L’Artisan: Strip Loin Steak with Choron Sauce
Creamy Tarragon Mash & Warm String Bean Salad
Cooking time
35 minutes
Servings
2/4
Calories
1140 /serving
Right this way, to your table for two at our fine Parisian restaurant. On the menu is AAA strip loin dusted in savoury steak spice and seared to its juicy best. Formidably fluffy mashed potatoes get a little extra love from sour cream and fresh-chopped tarragon, for a soft counterpoint to the popping crunch of the warm string bean and cherry tomato salad. The pièce de résistance is pink-tinged Choron sauce, a tomato-spiked take on béarnaise named for the French chef who you’re doing proud.
We will send you:
- 12.5oz Strip loin steak
- 450g Potatoes
- 280g Cherry tomatoes
- 300g String beans
- 1 Bunch of tarragon
- 15ml Tomato paste
- 30ml Red wine vinegar
- 60ml Mayonnaise
- 43ml Sour cream
- 8g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)
Contains: Eggs, Milk, Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
Peeler
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Microwave
Total Fat
79 g
Saturated Fat
22 g
Sodium
790 mg
Total Carb
61 g
Sugars
12 g
Protein
51 g
Fibre
10 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Halve the tomatoes. Pick the tarragon leaves off the stems; roughly chop the leaves. Remove the stem ends of the string beans. In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
Make the mash
Add the potatoes 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. Off the heat, add the sour cream, ½ the tarragon and 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Cook the steak
Meanwhile, pat the steak dry with paper towel; season with the spices and S&P. In a large 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 5 min. before slicing against the grain.
Make the Choron sauce
Meanwhile, to the bowl of melted butter, add the mayo, tomato paste, ½ the vinegar, ½ the remaining tarragon and S&P; stir well.
Sauté the string beans
In the reserved pan, heat a drizzle of oil on medium. Add the string beans, 1 tbsp water (double for 4 portions) and S&P. Sauté, scraping up any browned bits, 2 to 4 min., until tender and beginning to brown. Transfer to a bowl.
Make the string bean salad & serve
To the bowl of string beans, add the tomatoes, remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P; toss well. Divide the mash and string bean salad between your plates. Top with the steak. Garnish with the remaining tarragon. Serve the Choron sauce on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
