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Steak au Poivre

Steak au Poivre with Crispy Fingerling Potatoes

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A classic French dish that looks and tastes just as elegant as it sounds, steak au poivre is seared steak that’s smothered in a buttery pan sauce spiked with whole peppercorns. Chef Suzanne has perfected her own version that pulls back on the peppery heat with cracked black pepper (the kind in that grinder on your table), plus tender shallot and a dollop of mustard to balance out the richness. Though it’s often served with mashed potatoes, we’ve swapped in crispy roasted fingerlings for awesome textural contrast.
  • Quick Prep
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill

Ingredients & Equipment

What we send

  • fingerling potatoes
    • 12 ounces
    • fingerling potatoes
  • shallot
    • 1
    • shallot
  • garlic
    • 1 clove
    • garlic
  • steaks
    • 2
    • steaks
  • baby spinach
    • 5 ounces
    • baby spinach
  • cracked black pepper
    • 1/2 teaspoon
    • cracked black pepper
  • white wine
    • 1/4 cup
    • white wine
  • heavy cream
    • 2 tablespoons
    • heavy cream
  • Dijon mustard
    • 1 packet
    • Dijon mustard

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 2 10" medium pans

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Rinse potatoes and halve lengthwise. Peel shallot and thinly slice into rings. Mince garlic. Check the steak label to determine your correct cook time.

  2. Roast Fingerling Potatoes

    Roast Fingerling Potatoes

    On a baking sheet, toss potatoes with 1½ tablespoons olive oil, ¼ teaspoon salt and ground black pepper as desired. Arrange potatoes cut-side down in a single layer and roast until slightly tender, about 12 minutes. Then, add half of shallot to baking sheet, return to oven, and roast together until potatoes are golden and crispy, 3-5 minutes more.

  3. Sear Steaks

    Sear Steaks

    While potatoes roast, pat steaks dry with paper towel and season all over with ½ teaspoon salt and ground black pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add steaks and sear until browned and medium rare. Transfer steaks to a plate, reserving any juices in pan to make sauce, and set aside to rest for about 5 minutes.

  4. Wilt Spinach

    Wilt Spinach

    While steaks rest, heat 1 tablespoon olive oil in a separate medium pan over medium heat. When oil is shimmering, add garlic and cook until fragrant, about 1 minute. Add spinach and cook until dark green and just wilted, about 2 minutes more. Remove from heat. Season with ¼ teaspoon salt and ground black pepper as desired, then divide between serving plates.

  5. Make Sauce au Poivre

    Make Sauce au Poivre

    Return pan from steaks to medium heat and add 1 teaspoon olive oil. When oil is shimmering, add cracked black pepper and remaining shallot. Cook until shallot begins to soften, 2-3 minutes. Add wine and cook, scraping up brown bits from bottom of pan, until slightly reduced, 1-2 minutes. Stir in heavy cream and half of mustard to warm through, 30 seconds more. Remove from heat, taste sauce, and add more salt as desired. Discard remaining mustard.

  6. Plate Steak au Poivre

    Plate Steak au Poivre

    Cut steaks against the grain into ¼-inch slices. Divide between plates with wilted spinach and spoon sauce au poivre over steak. Serve with crispy potatoes and dig in!

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