Argentinian-Style Blackened Grass-Fed Beef Tenderloin Steaks
with Salsa Criolla, Roasted Broccolini & Batata
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
For a master class on meat cooking, Argentina is the place to be. These Canadian-raised AAA grass-fed steaks would get the nod for sure. A hot spiced sear on each side and that filet mignon tenderness comes to the fore. Stir up a little South American salsa criolla to complement the beef: lime, capers and chopped sweet peppers, super-charged with fresh parsley, mint and cilantro. From the oven comes a veggie side of sweet potatoes (batata in local parlance) and slender broccolini, roasted in sparky chimichurri-inspired spices.
We will send you:
- 11oz Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 450g Sweet potatoes
- 1 Shallot (or onion)
- 1 Lime
- 14g Herb medley (parsley, mint, cilantro)
- 2 Sweet peppers
- 1 Bunch of broccolini
- 10g Capers
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)
You will need:
Large pan
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
17 g
Saturated Fat
5 g
Sodium
790 mg
Total Carb
78 g
Sugars
22 g
Protein
40 g
Fibre
15 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Remove the stem ends of the broccolini. In a medium bowl, combine the broccolini, a drizzle of oil, ⅓ of the spices and S&P. Medium-dice the sweet potatoes. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ½ the remaining spices and S&P. Roast, 10 min., until partially cooked. Remove from the oven, flip and add the broccolini. Roast, flipping halfway, 14 to 16 min., until the vegetables are tender.
Mise en place
Meanwhile, zest and juice the lime. Halve, core and small-dice the sweet peppers. Halve, peel and mince the shallot. Roughly chop the capers. Roughly chop the parsley and cilantro leaves and stems. Pick the mint leaves off the stems; roughly chop the leaves. Combine the herbs in a small bowl. In a second small bowl, combine the lime juice, lime zest, capers, shallot and S&P.
Cook the steaks
Pat the steaks dry with paper towel; season with 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 salsa criolla
Meanwhile, to the bowl of lime juice and shallot, add the herbs, sweet peppers, a drizzle of oil and S&P; stir well.
Plate your dish
Divide the steaks and vegetables between your plates. Spoon the salsa criolla over. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
