Steak and Shrimp au Poivre
with Bacon Caesar Salad and Fries
On the menu tonight is a premium steakhouse classic that is sure to warm the soul! Juicy steak is adorned with an umami-filled pepper sauce and paired with a creamy Caesar salad and oven fries.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Beef Steak
100 g
Bacon Strips
1 unit
Beef Broth Concentrate
1 tbsp
Garlic Puree
1 unit
Shallot
56 g
Spring Mix
4 tbsp
Caesar Dressing
(Contains Milk, Egg, Mustard, Fish)
1 tsp
Cracked Black Pepper
2 unit
Russet Potato
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tsp
Garlic Salt
56 g
Baby Spinach
285 g
Shrimp
(Contains Crustacean/Crustacé)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch slices. Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil and one-quarter of the garlic salt per sheet.)Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, cut bacon into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon to the dry pan. Cook, stirring occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Carefully discard all but 1 tbsp (2 tbsp) bacon fat from the pan.
Pat steaks dry with paper towels, then season with remaining garlic salt and pepper. Heat the pan with reserved bacon fat over medium-high. When hot, add steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.** Transfer steaks to a plate, then cover loosely with foil. Set aside to rest for 2-3 min.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high. Add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate.
Meanwhile, peel, then cut shallot into 1/4-inch pieces. Add spring mix, spinach, Caesar dressing and bacon to a large bowl. Season with salt and pepper, then toss to coat.
Heat the same pan (from step 3) over medium-high. When hot, add shallots, garlic puree and half the cracked black pepper (use all for 4 ppl). Cook, stirring frequently, until shallots soften, 1-2 min. Stir in 1/2 cup (3/4 cup) water, flour and broth concentrate. Bring to a boil and cook, stirring occasionally, until sauce thickens slightly, 2 min.Remove the pan from heat. Add 2 tbsp (4 tbsp) butter. Stir until combined. Season with salt and pepper, to taste.
Thinly slice steaks. Divide steaks, shrimp, Caesar salad and fries between plates. Spoon pepper sauce over steaks and shrimp.
If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate. Reuse the same pan to make pepper sauce in step 5.
Serve shrimp alongside main dish. Spoon pepper sauce over shrimp.
