L’Artisan: Seared Porterhouse Steak au Poivre
with Oven Fries, Broccolini & Fresh Chives
Cooking time
30 minutes
Servings
2/4
Calories
1180 /serving
Steak au poivre showcases that traditional French knack for bringing together complementary ingredients like they were always meant to be. The crackle of peppercorns, which you’ll crush à la minute to release their essence, suits this beefy porterhouse fit for two. Build the sauce with butter, along with a splash of red wine vinegar, heavy cream and demi-glace. Crisp up batons of potatoes for a classic side and cook broccolini to tender-crisp for green elegance, then dot it all with a scattering of fresh chives.
We will send you:
- 24oz Porterhouse steak
- 450g Potatoes
- 1 Bunch of chives (or garlic chives)
- 1 Shallot (or onion)
- 1 Bunch of broccolini
- 30ml Red wine vinegar
- 2.5g Peppercorns
- 12g Beef demi-glace
- 120ml Heavy cream
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Sulphites
You will need:
2 Large pans
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Heavy pan (or a mortar and pestle)
Total Fat
70 g
Saturated Fat
36 g
Sodium
1430 mg
Total Carb
54 g
Sugars
8 g
Protein
89 g
Fibre
9 g
Preparation
Roast the fries
Preheat the oven to 450°F. Cut the potatoes into fries. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Mise en place
Meanwhile, remove the bottom inch of the broccolini stems (halve lengthwise if large). Halve, peel and mince the shallot. Thinly slice the chives. 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.
Cook the steak
Pat the steak dry with paper towel; season with ½ the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Cover and let rest for at least 10 min. before slicing against the grain.
Cook the broccolini
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add ½ the shallot and sauté, 30 sec. to 1 min., until fragrant. Add the broccolini and 2 tbsp water (double for 4 portions). Cook, partially covered, stirring occasionally, 2 to 4 min., until crisp-tender; season with the remaining spices and S&P.
Make the sauce
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the peppercorns (start with ½ for a milder flavour) and remaining shallot. Sauté, 1 to 2 min., until fragrant. Add the vinegar and sauté, 30 sec. to 1 min., until evaporated. Add the cream, demi-glace and ⅓ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 2 to 3 min., until thickened.
Plate your dish
Divide the fries, steak and broccolini between your plates. Spoon the sauce over. Garnish with the chives. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
