Japanese Steak au Poivre with Dijon-Cognac Sauce and Potato Wedges (for 2)


Jay’s Japanese Steak Au Poivre is a fusion dish of two classic preparations. First, tender sirloin steaks are hand cut and briefly marinated in a gluten-free soy sauce, ginger, garlic, brown sugar, peppercorns, and mirin. The steaks are then flash-seared on a flat top and served with a Dijon cream sauce (made with shallots, garlic,  Dijon mustard, cognac, peppercorns, and mushrooms). Potato wedges served on the side, garnished with broccoli. #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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