Black Angus rib-eyes with leeks and warm caper-tarragon vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Black Angus rib-eyes with leeks and warm caper-tarragon vinaigrette

Paleo, Gluten-Free, Soy-Free, Carb-Conscious, Mediterranean, Dairy-Free

2 Servings, 650 Calories/Serving

30–45 Minutes

We love having one night of the week when dinner is extra special. Served with tender braised leeks and fennel, these juicy Black Angus steaks taste like a night out in Paris.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 organic leeks
  • 1 organic fennel bulb
  • 1 or 2 organic shallots
  • 1 cup vegetable broth
  • 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 tablespoon capers
  • 2 or 3 sprigs organic fresh tarragon
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sherry vinegar

Nutrition per serving

Calories: 650, Protein: 54g (108% DV), Fiber: 7g (28% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2.5g, Saturated Fat: 11g (55% DV), Cholesterol: 120mg (40% DV), Sodium: 740mg (31% DV), Carbohydrates: 28g (9% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and brown the leeks and fennel

  • Trim the roots from the leeks and cut the leeks in half lengthwise. Keeping the leek halves intact, carefully rinse under cold water, gently cleaning between the layers to remove any dirt.
  • Trim the root end from the fennel. Cut the fennel lengthwise into quarters, keeping the core intact.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the leeks and fennel in a single layer, cut sides down; do not crowd the pan. Season with salt and pepper and cook without turning until lightly browned, 4 to 5 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan. While the leeks and fennel are cooking, prepare the shallots.

2

Prep the shallots; braise the vegetables

  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].

Return the leeks and fennel to the pan, cut sides down. Add the vegetable broth and shallots and bring to boil. Reduce to a simmer, cover, and cook until the vegetables are tender when pierced with a sharp knife and the liquid has thickened slightly, 7 to 9 minutes. Remove from the heat. Using tongs or a slotted spoon, transfer the leeks and fennel to a platter. Reserve about ½ cup [1 cup] broth in the pan for the vinaigrette, adding water if needed to total ½ cup [1 cup] liquid. Cover to keep warm. While the vegetables are cooking, prepare the steaks.

3

Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.

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 and 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. While the steaks are cooking and resting, finish the caper-tarragon vinaigrette. 

4

Finish the caper-tarragon vinaigrette

  • Rinse the capers, then coarsely chop them.
  • Strip the tarragon leaves from the stems; coarsely chop the leaves. 

To the pan with the broth, stir or whisk in the mustard, sherry vinegar, and 1 teaspoon [2 tsp] oil, then the capers and tarragon. Season to taste with salt and pepper. 

Serve

Transfer the steaks, leeks, and fennel to individual plates and serve with the warm caper-tarragon vinaigrette. 

Kids Can!
  • Rinse the leeks.
  • Measure the shallots.
  • Rinse the capers. 
  • Strip the tarragon leaves.