Chefday won't deliver recipe bags for the summer starting Monday July 1. Learn more here.

Steak Au Poivre

by chef
- Le Cirque

  • MIN
  • 550 CAL
  • EASY
Pour the stock into a pan and bring to a boil on medium-high heat. Add the butter and the corn grits to the stock, and whisk with a fork.
PREPARATION Fill 3/4 of a large saucepan with water and bring to a boil. Meanwhile, on a chopping board: split the potatoes in half, finely chop the shallots, chop the green peppercorns. Season both sides of the steaks with the salt and black peppercorns, pressing the seasoning into the surface of the steaks.
When the water comes to a boil, add the potatoes. Cook for 7 min. Spoon the potatoes out of the saucepan and dry on a paper towel. Meanwhile...
In another frying pan over medium-high heat, add: 1/2 of the olive oil, and the rosemary. When sizzling, add the potatoes, cut side down. Roast for 9 min until golden. Meanwhile, in another frying pan over medium-high heat: the butter (swirl until the butter melts entirely), the shallots, and the green peppercorns. Cook for 2 min until the pan is almost dry.
In the pan with the sauce, add the apple cider (mix well). Cook for about 1 min. Add the demi-glace and blend together. Stir in the crème fraîche. As soon as the sauce is homogenous, reduce heat to low and cook until the steaks are done. Meanwhile...
In another frying pan, heat the rest of the olive oil over high heat. When the oil is shimmering, add the steaks to the pan. Cook over for about 3 min over medium heat (until browned on the bottom). Flip and cook for 1 min until medium rare. Turn off the heat.
Place each steak in a plate and put the potatoes along. Spoon the sauce on top.
Win a $100 dinner at the Chef's restaurant. Share your best shot & mention or tag us. Learn more >
Show All Steps
Executive Chef of Banquets
Le Cirque Upper East Side, NYC
One Beacon Court, 151 E 58th St, Upper East Side, NYC 10022
(212) 644-0202
5-min with Christian
His path to become a Chef
Born and raised in a small town near Vienna, Austria, Chef Christian drew inspiration from his mother's kitchen where he grew up dining on traditional Viennese dishes such as wiener schnitzel, spaetzle and goulash, he soon developed a passion for the culinary arts.
Starting as Chef in Vienna
After graduating, Chef Christian worked as a commis de cuisine for Europe’s biggest Caterer Do & CO, at Atila Dogudans new Flag Ship Restaurant. In 1999 he excepted an offer to work the winter seasons at Alrberg Hospiz Alm Restaurant, a one Michelin Star Relais & Chateaux in Tyrol, Austria. With hard work and dedication, he worked his way up to junior sous chef. Chef Christian then worked at the 1-Michelin Star Restaurant Korso Bei Der Oper, under the renowned chef, Reinhard Gerer, who won the Gault Millau Chef of the Year Award in 2005 where he learned the secrets to local cuisine with French technique.
Moving in New York City
In 2006 Chef Christian moved to New York City. After a short engagement at Café Gray on Columbus Circle, he held his first Chef de Cuisine position at Brasserie Klee, considered one of the best Austrian-German restaurants in New York City. Under the owner and Chef Daniel Angerer, led a brigade and was responsible for overseeing the daily operations of their kitchen.
Appearance in Iron Chef America
Chef Christian had his first TV appearance in 2008 on Iron Chef America supporting Chef Daniel Angerer in his face-off with Chef Bobby Flay, and helped lead him to victory in the "Secret Ingredient: Beer" competition.
Being a Chef at Le Cirque
In January 2009, he was hired to work as a Tournant at Le Cirque and with hard work became Sous Chef in 2010 and Chef de Cuisine in 2011. He continues to create unique dishes and menus for celebrities, politicians and other luminary guests. His proudest moment came when the King of Swaziland so enjoyed the a menu Chef Christian prepared for him, that he had his own private chef flown to New York City learn how to make these dishes from Chef Christian.
Chef Christian's style
His style can best be described as "Classic French" with modern and creative accents. He enjoys creating unique presentations for his discriminating clients and can tailor dishes to their preferences.
This french classic features a delicious organic strip steak. The sauce au poivre pairs beautifully ...
This french classic features a delicious organic strip steak. The sauce au poivre pairs beautifully with the flavorful meat, while the rosemary-infused fingerlings will immediately transport you to Provence.
Total for 2 Servings
what we deliver
  • 2 8oz-fillets of Boneless Strip Steak
  • 3/4 lb of Fingerling Potatoes
  • 1 tbsp of Green Peppercorn With Brine
  • 2 tsp of Black Peppercorn
  • 1/3 cup of Apple Cider
  • 2/3 tbsp of Demi Glaze
  • 3 leaves Fresh Rosemary
  • 2/3 Shallot
  • 1 cup of Creme Fraiche
  • 1 tbsp Butter
  • 2 tbsp of Extra Virgin Olive Oil
  • 1 tsp of Kosher Salt
  • 4 8oz-fillets of Boneless Strip Steak
  • 1.5 lb of Fingerling Potatoes
  • 2 tbsp of Green Peppercorn With Brine
  • 4 tsp of Black Peppercorn
  • 2/3 cup of Apple Cider
  • 1.3 tbsp of Demi Glaze
  • 6 leaves Fresh Rosemary
  • 1.5 Shallot
  • 2 cups of Creme Fraiche
  • 2 tbsp Butter
  • 2 tbsp of Extra Virgin Olive Oil
  • 2 tsp of Kosher Salt
  • 6 8oz-fillets of Boneless Strip Steak
  • 2.3 lb of Fingerling Potatoes
  • 3 tbsp of Green Peppercorn With Brine
  • 6 tsp of Black Peppercorn
  • 1 cup of Apple Cider
  • 2 tbsp of Demi Glaze
  • 9 leaves Fresh Rosemary
  • 2.3 Shallot
  • 3 cups of Creme Fraiche
  • 3 tbsp Butter
  • 2 tbsp of Extra Virgin Olive Oil
  • 3 tsp of Kosher Salt
  • 8 8oz-fillets of Boneless Strip Steak
  • 3lb of Fingerling Potatoes
  • 4 tbsp of Green Peppercorn With Brine
  • 8 tsp of Black Peppercorn
  • 1.3 cup of Apple Cider
  • 2.5 tbsp of Demi Glaze
  • 12 leaves of Fresh Rosemary
  • 3 Shallot
  • 4 cups of Creme Fraiche
  • 4 tbsp Butter
  • 2 tbsp Extra Virgin Olive Oil
  • 4 tsp of Kosher Salt
what you need
  • 3 Frying Pan
  • 3 Frying Pan
  • 3 Frying Pan
  • 0 Frying Pan

Products & Delivery

Freshness & Quality Commitment
All our products are
100% organic.
They come from suppliers of
restaurants. To ensure maximum freshness, we handpick them
every morning.
We pre-measure and pre-wash them all.
Learn more about our Ingredients
Next-Day Hand-Delivery
Free delivery
for orders over $35 ($1.95 otherwise). Order by 11:55pm and receive it tomorrow between
2pm and 5pm
7pm and 10pm.
Our products will be fresh for 3 days. We deliver in all NYC (except SI).
Learn more about Delivery & Payment
Cook One, Feed One
For every order you make, we
donate a full meal to a family
in need through the Food Bank for NYC. For example, if you order a recipe that serves 4 persons, we will donate 4 healthy full meals.
Learn more about 'Cook One, Feed One'