Steak Frites with Mustard Pan Sauce
Beet & Lettuce Salad
Cooking time
25 minutes
Servings
2/4
Calories
880 /serving
For this bistro classic, the steak is seared top sirloin and the frites take the form of roasted thick-cut potatoes with a meatiness of their own. Working from the pan fond, you’ll whip up a velvety sauce with mustard and cider vinegar. Salad with that? Oui, topped with beets.
We will send you:
- 2 Top sirloin beef medallions
- 1 Head of curly leaf lettuce
- 200g Diced beets
- 15ml Minced garlic
- 450g Potatoes
- 30ml Apple cider vinegar
- 12g Beef demi-glace
- 30ml Whole-grain mustard
- 5.5g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)
Contains: Milk • Mustard • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Olive oil
Total Fat
52 g
Saturated Fat
16 g
Sodium
1370 mg
Total Carb
59 g
Sugars
10 g
Protein
42 g
Fibre
7 g
Preparation
Roast the potatoes & beets
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- In a medium bowl, combine the beets, a drizzle of oil and S&P.
- Add to the pan and roast, flipping halfway, 20 to 25 min., until browned and tender.
- In the last 2 min., top the potatoes with ½ the garlic.
Cook the steaks
- Meanwhile, pat the steaks dry; season with the spices and 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.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, ⅔ of the mustard, ½ the vinegar and 2 tbsp water (double for 4 portions).
- Cook, scraping up any browned bits, 1 to 2 min., until reduced.
- Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
Make the salad
- Separate the lettuce leaves; tear the leaves.
- In a large bowl, combine the remaining mustard and vinegar, 2 tbsp olive oil (double for 4 portions) and S&P.
- Add the lettuce and beets; toss well.
Plate your dish
- Divide the potatoes, steaks and salad between your plates.
- Spoon the sauce over the steaks. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
