Grass-Fed Beef Tenderloin Steaks with King Oyster Mushroom Sauce
Chive Mash & String Pea Caesar Salad
Cooking time
35 minutes
Servings
2/4
Calories
850 /serving
Two prized ingredients meet in this sumptuous supper: ultra-tender Canadian-raised AAA beef tenderloin and king oyster mushrooms. The seared steaks pair with the umami flavour and meaty texture of the sautéed mushrooms, giving this dish complex richness. A buttery-smooth potato mash with chives creates a classic side, while a ruffly Caesar salad crisped with string peas completes an upscale dining experience.
We will send you:
- 11oz Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 450g Potatoes
- 100g String peas (sugar snap peas or snow peas)
- 1 Shallot (or onion)
- 1 Bunch of chives (or garlic chives)
- 1 Head of lettuce
- 200g King oyster mushrooms
- 45ml Caesar vinaigrette
- 12g Beef demi-glace
- 25g Croutons
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Medium pan (non-stick if possible)
Strainer
Peeler
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
14 g
Sodium
1220 mg
Total Carb
69 g
Sugars
11 g
Protein
49 g
Fibre
11 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Halve the mushrooms lengthwise. Thinly slice the string peas crosswise on an angle. Roughly chop the lettuce. Halve, peel and thinly slice the shallot. Thinly slice the chives.
Make the mash
Add the potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add ⅓ of the chives and 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; season with ½ the spices and S&P. In a medium pan (non-stick if possible), 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. Let rest for 5 min. before thinly slicing against the grain. Reserve the pan.
Make the sauce
In the same pan, heat a thin layer of oil on medium-high. Add the mushrooms, shallot and remaining spices. Sauté, 2 to 3 min., until beginning to brown. Add 2 tbsp water (double for 4 portions) and sauté, scraping up any browned bits, 1 to 2 min., until tender. Add the demi-glace, 2 tbsp water (double for 4 portions) and S&P. Cook, stirring frequently, 30 sec. to 1 min., until thickened. Add 1 tbsp butter (double for 4 portions); stir well.
Make the salad & serve
In a large bowl, combine the lettuce, string peas, vinaigrette, croutons and S&P. Divide the mash and steaks between your plates. Spoon the sauce over the steaks. Garnish with the remaining chives. Serve the salad on the side. Bon appétit!
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$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
