Herby French Steaks au Poivre
with Rainbow Carrot ‘Frites’ & Tarragon Salad
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
We’re using fresh tarragon and whole green peppercorns to amplify the flavours of a creamy French sauce au poivre. It graces juicy pan-seared steaks, stylishly served with multicoloured roasted carrots and an herb-flecked salad sparkling in a champagne vinaigrette.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 1 Head of curly leaf lettuce
- 50g Diced onions
- 300g Multicoloured Nantes carrots
- 4g Tarragon
- 5g Green peppercorns
- 30ml Champagne vinegar
- 60ml Heavy cream
Contains: Milk, Sulphites
You will need:
Heavy pan (or a mortar and pestle)
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
63 g
Saturated Fat
23 g
Sodium
370 mg
Total Carb
24 g
Sugars
9 g
Protein
41 g
Fibre
6 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve ⅔ of the carrots lengthwise (quarter if large). On a lined sheet pan, toss the halved carrots with a drizzle of oil and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Mise en place
Meanwhile, using a peeler, thinly slice the remaining carrots into ribbons. Roughly chop the lettuce. Wrap the peppercorns in a dish towel; using a heavy pan (or a mortar and pestle), press down on the dish towel, rocking the pan from side to side, until the peppercorns are roughly crushed. Pick the tarragon leaves off the stems.
Cook the steaks
Pat the steaks dry; season with S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the salad
Meanwhile, in a large bowl, combine ⅔ of the vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the lettuce, carrot ribbons and ½ the tarragon.
Make the sauce
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the peppercorns, onions and salt. Sauté, 1 to 2 min., until fragrant. Add the cream, remaining vinegar and ⅓ cup water (double for 4 portions); bring to a boil. Reduce to a simmer and cook, scraping up any browned bits, 2 to 4 min., until thickened. Add the remaining tarragon.
Plate your dish
Divide the steaks, carrots and salad between your plates. Spoon the sauce over the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
