Steak Au Poivre & Truffle 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, Swiss Cheese, Spinach, Beef Base, Black Pepper, Garlic, Heavy Cream, Onion, Kosher Salt, Black Pepper, Yukon Potatoes, Truffle Oil
Contains milk, soybeans.
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About Chris Ratel
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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