Steak Au Poivre

Steak Au Poivre

with Roasted Rosemary Potatoes and Green Beans

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This old-school, highbrow, classic French take on meat and potatoes is sure to please. The secret of this stand-out dish is using two types of peppercorns. First, you’ll encrust the steak with pungent, crushed black pepper before you cook it.  Then you’ll top it with a rich and flavorful sauce made with fresh tasting, soft green peppercorns. This wonderful meal sure packs a peppery punch!

  • Est. Cooking Time: 45 min
  • Allergens: Milk
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Amarone
  • Tripel

INGREDIENTS:

  • Butter
  • Rosemary
  • Garlic Cloves
  • Black Peppercorn
  • Brandy
  • Beef Stock Concentrate
  • Green Peppercorns
  • Whipping Cream
  • Fingerling Potatoes
  • Green Beans
  • Shallot
  • Boneless NY Strip

EQUIPMENT YOU'LL NEED:

  • 2 Medium Saute Pans
  • Medium Bowl
  • Sheet Pan Lined with Foil

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • Ingredients are gluten-free, but not handled in a gluten-free facility

Tips & Techniques:

Exclusive video demonstrations of the skills you’ll need to bring this meal to life.

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