Bistro Steak Frites with ‘Hollandaise’ Sauce
Lemony Radish Salad & Asparagus
Cooking time
30 minutes
Servings
2/4
Calories
860 /serving
This timeless combo of steak frites would be at home on any bistro table. Grass-fed AAA beef tenderloin steaks nestle up against oven-baked fries under a shortcut ‘hollandaise’ (merci, mayo!). It’s ready for a closeup with asparagus and a zesty salad.
We will send you:
- 311g Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 450g Potatoes
- 100g Radishes
- 1 Bunch of asparagus
- 1 Lemon
- 6g Chives (or garlic chives)
- 1 Head of curly leaf lettuce
- 60ml Mayonnaise
- 8g Montpellier to Moscow spices (salt, onion, paprika, garlic, sugar, thyme, parsley, rosemary, green bell peppers, mustard, cumin, Cayenne pepper, canola oil, bay leaves)
Contains: Eggs • Milk • Mustard
You will need:
Grill pan (or large pan)
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
2 or 4 tbsp Butter
Olive oil
Total Fat
49 g
Saturated Fat
14 g
Sodium
790 mg
Total Carb
62 g
Sugars
10 g
Protein
48 g
Fibre
13 g
Preparation
Roast the fries
- Preheat the oven to 450°F.
- Cut the potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Mise en place
- Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Zest and juice the lemon.
- Separate the lettuce leaves (halve crosswise if large).
- Thinly slice the radishes and chives.
- Remove the woody ends of the asparagus. In a medium bowl, toss with a drizzle of oil, ½ the remaining spices and S&P.
Cook the steaks
- Pat the steaks dry; season with all but a pinch of the remaining spices and S&P.
- In a grill pan (or 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 before slicing. Reserve the pan.
Make the ‘hollandaise’ sauce
- Meanwhile, to the bowl of melted butter, add the mayo, 1 tbsp lemon juice (double for 4 portions), ½ the lemon zest, the remaining spices and S&P; stir well.
Cook the asparagus
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the asparagus and cook, turning occasionally, 2 to 4 min., until tender and beginning to brown.
- Transfer to a plate.
Make the salad & serve
- In a large bowl, combine the remaining lemon juice and zest, 3 tbsp olive oil (double for 4 portions) and S&P.
- Add the lettuce, radishes and ½ the chives; toss well.
- Divide the steaks, asparagus and fries between your plates.
- Drizzle the steaks and asparagus with the ‘hollandaise’ sauce.
- Garnish with the remaining chives.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
