L’Artisan: Beef Tenderloin Steaks with Potato & Mushroom Gratin
Sharp Baby Greens Salad
Cooking time
35 minutes
Servings
2/4
Calories
1110 /serving
Raise the stakes on a special evening with this deluxe redux of steak and potatoes. Thinly sliced boiled spuds get top treatment, layered with Emmental, mushrooms and herbs for a cheese-tastic result. You’ll finesse the cuts, seared to their juicy finest, with a tangy pan sauce built from the beef fond, demi-glace and a velvety touch of butter. A salad of sharp baby greens takes its place at the side.
We will send you:
- 11oz Canadian-raised AAA Beef tenderloin steaks
- 450g Potatoes
- 60g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 60g Baby watercress
- 15ml Sherry vinegar
- 12g Beef demi-glace
- 7g Dried mushrooms (porcini or shiitake)
- 90ml Heavy cream
- 100g Grated Emmental
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Large pot
Large pan (non-stick if possible)
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Medium oven-safe pan (cast iron if possible)
Total Fat
78 g
Saturated Fat
35 g
Sodium
1230 mg
Total Carb
49 g
Sugars
4 g
Protein
56 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Peel and thinly slice the potatoes crosswise. Mince the garlic. In a small heatproof bowl, combine the dried mushrooms and 1 cup boiling water (double for 4 portions). Set aside for 10 min. to rehydrate.
Prepare the gratin
Add the potatoes to the pot of boiling water and boil, 5 to 7 min., until fork-tender. Drain the potatoes. Reserving the liquid, drain and roughly chop the rehydrated mushrooms. Grease the bottom of a medium oven-safe pan (cast iron if possible) with 1 tbsp butter (double for 4 portions).
Assemble & bake the gratin
In a medium bowl, combine the cream, ½ the reserved mushroom liquid and ½ the garlic. Reserving ¼ of the cheese and ½ the spices, assemble the dish by layering the potatoes, rehydrated mushrooms and cheese, seasoning each layer with the spices and S&P. Top the final layer with the reserved cheese. Pour the cream mixture on top. Place the gratin on a sheet pan and bake, 15 to 20 min., until the cheese is melted and golden. Let stand for 5 min. before serving.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; season with the reserved 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, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the demi-glace, ⅓ of the vinegar, 2 tbsp of the remaining mushroom liquid (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until reduced. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Make the salad & serve
In a large bowl, combine the remaining vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the watercress and baby greens; toss well. Divide the gratin and steaks between your plates. Top the steaks with a spoonful of the sauce and a spoonful of the salad. Serve the remaining sauce and salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
