Steak au Poivre
with Roasted Asparagus & Carrots
Cooking time
20 minutes
Servings
2/4
Calories
610 /serving
Fresh tarragon lends this French bistro order a little extra je ne sais quoi, in addition to classique freshly crushed green peppercorns and cream. Accompanying the saucy top sirloin are roasted carrots and spears of asparagus, for elegant and hearty keto cuisine.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 200g Multicoloured Nantes carrots
- 4g Tarragon
- ½ Bunch of asparagus
- 30ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 5g Green peppercorns
- 60ml Heavy cream
Contains: Milk • Sulphites
You will need:
Heavy pan
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
42 g
Saturated Fat
21 g
Sodium
350 mg
Total Carb
19 g
Sugars
8 g
Protein
41 g
Fibre
5 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- Remove the woody ends of the asparagus. In a medium bowl, toss with a drizzle of oil and S&P.
- On a lined sheet pan, toss the carrots with a drizzle of oil and S&P.
- Roast, 9 to 11 min., until partially cooked.
- Flip the carrots and add the asparagus. Roast, 9 to 11 min., until the vegetables are 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. Let rest before slicing.
Mise en place
- Meanwhile, pick the tarragon leaves off the stems.
- Wrap the peppercorns in a dish towel; using a heavy pan, press down and rock until roughly crushed.
Make the sauce
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the peppercorns and sauté, 1 to 2 min., until fragrant.
- Add the vinegar and cook, scraping up any browned bits, 1 to 2 min., until most of the liquid has evaporated.
- Add the demi-glace, cream and ¼ cup water (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until the sauce has thickened.
- Off the heat, add the tarragon; stir well.
Plate your dish
- Divide the vegetables and steaks between your plates.
- Spoon the sauce over the steaks. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
