L’Artisan: Grass-Fed Beef Tenderloin Steaks with Mushroom Pan Sauce
over Roasted Potatoes & Garlic-Crunch Zucchini
Cooking time
35 minutes
Servings
2/4
Calories
800 /serving
When grass-fed AAA beef tenderloin steaks are on the menu, you don’t have to go far for a restaurant-level meal—so reserve your best table! Your kitchen is instantly kitted out when this primo cut of beef and classic accompaniments are in the house. That means yes to sizzling-hot roasted potatoes and seared zucchini topped with a sprinkle of garlicky toasted panko for texture. Not to mention a delectable pan sauce made with demi-glace, mushrooms and a bouquet of fresh herbs for one last cheffy gesture.
We will send you:
- 11oz Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 450g Fingerling potatoes
- 225g Mushrooms
- 14g Herb medley (thyme, rosemary, parsley)
- 2 Garlic cloves
- 2 Green zucchini
- 20g Panko
- 12g Beef demi-glace
- 1 Portobello mushroom
- 15g Sweet Mustard spices (mustard, brown sugar, black pepper, kosher salt)
Contains: Milk, Mustard, Wheat
You will need:
Medium pan
Large pan
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
42 g
Saturated Fat
17 g
Sodium
660 mg
Total Carb
63 g
Sugars
10 g
Protein
47 g
Fibre
7 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender. Keep warm.
Mise en place
Meanwhile, mince the garlic. Cut the zucchini crosswise into ½ inch pieces on an angle. Cut the portobello mushroom into ½ inch pieces. Quarter the mushrooms. Pick the thyme and rosemary leaves off the stems; roughly chop the leaves. Roughly chop the parsley leaves and stems. Combine the herbs in a small bowl.
Cook the steaks
Pat the steaks dry with paper towel; season with ½ the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the steaks* and cook, 2 to 3 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.
Toast the panko & sear the zucchini
In a large pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium. Add the garlic and ½ the herbs. Sauté, 30 sec. to 1 min., until fragrant. Add the panko and toast, stirring frequently, 2 to 3 min., until golden. Transfer to a bowl and season with S&P. Wipe out the pan. In the same pan, heat a drizzle of oil on medium-high. Add the zucchini, remaining spices and S&P. Sear, 1 to 3 min. per side, until browned and tender. Transfer to a plate.
Make the sauce
In the reserved pan, heat a generous drizzle of oil on medium-high. Add both types of mushrooms and the remaining herbs. Sauté, 3 to 4 min., until nicely browned; season with S&P. Add the demi-glace and ⅓ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 2 to 4 min., until slightly reduced. Add 2 tbsp butter (double for 4 portions) and S&P; stir well.
Plate your dish
Divide the potatoes and zucchini between your plates. Top with the steaks. Spoon the sauce over. Sprinkle the zucchini with the panko. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
