Grass-Fed AAA Beef Tenderloin Steaks with Garlic-Braised Broccolini & Kale
over White Cheddar, Sour Cream & Chive Mash
Cooking time
30 minutes
Servings
2/4
Calories
920 /serving
To the question “Where’s the beef?”, we offer a sumptuous steak dinner in the form of Canadian-raised AAA beef tenderloin steaks. These tender cuts need only a quick sear to achieve peak succulence. A quick jus using the pan fond fits like a velvet glove. The sides keep this meal classic, with chic touches. Add sour cream, aged cheddar and fresh chives to the mashed potatoes to make them equal parts rustic and refined, and get the slender-stemmed broccolini and kale glowing green with a short braise in garlic.
We will send you:
- 11oz Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 450g Potatoes
- 1 Bunch of chives (or garlic chives)
- 2 Garlic cloves
- 1 Bunch of broccolini
- 120g Chopped kale
- 12g Beef demi-glace
- 60g Grated aged cheddar
- 43ml Sour cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Medium pan
Large high-sided pan
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
51 g
Saturated Fat
25 g
Sodium
1330 mg
Total Carb
64 g
Sugars
8 g
Protein
56 g
Fibre
11 g
Preparation
Make the mash
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Thinly slice the chives. Add the potatoes to the pot of boiling water and boil, 14 to 16 min., until tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add the sour cream, cheese and 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency. Add ½ the chives and S&P; stir well. Keep warm.
Mise en place
Meanwhile, remove the stem ends of the broccolini (halve lengthwise if large). Mince the garlic.
Cook the steaks
Pat the steaks dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the steaks* and cook, 2 to 3 min. per side, until cooked as desired. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Cook the vegetables
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kale, broccolini and ¼ cup water (double for 4 portions). Cook, partially covered, stirring occasionally, 3 to 4 min., until the vegetables are tender and the water has evaporated; season with the remaining spices and S&P. Add ⅓ of the demi-glace and 1 tbsp butter (double for 4 portions); stir well.
Make the jus
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the remaining demi-glace, ¼ cup water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 3 to 4 min., until thickened. Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the mash and vegetables between your plates. Top with the steaks. Spoon the jus over. Garnish with the remaining chives. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
