Steak au Poivre
with Potato Mash & Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
790 /serving
Let’s get cracking! For this sassy steak dinner, you’ll crush whole peppercorns to create a sauce worthy of a French bistro. Combine them with cream, demi-glace and a splash of vinegar, and pop in a handful of green peas: voilà, a classy covering for top sirloin! Quickly seared to seal in the juices, the beef is served in slices with creamy mashed potatoes and gently oven-browned Brussels sprouts. Oui, merci.
We will send you:
- 2 Top sirloin beef medallions
- 450g Potatoes
- 200g Brussels sprouts
- 30ml Red wine vinegar
- 2.5g Peppercorns
- 150g Green peas
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Milk, Sulphites
You will need:
Medium pot
Medium pan
Strainer
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Heavy pan (or a mortar and pestle)
Total Fat
42 g
Saturated Fat
23 g
Sodium
1210 mg
Total Carb
64 g
Sugars
9 g
Protein
46 g
Fibre
12 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). 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.
Make the mash
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 2 tbsp butter (double for 4 portions) and ½ the cream. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Roast the Brussels sprouts
Meanwhile, on a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P. Roast, stirring halfway, 14 to 16 min., until tender.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; season with ⅔ of the spices and 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 for 5 min. before slicing against the grain.
Make the sauce
In the reserved pan, combine the peppercorns, demi-glace, vinegar (start with ½), remaining cream and spices, ¼ cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat to simmer and add the peas. Cook, stirring frequently, 1 to 2 min., until the sauce has slightly reduced. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the mash between your plates. Top with the Brussels sprouts and steaks. Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
