Beef Au Poivre & Cheesy Potato Gratin

🥘 Ingredients

• bacon
  8 oz
• beef demi-glace
  2 unit
• beef tenderloin steak
  20 oz
• black pepper
  1 tsp
• black peppercorns
  0.9 tsp
• butter
  1 tbsp
• cheddar cheese
  3 c
• chives
  ¼ oz
• cooking oil
  1 tsp
• garlic powder
  2 tsp
• honey dijon dressing
  3 oz
• mixed greens
  4 oz
• paper towels
• parmesan cheese
  1 c
• pear
  2 unit
• pecans
  1 oz
• potatoes
  2 lb
• salt
  1 tsp
• sour cream
  1 c
• water

🍳 Cookware

• medium pot
• strainer
• plastic bag
• large pan
• slotted spoon
• medium bowl
• baking dish
• large bowl

1. 

   1

   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 water and salt 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 using a strainer and let cool slightly.

   potatoes: 2 lb, water, salt: 1 tsp
2. 

   2

   While potatoes cook, place black peppercorns in a zip-close plastic bag and crush with a heavy-bottomed pan or rolling pin. Halve, core, and thinly slice pear . Finely chop chives .

   black peppercorns: 0.9 tsp, pear: 2 unit, chives: ¼ oz
3. 

   3

   Slice bacon crosswise into ¼-inch pieces. Heat a large, dry large 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 plate lined with paper towels . Once cool enough to handle, crumble bacon into small pieces. Wash out pan.

   bacon: 8 oz, paper towels
4. 

   4

   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 black 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 cheese and half the crumbled bacon. Repeat process with another layer of potatoes, remaining sour cream mixture, and remaining cheddar. Sprinkle with parmesan cheese 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.

   sour cream: 1 c, garlic powder: 2 tsp, black pepper: 1 tsp, cheddar cheese: 3 c, parmesan cheese: 1 c
5. 

   5

   Meanwhile, pat beef tenderloin steak dry with paper towels. Season all over with salt and pepper. Heat a drizzle of cooking 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 beef demi-glace , ½ tsp crushed black 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 butter (2 TBSP for 4) until melted.

   beef tenderloin steak: 20 oz, cooking oil: 1 tsp, beef demi-glace: 2 unit, butter: 1 tbsp
6. 

   6

   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.

   mixed greens: 4 oz, honey dijon dressing: 3 oz, pecans: 1 oz