Grass-Fed Beef Tenderloin Steaks
Garlic-Braised Broccolini & Kale over Cheddar-Chive Mash
Cooking time
30 minutes
Servings
2/4
Calories
870 /serving
To the question “Where’s the beef?”, we offer this sumptuous steak dinner. A quick jus using the pan fond fits like a velvet glove. Sour cream, cheddar and chives make mashed potatoes rustic and refined, while slender broccolini and kale glow green with a short braise in garlic.
We will send you:
- 311g Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 2 Garlic cloves
- 120g Chopped kale
- 6g Chives (or garlic chives)
- 450g Potatoes
- 1 Bunch of broccolini
- 12g Beef demi-glace
- 43ml Sour cream
- 60g Grated aged cheddar
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites
You will need:
Large high-sided pan
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
50 g
Saturated Fat
25 g
Sodium
1290 mg
Total Carb
57 g
Sugars
7 g
Protein
52 g
Fibre
8 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Thinly slice the chives.
- Add the potatoes to the pot of boiling water and boil, 14 to 16 min., until tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add the sour cream, cheese and 1 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency.
- Add ½ the chives and S&P; stir well.
Mise en place
- Meanwhile, remove the stem ends of the broccolini (halve lengthwise if large).
- Mince the garlic.
Cook the steaks
- Pat the steaks dry; season with ½ the spices and S&P.
- In a medium 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, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Cook the vegetables
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the kale, broccolini and ¼ cup water (double for 4 portions).
- Cook, partially covered, stirring occasionally, 3 to 4 min., until the vegetables are tender and the water has evaporated; season with the remaining spices and S&P.
- Add ⅓ of the demi-glace and 1 tbsp butter (double for 4 portions); stir well.
Make the jus
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the remaining demi-glace, ¼ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 3 to 4 min., until thickened.
- Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the mash and vegetables between your plates.
- Top with the steaks.
- Spoon the jus over.
- Garnish with the remaining chives. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
