In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black Angus steaks with leeks and warm caper-tarragon vinaigrette
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 610 Calories/Serving
Want to cook something extra special? These juicy Black Angus steaks served with tender braised leeks and fennel taste like a night out in Paris.
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 Black Angus filet mignons (about 5 ounces each)
- 1 tablespoon capers
- 2 or 3 sprigs organic fresh tarragon
- 1 tablespoon Dijon mustard
- 1 tablespoon sherry vinegar
Calories 610, Total Fat 34g (44% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 790mg (34% DV), Total Carb. 21g (8% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 53g
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, Sesame.
Wash produce before use
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 2 to 3 teaspoons 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.
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 a boil, then 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.
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 and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for rib-eyes and New York strips and 8 to 12 minutes for filet mignons.
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.
Transfer the steaks and leeks and fennel to individual plates. Top with the warm caper-tarragon vinaigrette and serve.
- Rinse the leeks.
- Measure the shallots.
- Rinse the capers.
- Strip the tarragon leaves.