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L'artisan
Gluten Free

New York Strip Steak with Green Peppercorn Sauce

Roasted Garlic Broccolini & Baby Potatoes

Cooking time

35 minutes

Servings

2/4

Calories

737 /serving

This steak of the highest quality is featured in this week’s L’Artisan recipe - a AAA sirloin New York Strip steak for two! We season this tender, juicy steak with freshly crushed green peppercorns and a blend of paprika, thyme and mustard seed and then dress it in a slightly piquante peppercorn sauce. Roasted baby potatoes seasoned with the same blend as the steak and garlic broccoli adds crunch and bite to the plate. Yet another creation from our test kitchen that allows you to create an artisanal, gourmet meal at home!

We will send you:

  • 355g AAA striploin steak for two
  • 450g Baby potatoes
  • 1 Bunch of broccolini
  • 2 Roasted garlic cloves
  • 12g Beef demi-glace
  • 5g Green peppercorns
  • 75ml Heavy cream
  • 8g Herb & mustard spice blend (onion, salt, paprika, garlic sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, bay leaves)

You will need:

Medium pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Heavy pan (or mortar and pestle)
Total Fat
42 g
Saturated Fat
17 g
Sodium
870 mg
Total Carbs
44 g
Sugars
5 g
Protein
46 g
Fibres
6 g
Preparation
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Boil the potatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Cut the potatoes in half. Add to the boiling water and cook, 14 to 18 minutes, until tender when pierced with a fork. Drain the potatoes thoroughly and set aside until cool enough to handle.
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Mise en place
Cut off and discard the stem ends of the broccolini. Mince the roasted garlic. Wrap the green peppercorns in a dish towel. Using a heavy pan (or a mortar and pestle), press and bear your weight down, rocking the pan side to side, until the peppercorns are roughly crushed.
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Cook the steak
In a large pan, heat a drizzle of oil on medium-high. Pat the steak dry with paper towel; season with ½ the peppercorns and salt. Add the seasoned steak to the pan and cook, 3 to 5 minutes per side or until cooked to your desired degree of doneness. Remove from the heat and let rest for 5 minutes before slicing thinly against the grain. Wipe out and reserve the pan.
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Roast the potatoes
Once the potatoes are cool enough to handle, place them on a lined sheet pan. Using a fork or potato masher, gently smash the potatoes until flattened but still in one piece. Drizzle with oil and season with the spice blend and S&P. Bake in the oven, 10 to 12 minutes, until lightly golden.
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Cook the broccolini
While the potatoes roast, in the reserved pan, heat a drizzle of oil on medium. Add the roasted garlic and broccolini; season with S&P. Cook, stirring frequently, 2 to 3 minutes, until the broccolini is crisp-tender. Transfer to a plate and wipe out the pan.
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Make the sauce & serve
In the same pan, add the demi-glace, remaining cracked peppercorns (half = slightly spicy) and ½ cup of water (double for 4 portions). Cook, 2 to 4 minutes, until thickened. Add the cream and simmer 2 to 3 minutes, until the sauce has slightly reduced in volume; season with S&P to taste. Divide the sliced steak, broccolini and smashed potatoes between your plates. Top the steaks with the peppercorn sauce. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.