Montréal-Style Steaks
over No-Fries Poutine
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
Montréal loves its carbs, but this steak dinner proves you don’t need ‘em to eat in style. Seared top sirloin is laid over a keto poutine, made from roasted lengths of carrots, deliciously squeaky cheese curds and a buttery gravy studded with peas.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 1 Scallion
- 300g Nantes carrots
- 10ml Worcestershire sauce
- 150g Green peas
- 12g Beef demi-glace
- 100g Cheese curds
Contains: Anchovies • Barley • Milk
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
47 g
Saturated Fat
25 g
Sodium
1130 mg
Total Carb
29 g
Sugars
13 g
Protein
54 g
Fibre
7 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Quarter the carrots lengthwise.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- On a lined sheet pan, toss the carrots with a drizzle of oil and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Cook the steaks
- Meanwhile, pat the steaks dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan and let rest before slicing.
Make the gravy
- In the same pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, Worcestershire sauce and 4 tbsp water (double for 4 portions).
- Cook, scraping up any browned bits, 1 to 2 min., until combined and slightly reduced.
- Add the peas and cook, stirring occasionally, 30 sec. to 1 min., until warmed through.
Plate your dish
- Divide the carrots between your plates.
- Spoon the gravy over and sprinkle with the cheese curds.
- Top with the steaks.
- Garnish with the green top of the scallion. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
