Matured Steak Au Poivre

Matured Steak Au Poivre

with Truffle Chips, Roasted Asparagus and Red Wine Jus

Read more

We love a good Steak with Truffle Chips and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sirloin Steak

1 pack(s)


1 unit(s)

Echalion Shallot

1 pack(s)

Asparagus Bundles

1 pot(s)

Black Peppercorns

1 pot(s)

Red Wine Stock Paste


30 grams



1 sachet

Truffle Zest

Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2686 kJ
Energy (kcal)642 kcal
Fat31.0 g
of which saturates16.0 g
Carbohydrate47 g
of which sugars5.0 g
Protein44 g
Salt2.38 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Remove the steaks from the fridge to bring them up to room temperature. Preheat your oven to 200°C. Peel the potatoes and chop into 2cm wide wedges. Pop them on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway.


Meanwhile, halve, peel and thinly slice the shallot. Trim the bottom 2cm from the asparagus. Put the asparagus on another baking tray, drizzle with oil and season with salt and pepper. When you turn the potatoes, add the asparagus and roast on the middle shelf of the oven until soft, 12-15 mins.


Meanwhile, crush the peppercorns in a pestle and mortar until coarsely ground. TIP: Alternatively, put the peppercorns in a sandwich bag and crush using the base of a pan. Tip onto a plate. Put the steaks on another plate and season with salt. Drizzle with oil on each side. Lay the steaks in the peppercorns to coat them, turning to ensure each side is well coated. IMPORTANT: Remember to wash your hands after handling raw meat.


Put a frying pan on high heat with a drizzle of oil. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Once browned, lower the heat slightly and cook for another 1-2 mins on each side. TIP: This will cook the steak to medium rare - if you like yours less rare just cook for 1-2 mins more.Transfer to a board to rest. Wipe out the pan, we will use it again.


Return the now empty steak pan to medium heat with a drizzle of oil. Add the shallot and cook until soft, 3-4 mins. Add the water (see ingredients for amount) and red wine stock pot. Bring to the boil, stirring to dissolve the stock pot, then reduce the heat slightly and simmer until thickened and glossy, 1-2 mins. Remove from the heat and stir in the butter and any juices from the steak.


Remove the wedges from the oven and sprinkle over the truffle powder. Toss to coat then divide between your plates along with the roasted asparagus. Slice the steak and serve alongside the veg with the red wine jus drizzled all around. Enjoy!