Pan-Seared Steak
with Peppercorn Pan Sauce and Warm Potato Salad
Our peppercorn crust pulls no punches. It’s time for this seasoning to shine, as you enjoy hints of citrus, mustard and even sweetness pepper can offer. We've softened the blow with our creamy potato salad - crunchy sugar snap peas and dill add sophistication.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Steaks de haut de surlonge
340 g
Pomme de terre Yukon
2 pièce(s)
Oignon vert
10 g
Aneth
1 cc
Grains de poivre, moulus
227 g
Pois sucrés
1.6 cs
Mayonnaise
½ cs
Moutarde de Dijon
1 pièce(s)
Concentré de bouillon de bœuf
1 pièce(s)
Gousses d'ail
Instructions
Wash and dry all produce.* Cut the potatoes into ½-inch cubes. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, thinly slice the green onions. Finely chop 2 tbsp dill (double for 4 ppl). Mince or grate the garlic. Pat the steak dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the steak. Pan-fry until cooked to desired doneness, 5-8 min per side. (TIP: Cook to a minimum internal temp. of 145°F for medium-rare, steak size will affect doneness.**)
Meanwhile, on another baking sheet, toss the sugar snap peas with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, until tender, 8-10 min.
When the steak is done, transfer to a plate. Cover to keep warm and set aside. Remove the pan from the heat add the garlic, 1 tbsp butter (double for 4 ppl) and 1/4 tsp peppercorns (double for 4 ppl). Stir until fragrant, 1 min. Add the broth concentrate(s) and 1/2 cup water (double for 4 ppl). Stir until slightly thickened, 2-3 min.
In a large bowl, whisk together the mayo and mustard. Toss in the roasted veggies, green onions and dill. Season with salt and pepper. Divide the steak and salad between plates. Drizzle the pan sauce over the steak.
