Japanese Steak au Poivre w/ Dijon-Cognac Mushroom Sauce, Cauliflower, Red Potatoes (for 2)


Jay’s Japanese Steak Au Poivre is a fusion dish of two classic preparations. First, tender sirloin steak medallions are hand-cut and briefly marinated in a gluten-free soy sauce, ginger, garlic, brown sugar, peppercorns, and mirin. The steaks are then flash-grilled over an open fire and served with a Dijon cream sauce (made with shallots, garlic,  Dijon mustard, cognac, light cream, and mushrooms). Roasted red potatoes and roasted cauliflower served on the side.  #treatyourself!

The steaks are cooked rare – we recommend reheating in an oven to the desired degree of doneness. The Dijon sauce should be gently reheated in a microwave.

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