Sometimes, often times, it’s in the sauce. Indeed, in this recipe of Steak au Poivre with Crispy Fingerling Potatoes, it was all the sauce.
The steak, sirloin, was fine but unexciting. The potatoes were blah – I mean, good, but just potatoes. But the sauce was very good and therefore, so was everything else.
The dish also included creamed kale. I wasn’t going to eat it, so I didn’t bother making it.
But this kit was another winner.
I paid around $16/$8 for this kit/per serving. Again, I thought it was worth it.
Sauce au Poivre
This sauce is to be served with steaks. I’ve doubled the quantities but it will probably still serve 2.
- 2 tsp olive oil
- 1 tsp cracked black peppercorns
- 1 shallot, chopped
- 1/2 cup white wine
- 1/2 cup heavy cream
- 4 tsp Dijon mustard
Add olive oil to pan where steaks were cooked and heat over medium heat. Add peppercorns and shallot and cook, stirring, for 2-3 minutes, until the shallot starts to soften. Add wine and cook for 1-2 minutes, scrapping up the brown bits from the bottom of the pan. Add the cream and mustard, stir and cook for an additional 30 seconds.