L’Artisan: Strip Loin Steak with Green Peppercorn Sauce
Roasted Garlic-Lemon Broccoli & Baby Potatoes
Cooking time
35 minutes
Servings
2/4
Calories
710 /serving
Well-marbled and remarkably savoury, the strip loin steak is the ideal cut for a robust flavour pairing, like this silky green peppercorn sauce. Get ready to lean in and crush those peppercorns to release their full aromatic profile, and deglaze the fond in the steak pan with some cream for a sauce that’s floral and oh-so-rich. Round out this gourmet plateful with some tender roasted potatoes and garlicky, lemon-scented broccoli florets.
We will send you:
- 12.5oz Strip loin steak
- 450g Baby potatoes
- 1 Lemon
- 1 Head of broccoli
- 12g Beef demi-glace
- 15ml Minced roasted garlic
- 5g Green peppercorns
- 60ml Heavy cream
- 300g Carrots (orange or multicoloured)
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard
You will need:
Medium pan
Heavy pan (or a mortar and pestle)
Zester
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Peeler
Total Fat
27 g
Saturated Fat
12 g
Sodium
1040 mg
Total Carb
70 g
Sugars
14 g
Protein
53 g
Fibre
14 g
Preparation
Roast the potatoes & carrots
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, zest and juice the lemon. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long thin florets, including the stem. 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.
Roast the broccoli
On a second lined sheet pan, toss the broccoli with a drizzle of oil, ½ the garlic, the remaining spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
Cook the steak
Meanwhile, pat the steak dry with paper towel; season with ½ the peppercorns and salt. In a medium pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 3 to 5 min. per side, or until cooked as desired. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the sauce
Heat the reserved pan on medium-high. Add the demi-glace, remaining garlic, remaining peppercorns (add ½ for slightly spicy) and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 4 min., until thickened. Add the cream and simmer, 2 to 3 min., until the sauce has slightly reduced.
Plate your dish
Divide the potatoes, carrots, broccoli and steak between your plates. Garnish the broccoli with 1 tbsp lemon juice (double for 4 portions) and the lemon zest. Serve the sauce on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
