Beef Au Poivre & Cheesy Potato Gratin
with a Pear & Pecan Salad
Post-holiday slump, be gone! Lean into cozy-season with this French-inspired fare designed for gathering and sharing. Premium beef tenderloin is seared, then simmered in butter and ground peppercorns to create the savory sauce of your Parisian dinner dreams. Meanwhile, potatoes are baked in layers of bacon, cream, and melty cheese for a classic potato gratin. Mixed greens, tossed with pear slices and pecans, round the meal for a winter feast worth celebrating.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Yukon Gold Potatoes
1 tablespoon
Black Peppercorns
1 unit
Bartlett Pear
¼ ounce
Chives
4 ounce
Bacon
8 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Garlic Powder
1.5 cup
Cheddar Cheese
(Contains Milk)
½ cup
Parmesan Cheese
(Contains Milk)
10 ounce
Beef Tenderloin Filets
1 unit
Beef Demi-Glace
(Contains Milk)
2 ounce
Mixed Greens
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
½ ounce
Pecans
(Contains Tree Nuts)
Not included in your delivery
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Slice potatoes into ¼-inch-thick rounds. Place in a medium pot (use a large pot for 4 servings) with enough salted water to cover by 2 inches. Bring to a boil and cook until just tender when pierced with a fork, 8-10 minutes. TIP: Cover pot with a lid to bring to a boil faster. • Drain and let cool slightly.
• While potatoes cook, place peppercorns in a zip-close bag and crush with a heavy- bottomed pan or rolling pin. Halve, core, and thinly slice pear. Finely chop chives.
• Slice bacon* crosswise into ¼-inch pieces. • Heat a large, dry pan over medium-high heat. Add bacon in an even layer; cook, undisturbed, until crispy on bottom, 2-3 minutes. Stir bacon; cook, stirring occasionally and adjusting heat if browning too quickly, until crispy, 2-5 minutes more. • Turn off heat; using a slotted spoon, transfer bacon to a paper-towel-lined plate. Once cool enough to handle, crumble bacon into small pieces. Wash out pan.
• While bacon cooks, in a medium bowl, combine sour cream and garlic powder. Add water 1 TBSP at a time until mixture reaches a drizzling consistency. Season with a big pinch of salt and pepper. • Once potatoes and bacon are done, in an 8-by-8-inch baking dish or small ovenproof pan (use a 9-by-13-inch baking dish or large ovenproof pan for 4 servings), arrange half the potatoes in a single, slightly overlapping layer. (TIP: Use tongs if potatoes are still hot.) Evenly layer half the sour cream mixture over potatoes. Sprinkle with half the cheddar and half the crumbled bacon. Repeat process with another layer of potatoes, remaining sour cream mixture, and remaining cheddar. Sprinkle with Parmesan and remaining crumbled bacon. • Bake on top rack until edges are brown and bubbling and cheese is melted, 10-12 minutes (12-15 minutes for 4). Let cool until ready to serve.
• Meanwhile, pat beef* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in pan used for bacon over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan. • Return same pan to medium-low heat and add demi-glace, ½ tsp crushed peppercorns (1 tsp for 4 servings), and ¼ cup water (1⁄3 cup for 4). (Be sure to measure peppercorns—we sent more). Simmer until thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.
• In a large bowl, toss mixed greens with pear and honey Dijon dressing to taste. • Thinly slice beef against the grain. • Divide beef, salad, and potato gratin (you may have some left over!) between plates. Top beef with sauce. Sprinkle salad with pecans. Garnish everything with chives and serve.
