L’Artisan: Steak Frites with Smoky ‘Hollandaise’ Sauce
Lemony Radish Salad & Asparagus
Cooking time
30 minutes
Servings
2/4
Calories
780 /serving
The master stroke that ushers the timeless combo of steak frites into the warm spring season is a sprinkling of our Simply Smokin’ spice blend. A whiff of hickory wood is a savvy way of saying come on summer (or vive l’été, as the French might put it!). It adds some magic to oven-baked fries and puts a twist on a quickie ‘hollandaise’ sauce, made with lemon, butter and mayo. Serve your seared-to-tender filets mignons along with spears of asparagus and a luminous side salad.
We will send you:
- 11oz Filets mignons
- 450g Potatoes
- 100g Radishes (or French radishes)
- 1 Bunch of chives (or garlic chives)
- 1 Lemon
- 2 Heads of Artisan lettuce
- ½ Bunch of asparagus
- 60ml Mayonnaise
- 8g Simply Smokin’ spices (sugar, paprika, salt, onion, cumin, coriander, mustard, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour)
Contains: Eggs, Milk, Mustard
You will need:
Zester
Sheet pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Grill pan (or large pan)
Total Fat
48 g
Saturated Fat
13 g
Sodium
840 mg
Total Carb
50 g
Sugars
8 g
Protein
43 g
Fibre
10 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, in a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Zest and juice the lemon. Separate the lettuce leaves (halve crosswise if large). Thinly slice the radishes and chives. Remove the woody ends of the asparagus; toss with a drizzle of oil, ½ the remaining spices and S&P.
Cook the filets mignons
Pat the filets mignons dry with paper towel; season with all but a pinch of the remaining spices and S&P. In a grill pan (or large pan), heat a drizzle of oil on medium-high. Add the filets mignons* and cook, 2 to 3 min. per side, until cooked as desired. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the pan.
Make the ‘hollandaise’ sauce
Meanwhile, to the bowl of melted butter, add the mayo, 1 tbsp lemon juice (double for 4 portions), ½ the lemon zest, the remaining spices and S&P; stir well.
Cook the asparagus
In the reserved pan, heat a drizzle of oil on medium-high. Add the asparagus and cook, turning occasionally, 2 to 4 min., until tender and beginning to brown. Transfer to a plate.
Make the salad & serve
In a large bowl, combine the remaining lemon juice and zest, 3 tbsp olive oil (double for 4 portions) and S&P. Add the lettuce, radishes and ½ the chives; toss well. Divide the filets mignons, asparagus and fries between your plates. Drizzle the filets mignons and asparagus with the ‘hollandaise’ sauce. Garnish with the remaining chives. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
