In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black Angus steaks au poivre with roasted vegetables
Spicy, Paleo, Soy-Free, Carb-Conscious, Gluten-Free
2 Servings, 870 Calories/Serving
Wow your senses with an extra-luxe dinner featuring peppercorn-crusted Black Angus steaks, known for their rich marbling, tender mouthfeel, and maximum beefy flavor.
In your bag
- 1 organic turnip
- 1 teaspoon dried thyme
- ¼ pound organic Brussels sprouts
- 1 or 2 organic shallots
- 2 tablespoons whole black peppercorns
- Steak options:
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 organic filet mignons (about 5 ounces each)
- 1 teaspoon porcini powder
- 1 tablespoon sherry vinegar
- ½ cup coconut milk
- 1 rounded tablespoon ghee
Calories: 870, Protein: 55g (110% DV), Fiber: 8g (32% DV), Total Fat: 60g (92% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 27g (135% DV), Cholesterol: 140mg (47% DV), Sodium: 260mg (11% DV), Carbohydrates: 26g (9% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts (coconut)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and roast the vegetables
Heat the oven to 425°F.
- Scrub or peel the turnip; cut the turnip in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Measure ¾ teaspoon [1½ tsp] thyme; set aside the rest for the sauce.
- Trim the ends from the Brussels sprouts. Cut the sprouts in half lengthwise.
- Peel and coarsely chop enough shallots to measure ½ cup [1 cup]. Finely chop enough of the remaining shallots to measure ¼ cup [½ cup]; set aside for the sauce.
On a sheet pan [on 1 sheet pan], drizzle the turnip with 1 to 2 teaspoons oil; season with salt and pepper and ¾ teaspoon [1½ tsp] thyme. Spread in an even layer and roast until starting to soften, 10 to 12 minutes. Carefully remove from the oven; if using a single sheet pan, move the turnip to one end of the pan. On the other end of the sheet pan [on a 2nd sheet pan], drizzle the Brussels sprouts and coarsely chopped shallots with 2 to 3 teaspoons oil; season with salt and pepper and toss well. Spread in an even layer and roast the turnip and sprouts, stirring halfway through, until the vegetables are tender and lightly browned, about 15 minutes. While the vegetables are roasting, prepare the steaks.
Prep and cook the steaks
- On a cutting board, using a rolling pin or the bottom of a pot, lightly crush the peppercorns. Transfer to a plate.
- Pat the steaks dry with a paper towel. Brush the steaks (both sides) with ½ to 1 teaspoon oil. Season steaks generously with salt and press into the peppercorns, coating both sides.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks.
For rib-eyes or New York strips:
Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare.
For filet mignons:
Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.
Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan. While the steaks are resting, prepare the au poivre sauce.
Make the au poivre sauce
In the same pan used for the steaks, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the finely chopped shallots and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Stir in the porcini powder and cook until fragrant, about 1 minute. Stir in the sherry vinegar and cook until thickened slightly, about 30 seconds. Add the coconut milk and any accumulated steak juices from the cutting board and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 2 to 4 minutes. Remove from the heat and stir in the ghee and remaining thyme; season to taste with salt and pepper.
Transfer the roasted vegetables and steaks to individual plates. Top the steaks with the au poivre sauce and serve.
- Scrub the turnip.
- Measure the thyme and shallots.
- Toss the turnip with oil and seasonings.
- Crush the peppercorns.