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Steak au Poivre with Roasted Potatoes
A classic French bistro steak that will elevate any weekday. Peppercorn-crusted beef tenderloin is pan-seared to perfection, then paired with a mild yet flavorful peppercorn-laced creamy pan sauce and rosemary potatoes. Rich and delicious, this steak will take any meal up a notch.
Nutritional facts
Protein
53g
Carbs
45g
Calories
800
Fat
42g
Ingredients
Beef Tenderloin, Canned Green Peppercorn, Fingerling Potatoes, Canola and Olive Oil Blend, Rosemary, Veal Demi-Glace Base, Black Pepper, Corn Starch, Heavy Cream, Red Wine, Kosher Salt, Shallot, Black Pepper, Canola Oil, Italian Parsley
Reviews
4.1
Based on 23 reviews
I love it. Be advised, Au Poivre is pepper sauce - so be prepared for it to taste peppery.
John Kanash · 09/22/23
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About Cedric Nicolas
Born and raised in Versailles, France Chef Cedric got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.
He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.He went on to Chef for a restaurant with a daily tasting menu that featured the best local ingredients he could source - this eventually earned the restaurant a Michelin Plate award.
Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.
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