Steak au poivre
A French bistro classic, Steak au Poivre—literally “pepper steak”—is known for its refined simplicity. Chef Tracey's version features grilled steak, seasoned with cracked black pepper and kosher salt, then sliced and served with golden roasted Yukon potatoes. A rich, creamy au poivre sauce made with sherry, garlic, shallot, thyme, and butter is served on the side for drizzling or dipping.
Nutritional facts
Protein
47g
Carbs
37g
Calories
870kcal
Fat
59g
Ingredients
Yukon Potatoes, Flank Steak, Canola Oil, Heavy Cream, Sherry, Shallot, Beef Base, Butter, Kosher Salt, Black Pepper, Black Pepper, Thyme, Garlic
Contains milk, soybeans.
Reviews
4.1
Based on 21 reviews
This was good. Steak was tender.
Sarah · 08/27/25
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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