Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by
Steak au poivre is a classic dish of French cuisine. It consists of slices of beef sirloin coated with a crust of black pepper and then pan-seared. The pepper sauce that accompanies the meat is creamy and flavorful. This recipe is perfect for lovers of meat and pepper. Try this French delicacy for an elegant and refined dinner.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Coat the meat with crushed pepper and press it into both sides
Step 2 of 4: Cook it rare over high heat in the butter and oil, then remove it from the pan and keep warm
Step 3 of 4: Add the stock to the pan juices and reduce, then add the cream
Step 4 of 4: Pour the sauce over the meat and serve piping hot
Add £241.90 to get free shipping
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving138 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,064 kJ254 kcal | 773 kJ185 kcal |
| Fat | 91.52 g | 66.44 g |
| of which saturated fatty acids | 2.36 g | 1.71 g |
| Carbohydrates | 2.56 g | 1.86 g |
| of which sugars | 2.34 g | 1.7 g |
| Fibre | 1.58 g | 1.15 g |
| Protein | 97.36 g | 70.68 g |
| Salt | 0.1 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
