Savanna’s French Beef Au Poivre

A juicy steak is served with a crème fraîche & crushed black peppercorn sauce. Accompanied by creamy butternut mash and a fresh artichoke & sunflower seed salad, this dish is a sophisticated and flavourful meal perfect for a special occasion. C’est magnifique, Chef!

Savanna’s French Beef Au Poivre

with butternut mash & sunflower seeds

4.7

26 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Milk (optional)
  • Paper Towel
  • Sugar/Sweetener/Honey (optional)
  • Butter
Photo of Savanna’s French Beef Au Poivre

  1. MASH

    Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.

  2. SEEDS

    Place the Sunflower Seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. STEAK

    When the Butternut has 10 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the rump until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  4. SAUCE

    Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. Once melted, stir in the Crushed Black Pepper, the Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock, and 50ml of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), and cover.

  5. SALAD

    In a bowl, combine the shredded Salad Leaves, the chopped artichokes, ½ the toasted Sunflower Seeds, the vinegar, a drizzle of olive oil, and seasoning.

  6. YUM!

    Plate up the steak slices drizzled with the pepper sauce. Serve with the mash and the fresh salad. Sprinkle over the remaining seeds. Time to dine, Chef!

Download the Recipe

  1. MASH

    Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.

  2. SEEDS

    Place the Sunflower Seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. STEAK

    When the Butternut has 10 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the rump until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  4. SAUCE

    Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. Once melted, stir in the Crushed Black Pepper, the Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock, and 100ml of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), and cover.

  5. SALAD

    In a bowl, combine the shredded Salad Leaves, the chopped artichokes, ½ the toasted Sunflower Seeds, the vinegar, a drizzle of olive oil, and seasoning.

  6. YUM!

    Plate up the steak slices drizzled with the pepper sauce. Serve with the mash and the fresh salad. Sprinkle over the remaining seeds. Time to dine, Chef!

Download the Recipe

  1. MASH

    Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.

  2. SEEDS

    Place the Sunflower Seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. STEAK

    When the Butternut has 10 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the rump until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  4. SAUCE

    Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. Once melted, stir in the Crushed Black Pepper, the Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock, and 150ml of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), and cover.

  5. SALAD

    In a bowl, combine the shredded Salad Leaves, the chopped artichokes, ½ the toasted Sunflower Seeds, the vinegar, a drizzle of olive oil, and seasoning.

  6. YUM!

    Plate up the steak slices drizzled with the pepper sauce. Serve with the mash and the fresh salad. Sprinkle over the remaining seeds. Time to dine, Chef!

Download the Recipe

  1. MASH

    Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.

  2. SEEDS

    Place the Sunflower Seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. STEAK

    When the Butternut has 10 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the rump until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  4. SAUCE

    Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. Once melted, stir in the Crushed Black Pepper, the Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock, and 200ml of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), and cover.

  5. SALAD

    In a bowl, combine the shredded Salad Leaves, the chopped artichokes, ½ the toasted Sunflower Seeds, the vinegar, a drizzle of olive oil, and seasoning.

  6. YUM!

    Plate up the steak slices drizzled with the pepper sauce. Serve with the mash and the fresh salad. Sprinkle over the remaining seeds. Time to dine, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Savanna’s French Beef Au Poivre?

The preparation time for Savanna’s French Beef Au Poivre with butternut mash & sunflower seeds is between 25 and 40 minutes.

What is the total time required to make Savanna’s French Beef Au Poivre with butternut mash & sunflower seeds?

The total time required to make Savanna’s French Beef Au Poivre with butternut mash & sunflower seeds is between 40 and 55 minutes.

How many servings does Savanna’s French Beef Au Poivre provide?

4 servings

What are the main ingredients in Savanna’s French Beef Au Poivre?

Artichokes Hearts, Beef, Beef Stock, Butternut, Creme Fraiche, Crushed Black Pepper, Free-Range Beef Rump, NOMU Roast Rub, Salad Leaves, Sunflower Seeds, White Wine Vinegar

What is the nutritional information of Savanna’s French Beef Au Poivre?

Calories: 606, Carbs: 36 grams, Fat: grams, Protein: 41.2 grams, Sugar: 7.8 grams, Salt: 685 grams

How do I prepare Savanna’s French Beef Au Poivre?

MASH: Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. SALAD: In a bowl, combine the shredded salad leaves, the chopped artichokes, ½ the toasted sunflower seeds, the vinegar, a drizzle of olive oil, and seasoning. STEAK: When the butternut has 10 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the rump until browned all over, 6-8 minutes (shifting as it colours). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. YUM!: Plate up the steak slices drizzled with the pepper sauce. Serve with the mash and the fresh salad. Sprinkle over the remaining seeds. Time to dine, Chef! SAUCE: Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. Once melted, stir in the crushed black pepper, the beef stock, and 100ml of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), and cover.

What should be prepared from my kitchen to make Savanna’s French Beef Au Poivre?

Artichokes Hearts, Beef, Beef Stock, Butternut, Creme Fraiche, Crushed Black Pepper, Free-Range Beef Rump, NOMU Roast Rub, Salad Leaves, Sunflower Seeds, White Wine Vinegar

How many calories does Savanna’s French Beef Au Poivre have?

606 calories

How much fat content does Savanna’s French Beef Au Poivre have?

grams

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