L’Artisan: Shareable Bone-In Rib Steak
with Aligot Potatoes, Gravy & Cran-Studded Fall Salad
Cooking time
25 minutes
Servings
2/4
Calories
1590 /serving
The ultimate comfort of gravy and cheese curds is on the menu tonight, paired with a succulent bone-in rib steak for two, of course. You’ll fold half the cheese into your silky mashed potatoes, instantly turning them into aligot—i.e. French speak for cheesy mash. The gravy is a cinch to make, but it takes this dish to the stratosphere! And on the side, a fall-inspired salad combining seasonal apple, hearty kale and crunchy endive gets a colourful smattering of dried cranberries for sweetness.
We will send you:
- 22oz AAA Bone-in beef rib steak
- 450g Potatoes
- 1 Apple
- 1 Bunch of red kale
- 1 Endive
- 60ml Maple-Dijon vinaigrette
- 25g Dried cranberries
- 15g Minced roasted garlic
- 12g Beef demi-glace
- 100g Cheese curds
- 12g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Strainer
Peeler
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
96 g
Saturated Fat
41 g
Sodium
1940 mg
Total Carb
100 g
Sugars
27 g
Protein
92 g
Fibre
20 g
Preparation
Make the aligot potatoes
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Roughly chop ½ the cheese. 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 the chopped cheese 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. Keep warm.
Cook the steak
Meanwhile, pat the steak dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 5 to 8 min. per side, until cooked as desired. Transfer to a cutting board and let rest for at least 5 min. before cutting the steak off the bone and slicing it against the grain. Reserve the pan.
Mise en place
Meanwhile, remove the kale leaves from the stems; roughly chop the leaves. In a large bowl, combine the kale, ½ the vinaigrette and S&P. Massage the kale, 1 to 2 min., until softened. Remove the root end of the endive; thinly slice lengthwise. Halve, core and thinly slice the apple.
Make the gravy
In the reserved pan, heat a drizzle of oil on medium. Add the garlic and spices. Sauté, 1 to 2 min., until a paste forms. Add the demi-glace and ¾ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 3 to 4 min., until thickened. Off the heat, add 2 tbsp butter (double for 4 portions); stir well. If too thick, add water, 1 tbsp at a time, until you achieve your desired consistency; season with pepper.
Make the salad
To the bowl of kale, add the endive, apple, cranberries, remaining vinaigrette and S&P; toss well.
Plate your dish
Divide the aligot potatoes between your plates. Top with the steak, remaining cheese and the gravy. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
