Takes Two Grass-Fed AAA Bone-In Rib Steak & Herbed Pan Sauce
Mascarpone Mash with Heirloom Tomato-Cipollini Salad
Cooking time
35 minutes
Servings
2/4
Calories
1290 /serving
Triple A is your grade for this romantic soirée. Designed in partnership with Bumble, the women-first dating and social networking app, it’s perfect for a third date (and beyond). A bone-in rib steak always makes a bold statement. Served in juicy slices, this Canadian-raised grass-fed beef says it loud and proud. Drizzle it with a pan-ultimate sauce: garlic, rosemary, thyme and a spritz of fresh lemon. For a chic take on classic sides, you’ll incorporate mascarpone and butter into mashed potatoes. And fashion a stunner of a seasonal salad, from roasted beets, sweet cipollini onions and heirloom tomatoes.
We will send you:
- 22oz Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 450g Red beets
- 450g Potatoes
- 225g Heirloom tomatoes
- 100g Cipollini onions (or pearl onions)
- 3 Garlic cloves
- 1 Lemon
- 14g Herb medley (thyme, rosemary, parsley)
- 12g Beef demi-glace
- 30ml Mascarpone
- 5g Superior Steak Spice (dehydrated vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, black pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
79 g
Saturated Fat
27 g
Sodium
1210 mg
Total Carb
76 g
Sugars
23 g
Protein
73 g
Fibre
11 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add 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 mascarpone 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.
Roast the beets & onions
Meanwhile, peel and halve the beets; cut into ¼ inch wedges. Halve and peel the onions. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 23 min., until tender.
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, leaving any browned bits in the pan. Reserve the pan. Let rest for at least 5 min. before cutting the steak off the bone and slicing it against the grain.
Make the sauce
Meanwhile, pick the thyme and rosemary leaves off the stems; roughly chop the leaves. Mince the garlic. Juice the lemon. In the reserved pan, heat a drizzle of oil on medium-high. Add the thyme, rosemary, ⅔ of the garlic and the remaining spices. Sauté, 30 sec. to 1 min., until fragrant. Add 1 tsp of the lemon juice, ¼ cup water (double both for 4 portions) and the demi-glace. Cook, stirring occasionally, scraping up any browned bits, 2 to 3 min., until reduced.
Make the salad
Meanwhile, cut the tomatoes into 1-inch wedges. Roughly chop the parsley stems and leaves. In a large bowl, combine ½ the parsley, the remaining lemon juice and garlic, 3 tbsp oil (double for 4 portions) and S&P. Add the tomatoes, beets and onions; toss well.
Plate your dish
Divide the mash, steak and salad between your plates. Spoon the sauce over the steak. Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
