Steak au Poivre with Caramelised Carrots & Spinach Salad

Steak au Poivre with Caramelized Carrots & Spinach Salad
Low Carb

fresh ingredients


  • 12 oz
  • 1 oz
    steak seasoning
  • 6 oz
  • 6 oz
  • 6 oz
    beef base/Dijon/stock blend/apple cider vinegar
  • 1 oz
    garlic butter
  • 2 oz
  • 1 oz
  • 1 oz
    balsamic dressing
  • 4 oz
    roasted red peppers

Not Included

Salt & Pepper

Olive oil 


Kitchen Items Needed

Rimmed baking sheet

Medium heavy skillet (preferably cast-iron)

Medium bowl

Small bowl

cook along



Preheat oven to 450ºF with a rack in the upper third & place a rimmed baking sheet in oven to preheat;

Trim carrots, then cut on an angle into ½-inch thick slices;

Peel & finely chop shallot;

Empty stock base blend in small bowl, whisk so all ingredients are combined well;

Roughly chop roasted peppers;

Roughly chop walnuts.

1Roast Carrots

On a baking sheet, toss carrots with a drizzle of olive oil, season with salt, pepper. Carefully spread into an even layer on preheated baking sheet. Roast on upper rack until carrots are browned & tender, 15–20 minutes.

2Cook Steaks

Pat steaks dry; rub all over with 1 teaspoon oil, season with steak seasoning. Heat a medium heavy skillet (preferably cast-iron) over medium-high. Add ½ butter. Add steaks & cook until well browned & medium-rare, about 3 minutes per side (or longer if desired). Transfer to a cutting board to rest.

3Make Salad

In a medium bowl, add spinach, roasted red peppers, dressing & ½ walnuts. Toss to combine.

4To Serve

Thinly slice steaks, if desired. Serve steaks with spinach salad, topping with remaining walnuts & caramelised carrots alongside. Reheat sauce, if necessary, then spoon over steaks. Enjoy!