Steak Salad Au Poivre

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
8

Peppercorn crusted steak tops this salad. Fennel, arugala and a mustard dressing have plenty of flavor to stand up to the steak.

Ingredients

1 1⁄3 cup Pommery mustard
1 cup mayonnaise
1⁄2 cup dijon mustard
1⁄2 cup  fresh tarragon, minced
1⁄4 cup red wine vinegar
2 tsp. lemon juice
Hot pepper sauce, to taste
Worcestershire, to taste
4 12-oz. center-cut boneless sirloin steaks
1⁄2 cup black peppercorns, coarsely ground
1⁄2 cup peanut oil
1 3⁄4 cup olive oil
4 fennel bulbs, julienned
4 vidalia onions, peeled, julienned
16 shiitake mushrooms, thinly sliced
3 tbsp. garlic, minced
1⁄2 cup sherry vinegar
8 cups arugula

Steps

1. In a bowl, whisk together the first eight ingredients. Season to taste and reserve.

2. Rub steak with peppercorns on both sides. In a large skillet, heat peanut oil and cook steak approx. 3-4 min. each side. Discard excess fat.

3. In same skillet, heat 3⁄4 cup olive oil. Add fennel, onion, shiitake mushrooms and garlic. Sauté briefly and season to taste. Add sherry vinegar and transfer mixture to a bowl. Season and reserve.

4. In a separate bowl, toss arugula with remaining olive oil and season to taste.

5. Slice steak and fan on a plate. Mound fennel mixture in center of plate and top with dressed arugula. Spoon mustard dressing around plate and serve.

Source: Recipe from Chef Jeffrey Buben

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources