Steak Au-Poivre & Truffled Potato Gratin
Chef Chris has done this meal in a number of elegant settings over the years and found that what always makes this recipe standout is the simplicity of the ingredients that allows each of them to shine. Sirloin strip steak is coated with freshly cracked black peppercorns then seared to perfection, sliced, and served with a cognac and cream pan sauce. The steak is paired with rich, cheesy truffle-infused potato gratin and garlicky sautéed spinach, making this dish an ageless French classic that will have you eating better than your corner local Bistro.
Nutritional facts
Protein
53g
Carbs
31g
Calories
1020kcal
Fat
74g
Ingredients
Cognac, NY Strip Steak, Creme Fraiche, Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Spinach, Beef Base, Black Pepper, Garlic, Heavy Cream, Onion, Kosher Salt, Black Pepper, Yukon Potatoes, Truffle Oil, Gruyere Cheese
Contains milk, soybeans.
Reviews
4.4
Based on 195 reviews
Very delicious! The combination of the potato gratin with the subtle bitterness of the spinach with the meat makes a wonderful dish. The meat kind of tastes a bit dry, though
Jong · 05/03/26
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