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Steak Au Poivre with Cheesy Hesselbeck Potatoes, Creamed Kale, and Shallot-Peppercorn Sauce

Steak Au Poivre with Cheesy Hesselbeck Potatoes, Creamed Kale, and Shallot-Peppercorn Sauce

Peppery steak meets a rich shallot-pan sauce, with crisp cheesy Hasselback potatoes and silky creamed kale for a classic bistro-style dinner.

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Ingredients

For 2 servings

  • 1 unit Beef Stock Concentrate
  • 1 teaspoon Black Peppercorns
  • 2 clove Garlic
  • 4 ounce Kale
  • 1 ounce Parmesan Cheese
  • 2 ounce Shallot
  • 12 ounce Sirloin Steak
  • 1 ounce Sour Cream
  • 12 ounce Yukon Gold Potatoes

Additional Ingredients

  • 1 tablespoon Butter
  • 4 teaspoon Olive Oil
Steak Au Poivre with Cheesy Hesselbeck Potatoes, Creamed Kale, and Shallot-Peppercorn Sauce
French
PDF
DifficultyHard
Total Time45m
Calories773
Protein47g
Carbs44g
Fat46g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarMass Gain Friendly
⚠️Allergens:
🥛Milk

Swaps and substitutions

For a dairy-free plate, skip the creamy components and use a plant-based sour cream plus a dairy-free hard cheese, or serve the dish with extra greens instead. For a vegetarian version, swap the steak and stock for hearty mushrooms and a vegetable broth concentrate, keeping the peppery sauce profile.

What to serve with it

A crisp green salad, roasted asparagus, or simply crusty bread on the side will balance the rich steak and creamy vegetables. A bold red wine or sparkling water with lemon also suits the peppery, savory flavors.

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