Meal Kit
Culinary Collection
Steak Au Poivre
with cheesy stuffed tomatoes and fries
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
You can have your wine sauces, your butter sauces, your demis and your gravies, but for our money, the best sauce is a pepper-y sauce. Especially on a meaty, tender steak; there's a reason we season our meats with pepper! Along with oven fries and cheesy, crispy tomatoes, this steak and pepper sauce is a true winner, tell all the others sauces to hang tight.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 2 Roma Tomatoes
- 1 Shallot
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1 oz. Creme Fraiche
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Grated Parmesan Cheese
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
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2 Tbsp. Italian Panko Blend
- 2 tsp. Garlic Pepper
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)
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Calories800
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Carbohydrates52g
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Net Carbs47g
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Fat47g
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Protein44g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 chicken breasts, follow same instructions as sirloin in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using ribeye, follow same instructions as sirloin in Steps 2 and 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Halve to serve.
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1 Roast the Fries
Cut potatoes into 1/2"-thick fries and pat dry. Place fries on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven, 15 minutes.Fries will finish roasting in a later step.While fries roast, continue recipe. -
2 Prepare the Ingredients
Halve, core, and seed tomatoes.
Peel and mince shallot.Pat steaks dry, and season both sides with a pinch of salt and pepper. -
3 Add Tomatoes and Finish Fries
Season tomatoes with a pinch of salt and fill each half evenly with panko.
Break butter into small pieces. Top tomato halves with butter pieces and cheese.After 15 minutes, carefully, remove baking sheet from oven and toss fries. Baking sheet will be hot! Use a utensil. Push fries to 3/4 of sheet and place tomatoes in now-empty space.Roast until fries and tomatoes are tender and golden-brown, 12-14 minutes.While tomatoes and fries roast, continue recipe. -
4 Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook 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 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 and add 2 tsp. olive oil.
Add shallot to hot pan and stir occasionally until starting to soften, 1-2 minutes.Add demi-glace, garlic pepper, and 1/4 cup water. Bring to a simmer.Once simmering, remove from burner and stir in crème fraîche.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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