L’Artisan: AAA Beef Tenderloin Steaks with Spicy Garlic-Wasabi Butter
Sesame Bok Choy & Midnight Rice
Cooking time
30 minutes
Servings
2/4
Calories
890 /serving
Refined, juicy and perfectly tender, grass-fed AAA beef tenderloin steaks play a starring role in this feast—and they’d steal the show if they didn’t! Stage the steaks on deep purple midnight rice cooked with a blend of Korean-inspired spices (including brown sugar, sesame seeds and ginger). Line up the beef with bok choy tips and edamame sautéed with soy sauce and a squeeze of lime. Finished with a compound butter incorporating hot wasabi, roasted garlic and zest, this meal is what memorable dining experiences are made of.
We will send you:
- 11oz Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 450g Bok choy tips
- 1 Lime
- 15ml Toasted sesame oil
- 1g Wasabi powder
- 150g Edamame (or green peas)
- 15g Minced roasted garlic
- 160g Purple rice
- 30ml Soy sauce (low sodium)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Mustard, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Zester
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
13 g
Sodium
1650 mg
Total Carb
82 g
Sugars
8 g
Protein
54 g
Fibre
12 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ½ the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 26 to 30 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, zest and juice the lime. Place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Remove the root ends of the bok choy; halve lengthwise. Mince the garlic. In a second small bowl, combine the wasabi powder and 1 tsp water (double for 4 portions).
Cook the steaks
Pat the steaks dry with paper towel; season with the remaining spices and S&P. In a large pan (non-stick if possible), 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 for 5 min. before slicing against the grain. Wipe out and reserve the pan.
Make the garlic-wasabi butter
Meanwhile, to the bowl of softened butter, add the garlic, lime zest, wasabi mixture (add ½ for medium spicy) and S&P; stir well.
Sauté the vegetables
In the reserved pan, heat the sesame oil on medium. Add the bok choy, edamame, soy sauce and lime juice. Sauté, 2 to 4 min., until the bok choy are tender; season with S&P.
Finish & serve
To the pot of rice, add ⅓ of the garlic-wasabi butter and S&P; stir well. Divide the rice between your plates. Top with the vegetables and steaks. Top the steaks with the remaining garlic-wasabi butter. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
