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Easy prep

Steak au Poivre

with Creamed Spinach & Mashed Potatoes

Cooking time

20 minutes

Servings

2 / 4

Calories

710 /serving

The classic combo of meat and potatoes is always comforting. Tonight we’re cooking up tender sirloin steaks smothered in a slightly piquant green peppercorn sauce. A sumptuous potato mash and creamy sautéed spinach are the pitch-perfect accompaniments. The table is set for a cosy yet refined meal, ideal for a regular weeknight turned extraordinary.

We will send you:

  • 300g Top sirloin beef steaks
  • 450g Potatoes
  • 120g Baby spinach
  • 100g Diced onions
  • 12g Beef demi-glace
  • 5g Green peppercorns
  • 75ml Heavy cream

Contains: Milk

You will need:

Medium pot
Large pan
Heavy pan (or a mortar and pestle)
Oil
1 or 2 tbsp Butter
Salt & pepper
Strainer
Total Fat
40 g
Saturated Fat
18 g
Sodium
630 mg
Total Carbs
48 g
Sugars
4 g
Protein
40 g
Fibres
6 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Wrap the peppercorns in a clean dish towel; using a heavy pan (or a mortar and pestle), press down, rocking the pan side to side, until the peppercorns are roughly crushed.
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Prepare the mashed potatoes
Add the potatoes to the pot of boiling water. Cook, 12 to 14 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency. Season with S&P to taste. Cover and set aside in a warm spot.
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Cook the spinach
While the potatoes cook, in a large pan, heat a drizzle of oil on medium. Add the onions and cook, 1 to 2 minutes, until fragrant. Add the spinach, cover and cook, 1 to 2 minutes or until wilted. Add ¼ the cream to the pan and stir to combine. Season with S&P. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Cook the steaks
In the same pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with salt and a pinch of the crushed peppercorns. Add the steaks* to the pan and cook, 3 to 5 minutes per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the steaks rest for 5 minutes before slicing them against the grain.
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Make the sauce & serve
Heat the reserved pan of fond on medium-high. Add the demi-glace, remaining cracked peppercorns (add half for slightly spicy) and ½ cup water (double for 4 portions). Cook, 2 to 4 minutes, scraping up the fond from the bottom of the pan, until thickened. Remove from the heat and add the remaining cream to the pan; stir to combine. Divide the mashed potatoes, sliced steaks and creamed spinach between your plates. Top the steaks with the peppercorn sauce. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.