L’Artisan: Grass-Fed AAA Porterhouse Steak with Shiitake Mushroom Pan Sauce
Roasted Yellow Beets & Brown Butter-Garlic Mashed Potatoes
Cooking time
35 minutes
Servings
2/4
Calories
1170 /serving
Table for two? Right this way. You’ll have the best seat in the room when this sumptuous steak dinner is set down in front of you. Make it a memorable start to 2024 with shareable Canadian-raised grass-fed AAA Porterhouse beef, cut for two discerning diners. It’s treated to a vinegar-tinged pan sauce made with shiitake mushrooms and garlic, along with plentiful fresh herbs. For undaunted decadence, you’ll incorporate garlicky brown butter into mashed potatoes, and drive home the point with roasted yellow beets and broccolini fragrant with fresh thyme.
We will send you:
- 24oz Grass-fed AAA beef porterhouse steak (Canadian-raised)
- 225g Yellow beets
- 450g Potatoes
- 90g Shiitake mushrooms
- 2 Garlic cloves
- 14g Herb medley (thyme, rosemary, parsley)
- 1 Bunch of broccolini
- 30ml Sherry vinegar
- 12g Beef demi-glace
- 10g Up the Steaks spices (garlic salt, garlic, black pepper, mustard, onion, coriander, dill, cayenne pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
63 g
Saturated Fat
27 g
Sodium
1390 mg
Total Carb
68 g
Sugars
13 g
Protein
88 g
Fibre
13 g
Preparation
Boil the potatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to boil. Peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
Mise en place
Meanwhile, remove the bottom inch of the broccolini stems (halve lengthwise if large). In a medium bowl, combine the broccolini, a drizzle of oil and S&P. Peel and halve the beets; cut into ½ inch wedges. Remove the stems from the mushrooms; thinly slice. Roughly chop the parsley leaves and stems. Pick the thyme and rosemary leaves off the stems; roughly chop the leaves. Mince the garlic.
Roast the vegetables
On a lined sheet pan, toss the beets with a drizzle of oil and S&P. Roast, 8 min., until partially cooked. Remove from the oven and add the broccolini. Roast, flipping and adding ⅔ of the thyme and rosemary halfway, 14 to 18 min., until tender. Drizzle with ½ the vinegar.
Make the brown butter
Meanwhile, in a large pan, heat 3 tbsp butter (double for 4 portions) on medium. Cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown. Add ½ the garlic; stir well. Transfer to the pot of potatoes. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm. Reserve the pan.
Cook the steak
Pat the steak dry with paper towel; season with the spices. In the reserved 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 for at least 10 min. before slicing against the grain.
Make the sauce & serve
In the reserved pan, heat a drizzle of oil on medium-high. Add the mushrooms and remaining garlic. Sauté, scraping up any browned bits, 2 to 3 min., until browned and fragrant. Add the demi-glace, remaining vinegar and 3 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced. Add the parsley, and remaining thyme and rosemary. Divide the mash, vegetables and steak between your plates. Spoon the sauce over the steak. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
