L’Artisan: AAA Strip Loin Steak with Green Peppercorn Sauce
Roasted Garlic-Lemon Broccoli, Carrots & Baby Potatoes
Cooking time
35 minutes
Servings
2/4
Calories
750 /serving
Well-marbled and remarkably savoury, our grass-fed AAA Canadian strip loin steak is the ideal cut for a robust flavour pairing—like say, this silky green peppercorn sauce. Get ready to lean in and crush those peppercorns to release their full aromatic profile, and then deglaze the fond in the steak pan with some cream for a sauce that’s floral and oh-so-rich. Round out each gourmet plateful with tender roasted baby potatoes, multicoloured Nantes carrots and garlicky, lemon-scented broccoli florets.
We will send you:
- 12.5oz Grass-fed AAA striploin steak (Canadian-raised)
- 450g Baby potatoes
- 1 Lemon
- 300g Broccoli florets
- 12g Beef demi-glace
- 15g Minced roasted garlic
- 5g Green peppercorns
- 60ml Heavy cream
- 300g Multicoloured Nantes carrots
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard
You will need:
Medium pan
Heavy pan (or a mortar and pestle)
Zester
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
34 g
Saturated Fat
13 g
Sodium
1020 mg
Total Carb
66 g
Sugars
13 g
Protein
51 g
Fibre
12 g
Preparation
Roast the potatoes & carrots
Preheat the oven to 450°F. Medium-dice the potatoes. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, zest and juice the lemon. Halve the broccoli if large. Wrap the peppercorns in a dish towel; using a heavy pan (or a mortar and pestle), press down on the dish towel, rocking the pan from side to side, until the peppercorns are roughly crushed.
Roast the broccoli
On a second lined sheet pan, toss the broccoli with a drizzle of oil, ½ the garlic, the remaining spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
Cook the steak
Meanwhile, pat the steak dry with paper towel; season with ½ the peppercorns and salt. In a medium pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 3 to 5 min. per side, or until cooked as desired. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the sauce
Heat the reserved pan on medium-high. Add the demi-glace, remaining garlic, remaining peppercorns (add ½ for slightly spicy) and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 4 min., until thickened. Add the cream and simmer, 2 to 3 min., until the sauce has slightly reduced.
Plate your dish
Divide the potatoes, carrots, broccoli and steak between your plates. Garnish the broccoli with 1 tbsp lemon juice (double for 4 portions) and the lemon zest. Serve the sauce on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
