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Flank Steak with Brandy-Peppercorn Sauce

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by David Adan

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Prepared to be delighted by this wonderful meal that brings the French bistro to your very own kitchen. A beautifully seared flank steak sits alongside French-style buttery, silky mashed potatoes and sautéed mushrooms, all enrobed in a creamy pan sauce flavored with fresh peppercorns and Brandy. Bon appétit!

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Nutritional facts

Protein

45g

Carbs

38g

Calories

790

Fat

50g

Ingredients

Canned Green Peppercorn, Flank Steak, Canola and Olive Oil Blend, Bay Leaf, Butter, Veal Demi-Glace Base, Black Pepper, Garlic, Corn Starch, Heavy Cream, Kosher Salt, Shallot, Yukon Potatoes, Buttom Mushroom, Thyme, Whole Milk, Brandy

Reviews

4.3

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Based on 65 reviews

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too salty

Judy Winters · 10/12/24

More David Adan’s delicious meals

About David Adan

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Chef David has been cooking French-inspired cuisine for a third of his life. He has deep respect for Japanese food as well. Growing up in a Hispanic household, he learned first hand how to balance food with all the learnings from his father’s cooking. The traditional recipes from Mexico, which his parents shared with him, bred his love for food.

Chef David promised to make sure that he uses nutritious ingredients to create meals that will surprise and delight his clients.
His mission: To cook food with key sources of vitamins and minerals to fuel and help you throughout the day.

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