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Tenderloin Steak 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. It's a delicious meal you won't soon forget.
Ingredients: Russet potato • Tenderloin steak • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Yellow onion • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Caesar dressing (soybean oil, water, vinegar, frozen egg yolk, parmesan cheese (milk), romano cheese (milk), sugar, salt, modified corn starch, worcestershire sauce (vinegar, blackstrap molasses, glucose, water, salt, caramel, garlic powder, sugar, spices, tamarind, natural flavour, sulphite), concentrated lemon juice, garlic, dried garlic, mustard, canola oil, onion powder, anchovies, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (anchovies, egg, milk, mustard) • Spinach • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • All-purpose flour (wheat) • Cracked black pepper.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Tenderloin Steak
100 g
Bacon Strips
1 unit(s)
Beef Broth Concentrate
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
56 g
Onion, sliced
56 g
Spring Mix
4 tbsp
Caesar Dressing
(Contains Anchovies, Egg, Milk, Mustard May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 tsp
Cracked Black Pepper
2 unit(s)
Russet Potato
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
56 g
Baby Spinach
2 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut ciabatta in half.
- Arrange ciabatta slices on an unlined baking sheet cut-side up. Spread garlic spread over cut halfs.
- Toast in the top of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on them so they don't burn.)
- Carefully remove from the oven, then sprinkle cheddar over top. Return to the top of the oven until cheese melts, 1-2 min.
- Serve immediately or alongside the final dish.
- Halve potatoes lengthwise, then cut into 1/4-inch slices.
- Add potatoes and 1 tbsp oil to an unlined baking sheet.
- Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil 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.)
- 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 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 salt and pepper.
- Reheat the pan with reserved bacon fat over medium-high.
- When the pan is hot, add steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.**
- Transfer to a plate, then cover loosely with foil. Set aside to rest, 2-3 min.
- Reheat the same pan (from step 3) over medium-high.
- When the pan is hot, add onions, garlic puree and half the cracked black pepper (use all for 4 ppl). Cook, stirring often, until onions 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.
- Add 2 tbsp (4 tbsp) butter. Stir until combined.
- Season with salt and pepper, to taste.
- Add spring mix, spinach, Caesar dressing and bacon to a large bowl. Season with salt and pepper, then toss to coat.
- Thinly slice steaks.
- Divide steaks, bacon-Caesar salad and fries between plates.
- Spoon pepper sauce over steaks.
If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.
