Tapas Bar AAA Steak Frites with Lemony Endive & Roasted Cipollini Salad
Herby Garlic Butter & Multicoloured Cherry Tomatoes
Cooking time
30 minutes
Servings
2/4
Calories
1040 /serving
Olé is the way! This brasserie mainstay always delights, but how about steak frites with Spanish flair? Pan-seared grass-fed AAA tenderloin beef is the real-time definition of melt in your mouth, and it picks up a whiff of smoky pimentón from our Catalonia & Beyond seasoning. Oven-hot fries are drizzled with garlic butter that’s above and beyond with Grana Padano and fresh parsley (go above and beyond by dipping them into lemony mayo). On the side, discover the crisp flavour of endives in a superb salad with brightly coloured cherry tomatoes and roasted onions.
We will send you:
- 11oz Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 450g Potatoes
- 100g Cipollini onions (or pearl onions)
- 140g Multicoloured cherry tomatoes
- 3 Garlic cloves
- 1 Bunch of parsley
- 1 Lemon
- 2 Endives
- 60ml Mayonnaise
- 25g Grana Padano (contains rennet)
- 7g Catalonia & Beyond spices (coriander, smoked paprika, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, black pepper)
Contains: Eggs, Milk, Sulphites
You will need:
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
70 g
Saturated Fat
18 g
Sodium
610 mg
Total Carb
67 g
Sugars
7 g
Protein
46 g
Fibre
22 g
Preparation
Start the fries & roast the onions
Preheat the oven to 450°F. Halve and peel the onions. Cut the potatoes into fries. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, 15 min., until the onions are tender and the fries are partially cooked.
Make the garlic butter
Meanwhile, mince the garlic. Roughly chop the parsley leaves and stems. In a small bowl, microwave 2 tbsp butter (double for 4 portions) and ½ the garlic, in 30 sec. increments, until melted. Add ½ the cheese and ½ the parsley; stir well.
Finish the fries
When the onions are tender and the fries are partially cooked, remove from the oven and transfer the onions to a large bowl. Drizzle the fries with the garlic butter. Roast, 10 to 15 min., until browned and tender.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; season with ½ the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the steaks* 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.
Make the salad
Meanwhile, juice the lemon. Halve the tomatoes. Remove the root ends of the endives; thinly slice lengthwise. To the bowl of onions, add ¾ of the lemon juice, the remaining parsley, 2 tbsp oil (double for 4 portions) and S&P; stir well. Add the endives, tomatoes and remaining cheese; toss well.
Make the lemony mayo & serve
In a second small bowl, combine the mayo, remaining lemon juice, garlic and spices, and S&P. Divide the steaks, fries and salad between your plates. Serve the lemony mayo on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
