Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Steak & Green Peppercorn Sauce

with Kale & Roasted Potato

Steak & Green Peppercorn Sauce with Kale & Roasted Potato
Cook Time
20-30mins
Makes
2 Servings
Nutrition
Group 2
Est. 540 calories
Nutrition Label
Nutrition Label
Nutrition Label
Nutrition Label

For tonight’s spin on the classic “steak au poivre,” or steak with peppercorn sauce, we’re using a special ingredient: pickled green peppercorns. Known for their uniquely bright, tangy flavor—fresher and mellower than that of black peppercorns—they give a delicious lift to our mustardy pan sauce. The sauce’s piquancy perfectly cuts through the richness of the steaks and hearty roasted potato.

Roast the potato:
2 Roast the potato:

Place the potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Cook the kale:
3 Cook the kale:

While the potato roasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Wipe out the pan.

Cook the steak:
4 Cook the steak:

While the potato continues to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and set aside to rest for at least 5 minutes.

Make the sauce:
5 Make the sauce:

While the steak rests, add the peppercorns, mustard and ⅓ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until thoroughly combined. Season with salt and pepper to taste. Set aside in a warm place.

Slice the steak & plate your dish:
6 Slice the steak & plate your dish:

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the roasted potato, cooked kale and sliced steak between 2 dishes. Top the steak with the sauce. Enjoy!

Tips from Home Chefs

2 Roast the potato:

Place the potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the potato:
Cook the kale:
3 Cook the kale:

While the potato roasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Wipe out the pan.

4 Cook the steak:

While the potato continues to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and set aside to rest for at least 5 minutes.

Cook the steak:
Make the sauce:
5 Make the sauce:

While the steak rests, add the peppercorns, mustard and ⅓ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until thoroughly combined. Season with salt and pepper to taste. Set aside in a warm place.

6 Slice the steak & plate your dish:

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the roasted potato, cooked kale and sliced steak between 2 dishes. Top the steak with the sauce. Enjoy!

Slice the steak & plate your dish: