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Side Dishes for Steak Au Poivre

fuzzyaces Oct 6, 2011 08:15 AM


I am having guests over this weekend, and am picking up a tenderloin tomorrow to prepare a Steak Au Poivre for them. However, I am at a loss on what to prepare as side dishes. I am considering Aligot and roasted brussel sprouts, but I am not sure if those will be too heavy. Any ideas???

  1. s
    sandylc Oct 6, 2011 04:14 PM

    Roasted Yukons or reds and a beautiful green salad. A classic dessert to match this classic steak dish - maybe chocolate mousse?

    1. a
      AdamD Oct 6, 2011 02:30 PM

      a warm potato salad with a vinegar dressing and haricot vert with oranges or another citrus accent

      1. hill food Oct 6, 2011 02:26 PM

        what's cool about roasting Brussel Sprouts is you can start the roasting pan with small (or quartered) potatoes in olive oil, garlic, coarse salt and rosemary or pistachios or whatever and half way through toss in the sprouts, shake it up and continue - easy as driving off a bridge - after the prep there's really no effort and tastes great. 2 sides, 1 pan, cohesive flavors. the roasting and the salt will take the bitter off the sprouts, caramelize the outer leaves and actually make them a little sweet. bit hearty, yes. too heavy, no.

        1. EM23 Oct 6, 2011 02:01 PM

          I agree with the others that Aligot would be a bit too rich as a side. And I also agree that pommes frites make a great side but take more work than I would want to get into at a dinner party.

          My favorite starch for Steak au Poivre are Potatoes Dauphinoise. This can be prepared ahead of time and baked in the oven while you are cooking your steaks and making your sauce - less stove clutter. Steamed fingerlings or baby yukons tossed with butter and parsley are also a nice side. As for the greens - peas, asparagus or green beans steamed or sauteed with a little bacon go well.
          With Steak au Poivre it's all about the steak and the sauce. The sides should be supporting players.

          2 Replies
          1. re: EM23
            rjbh20 Oct 6, 2011 02:20 PM

            Start with frisee au lardons and do either pommes frites or pommes Anna with. Add a sprig of watercress to the plate if you want some green.

            1. re: rjbh20
              carbonaraboy Oct 7, 2011 09:04 AM

              Double ditto on the Potatoes Anna

          2. g
            gourmanda Oct 6, 2011 12:42 PM

            Spinach is a natural with steak--creamed, souffle or gratin. I agree with the mushrooms idea. And a starch, IMO. An oven baked potato is always welcome in my book.

            1. hotoynoodle Oct 6, 2011 08:50 AM

              pommes frites can be kind of a pain at home, especially for somebody who doesn't fry much. i have been using the cold-fry method with much success though.

              roasted red potatoes would be great, plus they can just cook away untended in the oven while you finish up the last minute details of the meal. i like the idea of brussels, but many people can't stand them. a classic like green beans almondine might be better.

              2 Replies
              1. re: hotoynoodle
                thymeoz Oct 6, 2011 11:15 AM

                I think the Aligot (had to look that up) might be too heavy. What about a good green salad (anything, Greek salads are popular & I like the strong flavors with steak)? I, too, would avoid brussels b/c they're too bitter for some people. Roasted asparagus would go well & is quick & easy. And what better with steak than mushrooms -- cooked any way you like, maybe in a red wine reduction. Some good bread on the side, a simple dessert and you're set. I think keeping it simple is good -- people don't like to think you've slaved for them or made food their own can't measure up to when they want to reciprocate.

                1. re: thymeoz
                  Quine Oct 6, 2011 12:53 PM

                  I also has to look up Aligot and agree, too heavy. I think a salad with some apple or pear, a few nuts and a bit of a crumble of cheese (walnut oil vinaigrette?) Roasted cauliflower with truffle? Smashed potatoes, Pioneer woman style? Sauteed kale with a bit of ginger and garlic (I use Swad brand)

              2. b
                bagofwater Oct 6, 2011 08:25 AM

                Pomme frites and a green of some sort (the roasted Brussels sprouts sounds like a good option).

                1 Reply
                1. re: bagofwater
                  fuzzyaces Oct 6, 2011 08:36 AM

                  I like the idea of Pomme frites. Has anyone tried the process by Dave Arnold (http://www.cookingissues.com/2010/05/...)

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