In order to bring you the best organic produce, some ingredients may differ from those depicted.
Rib-eye steaks au poivre with roasted vegetables
Carb-Conscious, Mediterranean, Gluten-Free, Paleo, Soy-Free, Spicy
2 Servings, 870 Calories/Serving
This classic bistro meal goes paleo with ghee, sherry vinegar, and coconut milk. The steak juices are added to the pan sauce for 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 top sirloin steaks (about 5 ounces each)
- 2 organic filet mignons (about 5 ounces each)
- 2 organic rib-eyes (about 7 ounces each)
- 1 teaspoon porcini powder
- 1 tablespoon sherry vinegar
- ½ cup coconut milk
- 1 rounded tablespoon ghee
Calories: 870, Protein: 31g (62% DV), Fiber: 8g (32% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 2g, Saturated Fat: 19g (95% DV), Cholesterol: 90mg (30% DV), Sodium: 170mg (7% 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
- 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.
While the vegetables roast, 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 with ½ to 1 teaspoon oil, season 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 top sirloins:
Cook, turning over frequently, until well browned, 6 to 8 minutes for medium-rare.
For filet mignons:
Cook, turning over frequently, until well browned, 8 to 12 minutes for medium-rare.
Cook, turning over once, until well browned, 2 to 3 minutes per side for medium-rare.
Transfer the cooked steaks to a plate to rest for 5 minutes. Cut the steaks into ½-inch-thick slices.
Do not clean the pan. While the steaks rest, prepare the au poivre sauce.
Make the au poivre sauce
- Measure the thyme.
- Measure the shallots.
- Toss the turnip with oil and seasonings.
- Crush the peppercorns.