Bistro Beef Patties with Peppercorn Sauce
Roasted Watermelon Radish & Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
We’re bringing the bistro to these beef patties. They’re seasoned with herbes de Provence and ladled with a buttery peppercorn demi-glace that delivers oodles of flavour bite after bite. Plus, they’re made with oats and egg for slow carb savoir-faire.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Shallot (or onion)
- 150g Shredded cabbage
- 1 Head of broccoli
- 1 Watermelon radish
- 4g Herbes de Provence
- 40g Rolled oats
- 30ml Vegetable demi-glace
- 15ml Dijon mustard
- 2.5g Peppercorns
Contains: Eggs • Milk • Mustard • Oats • Sulphites
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
1 or 2 Eggs
Total Fat
39 g
Saturated Fat
16 g
Sodium
540 mg
Total Carb
36 g
Sugars
9 g
Protein
37 g
Fibre
9 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Cut the broccoli head into bite-size florets.
- Peel and cut the watermelon radish into ¼ inch wedges.
- In a large bowl, combine the cabbage, a drizzle of oil and S&P.
- On a lined sheet pan, toss the broccoli and watermelon radish with a drizzle of oil, ½ the herbes de Provence and S&P.
- Roast, stirring and adding the cabbage halfway, 14 to 18 min., until tender.
Prepare the patties
- Meanwhile, halve, peel and mince the shallot.
- In a medium bowl, combine the beef, oats, remaining herbes de Provence, 1 egg (double for 4 portions), ½ the shallot and S&P.
- Form into 4 patties (double for 4 portions).
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- In the same pan, heat 1 tbsp butter (double for 4 portions) on medium.
- Add the peppercorns and remaining shallot. Sauté, 30 sec. to 1 min., until fragrant.
- Add the mustard, demi-glace, ⅓ cup water (double for 4 portions) and S&P.
- Cook, scraping up any browned bits, 2 to 4 min., until thickened.
- Reduce the heat to low and add 1 tbsp butter (double for 4 portions). Cook, swirling the pan often, 30 sec. to 1 min., until combined.
Plate your dish
- Divide the vegetables and patties between your plates.
- Spoon the sauce over the patties. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
