 oz. Green Beans
  • 6 Chive Sprigs
  • 2 Sirloin Steaks
  • 1 Tbsp. Cracked Black Pepper
  • 0.9 oz. Butter
  • 5 fl. oz. Evaporated Whole Milk
  • ¾ oz. Shredded White Cheddar Cheese
  • 2 fl. oz. Sherry Wine
  • 4 tsp. Beef Demi-Glace
  • 1 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    794
  • Carbohydrates
    29g
  • Fat
    47g
  • Protein
    67g
  • Sodium
    1253mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Steak au Poivre with cauliflower gratin and green beans
    1

    Prepare the Ingredients

    Remove leaves from cauliflower head, core, and coarsely chop. Trim ends off green beans. Mince chives. Pat steaks dry, and season both sides with ¼ tsp. salt. Sprinkle half the cracked peppercorns (reserve remaining for sauce) on one side of each steak, pressing gently to adhere.

  • Steak au Poivre with cauliflower gratin and green beans
    2

    Make the Cauliflower Gratin

    Add cauliflower to boiling water. Cook until tender, 5-7 minutes. Drain in a colander and return to pot. Add ⅓ the butter and 2 Tbsp. evaporated milk and mash until desired consistency is reached. Stir in ⅓ the cheese and season with ½ tsp. salt and ¼ tsp. pepper. Transfer cauliflower to prepared casserole dish, sprinkle with remaining cheese, and place dish on prepared baking sheet. Bake until golden brown, 12-15 minutes. While cauliflower gratin bakes, cook steak.

  • Steak au Poivre with cauliflower gratin and green beans
    3

    Cook the Steak

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks, peppercorn side down, pressing firmly into place. Reduce heat to medium, add ⅓ the remaining butter (reserve remaining for sauce), and cook undisturbed until browned, 4 minutes. Flip, and cook until steaks reach a minimum internal temperature of 145 degrees, 3-5 minutes. Transfer steaks to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.

  • Steak au Poivre with cauliflower gratin and green beans
    4

    Make the Sauce

    Return pan used to cook steaks to high heat. Add remaining peppercorns and toast 30 seconds. Add sherry, bring to a boil, and cook 1 minute. Add remaining evaporated milk and demi-glace, return to a boil, and cook 2 minutes. Remove from burner and stir in remaining butter. Transfer sauce to a bowl, rinse pan clean, and reserve.

  • Steak au Poivre with cauliflower gratin and green beans
    5

    Make the Green Beans and Sour Cream

    Return pan used to make sauce to high heat. Add ½ tsp. olive oil, green beans, ¼ cup water, and a pinch of salt and pepper to hot pan. Cover and cook until green beans are bright green and slightly tender, 3-4 minutes. In a small mixing bowl, combine sour cream with chives.

  • Steak au Poivre with cauliflower gratin and green beans
    6

    Plate the Dish

    Place a serving of green beans and a scoop of mashed cauliflower on a plate. Add a dollop of chive sour cream atop cauliflower. Add sauce to plate and prop steak au poivre up against green beans.