---
title: Beef Au Poivre & Cheesy Potato Gratin
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/beef-au-poivre-and-cheesy-potato-gratin-61dddf4811c7151ee933ba52
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Hard
allergens:
  - Milk
  - Tree Nuts
  - Eggs
tags:
  - Carb Smart
  - French
  - Winter
rating: 4.5
rating_count: 5700
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the tender, flavorful steak and creamy potato gratin, though some found the sauce divisive.
  - theme: Ease of prep
    text: While delicious, several noted it was more time-consuming and involved than typical recipes.
image: "https://images.recipes.furrysalamander.com/French%20Recipes/beef-au-poivre-cheesy-potato-gratin.avif"
---
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Slice @potatoes{1%lb} into ¼-inch-thick rounds. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until just tender when pierced with a fork ~{8%minutes}. Drain and let cool slightly.

While potatoes cook, place @black peppercorns{1%tsp} in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve, core, and thinly slice @pear{1%unit}. Finely chop @chives{1%bunch}.

Slice @bacon{4%strips} 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%minutes}. Stir bacon; cook, stirring occasionally and adjusting heat if browning too quickly, until crispy ~{3%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{2%tbsp} and @garlic powder{½%tsp}. Add water 1 tbsp at a time until mixture reaches a drizzling consistency. Season with a big pinch of salt and black pepper. Once potatoes and bacon are done, in an 8-by-8-inch baking dish, arrange half the potatoes in a single, slightly overlapping layer. Evenly layer half the sour cream mixture over potatoes. Sprinkle with half the @cheddar cheese{½%cup} and half the crumbled bacon. Repeat process with another layer of potatoes, remaining sour cream mixture, and remaining cheddar cheese. Sprinkle with @parmesan cheese{1%tbsp} and remaining crumbled bacon. Bake on top rack until edges are brown and bubbling and cheese is melted ~{10%minutes}. Let cool until ready to serve.

Meanwhile, pat @beef tenderloin steak{8%oz} dry with paper towels. Season all over with salt and black pepper. Heat a drizzle of @cooking oil{1%tbsp} in pan used for bacon over medium-high heat. Add beef and cook to desired doneness ~{4%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 @beef demi-glace{1%oz}, ½ tsp crushed peppercorns, and ¼ cup water. Simmer until thickened ~{2%minutes}. Remove from heat and stir in 1 tbsp butter until melted.

In a large bowl, toss @mixed greens{3%cups} with pear and @honey dijon dressing{1%tbsp} to taste. Thinly slice beef against the grain. Divide beef, salad, and potato gratin between plates. Top beef with sauce. Sprinkle salad with @pecans{2%tbsp}. Garnish everything with chives and serve.