Grass-Fed Porterhouse Steak au Poivre
with Oven Fries, Broccolini & Fresh Chives
Cooking time
30 minutes
Servings
2/4
Calories
1220 /serving
Steak au poivre showcases that amazing French knack for bringing together complementary ingredients. The crackle of peppercorns, crushed à la minute to release their essence, suits this beefy porterhouse. Butter builds the sauce, with splashes of red wine vinegar, cream and demi-glace.
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 1 Shallot (or onion)
- 1 Bunch of broccolini
- 450g Potatoes
- 6g Chives (or garlic chives)
- 2.5g Peppercorns
- 12g Beef demi-glace
- 30ml Red wine vinegar
- 120ml Heavy cream
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Milk • Sulphites
You will need:
2 Large pans
Heavy pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
75 g
Saturated Fat
36 g
Sodium
1370 mg
Total Carb
55 g
Sugars
7 g
Protein
83 g
Fibre
7 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, remove the bottom inch of the broccolini stems (halve lengthwise if large).
- Halve, peel and mince the shallot.
- Thinly slice the chives.
- Wrap the peppercorns in a dish towel; using a heavy pan, press down and rock until roughly crushed.
Cook the steak
- Pat the steak dry; season with ½ the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Cover and let rest before slicing.
Cook the broccolini
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add ½ the shallot and sauté, 30 sec. to 1 min., until fragrant.
- Add the broccolini and 2 tbsp water (double for 4 portions).
- Cook, partially covered, stirring occasionally, 2 to 4 min., until crisp-tender; season with the remaining spices and S&P.
Make the sauce
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the peppercorns (start with ½ for a milder flavour) and remaining shallot. Sauté, 1 to 2 min., until fragrant.
- Add the vinegar and sauté, 30 sec. to 1 min., until evaporated.
- Add the cream, demi-glace and ⅓ 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 thickened.
Plate your dish
- Divide the fries, steak and broccolini between your plates.
- Spoon the sauce over.
- Garnish with the chives. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
