Goodfood x L'Abattoir: Grass-Fed Rib Steak with Porcini Sauce
Green Beans & Pan-Fried Rosemary Potatoes
Cooking time
45 minutes
Servings
2/4
Calories
1230 /serving
In a 19th-century building in Vancouver’s Gastown, L’Abattoir’s stylish West Coast cuisine shines brightly—and we mean Michelin nod bright. We’re teaming up on masterful recipes with acclaimed chef Lee Cooper, like this luxurious AAA bone-in dinner with outdoorsy hints of mushrooms and rosemary.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 450g Potatoes
- 300g Green beans (or string peas)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 4g Rosemary
- 3 Garlic cloves
- 14g Dried mushrooms (porcini or shiitake)
- 1 Lemon
- 12g Beef demi-glace
- 60ml Heavy cream
Contains: Milk • Sulphites
You will need:
Large oven-safe pan
Large pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Strainer
3 or 6 tbsp Butter
Olive oil
Total Fat
81 g
Saturated Fat
36 g
Sodium
780 mg
Total Carb
64 g
Sugars
10 g
Protein
72 g
Fibre
10 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- In a small pot (or kettle), bring 2 cups water (double for 4 portions) to a boil.
- In a medium bowl, combine the dried mushrooms and boiling water. Cover and set aside for 10 min. to rehydrate.
- Medium-dice the potatoes.
- Remove the stem ends of the green beans.
- Juice the lemon.
- Split the rosemary sprigs in two.
Boil the potatoes
- In a large pot, combine the potatoes, 1 rosemary sprig (double for 4 portions) and enough salted water to cover; bring to a boil.
- Reduce to a simmer and cook, 6 to 8 min., until the potatoes are fork-tender.
- Drain the potatoes.
Cook the steak
- Meanwhile, pat the steak dry; season both sides generously with S&P.
- In a large, oven-safe pan, heat 3 tbsp butter (double for 4 portions), ½ the remaining rosemary sprigs and 2 garlic cloves (double for 4 portions) on medium-high.
- Add the steak* and cook, 2 to 3 min. per side, until browned.
- Transfer to the oven and roast, flipping halfway, 8 to 12 min., until cooked as desired.
- Transfer to a cutting board, leaving any browned bits in the pan, removing the rosemary and garlic. Reserve the pan.
Make the sauce
- Reserving the liquid, drain and finely chop the rehydrated mushrooms.
- Heat the reserved pan on medium. Add the rehydrated mushrooms and sauté, scraping up any browned bits, 2 to 3 min., until softened.
- Add the remaining garlic and rosemary sprigs (chop the rosemary beforehand). Sauté, 1 min., until fragrant.
- Add the reserved mushroom liquid and cook, stirring occasionally, 7 to 8 min., until reduced by ½.
- Add the cream and demi-glace. Simmer, 2 to 3 min., until thickened; season with ⅓ of the lemon juice and S&P.
Roast the green beans & fry the potatoes
- On a lined sheet pan, toss the green beans with a drizzle of oil and S&P.
- Roast, 6 to 8 min., until crisp-tender.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the potatoes and fry, turning occasionally, 6 to 8 min., until golden and crispy; season with S&P.
Dress the baby greens & serve
- In a large bowl, combine the remaining lemon juice, 3 tbsp olive oil (double for 4 portions) and S&P. Add the baby greens; toss well.
- Divide the steak, potatoes and green beans between your plates.
- Spoon the sauce over the steak.
- Top the steak with a handful of the baby greens.
- Serve the remaining baby greens on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
