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Seared Steaks with Black Garlic Mashed Potatoes

Lemon-Pepper Sauce & Sugar Snap Peas

Cooking time

35 minutes


2 / 4


713 /serving

We reached deep into our culinary bag of tricks for this gourmet steak and potato feast and pulled out… black garlic! We love black garlic because it lends all the earthy, flavour-enhancing qualities of regular garlic to our recipes while also layering in its own sweet, umami-packed character. We’re putting all of these qualities to good use here by whipping up creamy mashed potatoes spiked with a black garlic paste, sour cream and chives. We’re piling your plates even higher with pan-seared steaks, vibrant and crunchy sugar snap peas and a crave-worthy lemon, butter and black pepper sauce to pour generously over every last delectable bite!

We will send you:

  • 300g Beef Medallions
  • 450g Yukon gold potatoes
  • 170g Sugar snap peas
  • 1 Lemon
  • 1 Shallot
  • 1 Bunch of chives
  • 2 Black garlic
  • 2.5g Cracked peppercorn
  • 47g Sour cream

You will need:

Medium pot
Medium pan
Olive oil
Salt & pepper
Total Fat
38 g
Saturated Fat
20 g
197 mg
Total Carb
52 g
8 g
42 g
7 g
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Mise en place
Bring a medium pot of salted water to a boil. Finely chop the chives. Peel and mince the shallot. Large dice the potatoes. Trim off and discard the ends of the snap peas; pull off and discard the string that runs the length of each pod. Zest and juice the lemon. Peel the black garlic cloves; with the side of your knife, smash the cloves to make a paste.
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Cook & mash the potatoes
Add the potatoes to the pot of boiling water. Cook, 14 to 16 minutes, until tender when pierced with a fork. Reserving ½ cup of cooking water, drain the potatoes and return to the pot (reserve double for 4 portions). Add the sour cream, 1 tbsp of butter (double for 4 portions) and the black garlic paste. Using a fork, mash the mixture to your desired consistency (slowly add the reserved cooking water as needed). Add ½ the chives and season with S&P to taste. Set aside in a warm spot.
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Cook the snap peas
While the potatoes cook, in a medium pan, heat a drizzle of olive oil on medium-high. Add the snap peas. Cook, stirring occasionally, 1 to 3 minutes, or until the snap peas are crisp-tender; season with S&P to taste. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
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Cook the steaks
While the potatoes continue to cook, in the reserved pan, heat a drizzle of olive oil on medium-high. Pat the steaks dry with paper towel; season with S&P. Add the seasoned steaks to the pan and cook, 3 to 5 minutes per side, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes before serving.
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Make the lemon-black pepper sauce
Heat the pan of reserved fond on medium (add a drizzle of olive oil if the pan seems dry). Add the shallot and cook, stirring frequently, 1 to 2 minutes, or until softened. Add the lemon zest and juice, peppercorns, remaining chives, 3 tbsp of butter and 2 tbsp of water (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened; season with salt to taste.
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Plate your dish
Thinly slice the steaks against the grain. Add any juices from the sliced steaks to the cooked snap peas; stir to combine. Divide the sliced steaks, mashed potatoes and cooked snap peas between your plates. Serve with a few spoonfuls of the lemon-black pepper sauce. Bon appétit!