Raoul's Burgers and Steaks Au Poivre Kit
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Raoul’s Steak Au Poivre is regarded as the best in NYC, peppercorn crusted natural sirloin steak with a luxurious cognac and cream laden Au Poivre sauce. And their burger is one of NYC’s most sought after burgers. Buttery Challah buns topped with peppercorn crusted brisket blend patties, St Andre cheese, and luxurious Cognac and cream laden Au Poivre sauce. Watercress, Cornichon, shaved red onion not included but are recommended to truly recreate the Raoul’s burger experience.
Raoul’s was founded by two Alsatian brothers in 1975, the first French bistro in a SoHo neighborhood that was then largely populated by artists’ lofts and galleries. Since then, the surrounding area has become a trendy tourist destination, but the old-school French restaurant remains a local institution serving up some of New York’s finest gourmet burgers and steaks au poivre.
This package serves 6 people and includes everything you need to make 2 Steaks Au Poivre and 4 Burgers Au Poivre
- 2 Sirloin Steaks (each 9 oz.)
- 4 Buttery Challah Buns
- 4 Brisket Blend Burger Patties (each 7 oz.)
- 4 oz. St Andre cheese
- 1 container of Raoul’s Vinaigrette
- Peppercorns
- 1 container of Au Poivre sauce (18 oz.)
Butter and Fries are NOT included
Watercress, Cornichon, shaved red onion NOT included but are recommended to truly recreate the Raoul’s burger experience.
- Kit ships frozen with dry ice
- Upon arrival refrigerate or freeze refrigerated
- May be kept frozen for 5-7 days or frozen for 2-3 weeks
- Sauce may be kept at room temp, must be refrigerated after opening – do not freeze!
To Serve
Steak Au Poivre
- Not included but recommended:
- Butter
- If frozen: defrost in refrigerator.
- Season each steak on both sides with sea salt, spread peppercorns on flat tray and firmly press each side of steaks to encrust with peppercorns
- Heat Au Poivre sauce on low/medium heat, stirring until warm
- Heat a heavy bottom saute pan to medium, add 1 oz oil, place steaks in pan with 1 oz butter
- Cook 3 minutes on each side for Medium/Rare
- Place each steak on plates and ladle sauce over steaks
- Serve with your choice of side dish.
Burger Au Poivre
- Not included but recommended:
- Watercress,
- Cornichon halved lengthways
- Red Onion, Shaved
- If frozen: defrost in refrigerator.
- Heat Au Poivre sauce on low/medium temperature stirring until hot and reserve
- Split and toast buns and reserve
- In small bowl mix Watercress, onion and cornichon and reserve (not included)
- Season both sides of the burgers with sea salt
- Place peppercorns on a small tray and firmly press each side of the burger to encrust with peppercorns
- Heat a heavy bottom saute pan with a medium/high heat
- Add 2 oz. of oil, place burgers in the pan, and cook 2-3 minutes in each side for medium-rare
- Place a cooked burger on each bottom bun
- Top with 1 oz. St Andre cheese, a handful of Watercress salad, then top half of the bun and serve with Au Poivre sauce on the side for dipping
- Serve with your choice of side dish
- Enjoy!
To Make Raoul’s Watercress Salad
- Buy Watercress, Red Onion, & Cornichon (not included)
- Shave Red Onion and halve the Cornichon lengthways
- Mix ingredients in a small bowl with the provided Raoul’s Vinaigrette and reserve until assembling Burger