Grass-Fed Striploin Steak with Choron Sauce
Creamy Tarragon Mash & Warm Green Bean Salad
Cooking time
35 minutes
Servings
2/4
Calories
1120 /serving
Table for two at our Parisian brasserie? On the menu is AAA striploin, served with tarragon sour cream mashed potatoes and a warm green bean and cherry tomato salad. La pièce de résistance? Choron sauce, a pink-tinged béarnaise named for the French chef who you’re doing proud.
We will send you:
- 354g Grass-fed AAA striploin steak (Canadian-raised)
- 450g Potatoes
- 4g Tarragon
- 280g Multicoloured cherry tomatoes
- 400g Green beans (or string peas)
- 30ml Red wine vinegar
- 15ml Tomato paste
- 60ml Mayonnaise
- 43ml Sour cream
- 8g Montréal Steak House spices (sea salt, spices, onion, garlic, mustard, coriander seeds, thyme, canola oil)
Contains: Eggs • Milk • Mustard • Sulphites
You will need:
Large pan
Medium pot
Microwave
Oil
Peeler
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
76 g
Saturated Fat
22 g
Sodium
970 mg
Total Carb
65 g
Sugars
14 g
Protein
51 g
Fibre
12 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 green 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; 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.
- Let rest before slicing.
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 green beans
- In the reserved pan, heat a drizzle of oil on medium.
- Add the green 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 green bean salad & serve
- To the bowl of green beans, add the tomatoes, remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P; toss well.
- Divide the mash and green 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.
