Steak with Au Poivre Sauce
plus Maple Sage Sweet Potatoes & Lemony Asparagus
- Milk
We've got the perfect dinner to impress. Bavette steak is seared to develop a deep brown crust, then drizzled with a rich pan sauce that’s flecked with freshly crushed peppercorns. Fluffy mashed sweet potatoes are sage-scented and finished with a touch of maple syrup, while lemony roasted asparagus makes a fresh side.
Ingredients
12 ounce
Sirloin Steak
6 ounce
Asparagus
4 tablespoon
Crème Fraîche
(Contains: Milk)
0.17 tablespoon
Black Peppercorns
1 unit
Lemon
2 unit
Sweet Potato
1 unit
Beef Stock Concentrate
1 tablespoon
Maple Syrup
1 teaspoon
Garlic Powder
0.13 ounce
Sage
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Peel sweet potatoes; dice into ½-inch pieces.
Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. TIP: Cover pot with a lid to bring to a boil more quickly.
Drain sweet potatoes and return to pot. Cover to keep warm.
While sweet potatoes cook, place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl; bring to room temperature.
Place peppercorns in a zip-close bag and crush with a rolling pin or heavy-bottomed pan.
Trim and discard bottom 1 inch from asparagus. Pick sage leaves from stems; finely chop leaves until you have 1 TBSP (2 TBSP for 4). Quarter lemon.
Toss asparagus on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 10-12 minutes.
Meanwhile, pat steak* dry with paper towels; season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.
Turn off heat; transfer steak to a cutting board to rest for at least 5 minutes. Wipe out any burned bits from pan.
While steak rests, heat a drizzle of oil in same pan over medium-low heat. Add ½ tsp crushed peppercorns (1 tsp for 4 servings). (Be sure to measure peppercorns—we sent more.) Cook, stirring, until fragrant, 30 seconds.
Stir in ¼ cup water (⅓ cup for 4) and stock concentrate. Simmer until thick enough to coat the back of a spoon, 1-3 minutes.
Remove pan from heat; stir in half the crème fraîche and 1 TBSP butter (2 TBSP for 4) until melted and combined. Cover to keep warm. TIP: If sauce seems too thick, add a small splash of water.
To bowl with softened butter, add half the maple syrup (all for 4 servings), half the garlic powder, 1 tsp chopped sage (2 tsp for 4), salt, and pepper. Using a fork, stir to combine. TIP: If needed, microwave butter for 10-15 seconds to soften.
To pot with sweet potatoes, add half the maple sage butter (save the rest for serving), remaining crème fraîche, remaining chopped sage, and remaining garlic powder. Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper.
If asparagus has cooled, reheat in oven for 2-3 minutes.
Slice steak against the grain.
Divide steak, sweet potatoes, and asparagus between plates. Spoon sauce over steak. Top sweet potatoes with remaining maple sage butter. Top asparagus with a squeeze of lemon juice; serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the au poivre sauce, calling it "spectacular" and "next level." The maple sage sweet potatoes were a hit too! 🍲
- Ease of prep: Some found the recipe had too many steps; consider simplifying for an easier cooking experience.
- Suggestions: For tender steak, try searing then sous vide. Add milk to sweet potatoes for better consistency.
- Portions: Several mentioned needing more sweet potatoes; consider adding your own to bulk up the side dish.
- Meat quality: Many found the steak tough or chewy; cooking it rare or medium-rare may help improve tenderness.
Reviews from our home cooks
The au poivre sauce is spectacular. I doubled the butter in it for flavor and to make it stretch a little further. We all loved the au poivre sauce and put it on everything. I couldn't crush the peppercorns even with my stone rolling pin, but luckily I have a pepper grinder.
Loved this dish. I appreciate the high-quality cut of steak. I left it whole and cooked it rare for my husband to eat. I made sirloin medallions separately for me. The peppercorn sauce was delicious! The sweet potatoes were very nice. I sauteed the asparagus with olive oil and Montreal Steak Seasoning.
This was very good! It turned out perfectly. The sweet potatoes were an amazing surprise. The asparagus was perfectly done. The steak was enough, flavorful and tender. This is a new fave!
I've used this recipe several times, but this is by far the best! The quality of the products that were sent is simply excellent! I wanted a salt free recipe which I did by using sweet butter, no added salt, and the only salt was in the beef bullion. I also eliminated the added sugar by holding the maple syrup out. The potatoes were excellent.
Who knew- maple sage butter...so delicious mixed in the sweet potato's and the yummy cream peppercorn sauce for steak! Love this one!
Excellent quality steaks, really liked the au poivre sauce and sage on the sweet potatoes; you could have been a little more generous with the sweet potatoes
Perfectly delicious, the au poivre sauce was next level. I order it often at restaurants and this was better than many versions. Thank you so much!
This meal was beyond delicious and perfect, it made all the difference to receive steak that was good quality without hunks of fat and gristle. Thank you SO much!
This was delicious! However, I give it 3 stars because the sides did not work well with the steak. The sweet-potatoes were tasty, but the garlic was overpowering compared the the "steak au poivre," and the lemon asparagus was to delicate a taste to compete with the other flavors.
We only had one piece of meat. It did not divide evenly between two people. The asparagus was ready much too far ahead of the rest of the meal and became overcooked in the warming oven. The yams took far too long to prepare. By the time they were ready and the sauce was ready, the meat was cold.
