Poutine aux Poivre

10 mins Prep Time

15 mins Cook Time

Written By

Stefani Poci

We’re combining two classics, poutine and steak au poivre, to make the perfect, most decadent dish you’ll ever eat. For this version, hanger steak is cooked until medium rare, basted with thyme and garlic butter. Its juices are then used for the rich poivre gravy. Sunspun straight cut french fried potatoes make it easy because they cook in less than 15 minutes and are perfect every. single. time! Take advantage of Wholesale Club's heatwave summer savings event until July 10 and stock up on all your favourite summertime bites.

Ingredients

Poutine aux Poivre

Sunspun straight-cut French fries
Vegetable oil
Steak
Olive oil
4 tablespoons butter
2 garlic cloves
Thyme sprigs
2 finely chopped shallots
2 tablespoons crushed peppercorns
1 cup heavy cream
Cheese curds
Salt
Chives (optional, for garnish)

Directions

Poutine aux Poivre

4 Steps

Step 1

Heat vegetable oil in a pan until hot. Add the French fries and cook for 10-15 minutes until golden brown. Transfer them to a paper towel-lined tray to absorb excess oil, then sprinkle with salt while still hot.
Step 2

Pat the steak dry and season generously with salt. Heat a cast iron pan over medium-high heat and add olive oil. Cook the steak for about 4 minutes per inch per side. Add butter, garlic, and thyme to the pan and baste the steak. Remove the steak from the pan and let it rest for 5-10 minutes.
Step 3

In the same skillet, add more butter, shallots, and crushed peppercorns. Stir in the heavy cream and cook until the sauce thickens. Season with salt to taste.
Step 4

To assemble, plate the French fries and top with cheese curds. Drizzle with the hot poivre sauce and add sliced steak on top. Garnish with chives if desired.