Goodfood Travels: France's Steak au Poivre
with Sautéed Mushrooms & Baby Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: France, where steak au poivre is a must-do at any bistro or brasserie. Say bonsoir to peppercorns and fresh tarragon saucing up seared top sirloin.
We will send you:
- 2 Top sirloin beef medallions
- 1 Garlic clove
- 4g Tarragon
- 450g Baby potatoes
- 225g Mushrooms
- 2.5g Peppercorns
- 12g Beef demi-glace
- 60ml Heavy cream
Contains: Milk • Sulphites
You will need:
Large pan
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
43 g
Saturated Fat
21 g
Sodium
620 mg
Total Carb
46 g
Sugars
6 g
Protein
40 g
Fibre
7 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, mince the garlic.
- Pick the tarragon leaves off the stems; finely chop the leaves.
- Thinly slice the mushrooms.
Cook the steaks
- Pat the steaks dry; season with a pinch of salt.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Sauté the mushrooms
- Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until nicely browned; season with S&P.
Make the sauce
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the peppercorns and garlic. Toast, stirring often, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, cream and ¼ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 2 to 3 min., until beginning to thicken.
- Off the heat, add the tarragon; stir well.
Plate your dish
- Divide the potatoes, mushrooms and steaks between your plates.
- Spoon the sauce over the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
