Steak Frites Supreme
with Choron Sauce & Broccolini
Cooking time
30 minutes
Servings
2/4
Calories
880 /serving
Bonsoir, steak frites supreme. Our AAA grass-fed beef is cut for tenderness, and graced with a retro French sauce. Choron is named for the chef who added tomato to a classic Béarnaise, turning it pink and possibly even more delicious (even more so with fresh tarragon).
We will send you:
- 311g Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 4g Tarragon
- 450g Potatoes
- 1 Bunch of broccolini
- 1 Shallot (or onion)
- 15ml Tomato paste
- 60ml Mayonnaise
- 30ml White balsamic vinegar
- 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
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Whisk
2 or 4 tbsp Butter
2 Sheet pans
Total Fat
56 g
Saturated Fat
14 g
Sodium
910 mg
Total Carb
54 g
Sugars
7 g
Protein
43 g
Fibre
7 g
Preparation
Roast the frites
- Preheat the oven to 450°F.
- Cut the potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Roast the broccolini
- Meanwhile, remove the bottom inch of the broccolini stems (halve lengthwise if large).
- On a second lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 14 to 18 min., until tender.
Mise en place
- Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Pick the tarragon leaves off the stems; finely chop the leaves.
- Halve, peel and mince the shallot.
Cook the steaks
- Pat the steaks dry; season with the remaining spices.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steaks* 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
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the shallot and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the vinegar and sauté, 30 sec. to 1 min., until reduced.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Transfer to the bowl of melted butter and add the mayo, tarragon and S&P; whisk well.
Plate your dish
- Divide the frites, broccolini and steaks between your plates.
- Spoon the Choron sauce over the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
