Ingredients

Ingredients

• 2 Top Sirloin Steaks
• 2 Garlic
• 1 Kale
• 3/4 lb Fingerling Potatoes
• 2 tbsp Crème Fraîche
• 1 tbsp Butter
• 1 tbsp Beef Demi-Glace
• 1/2 tsp Coarsely Ground Black Pepper
• 1/4 c Grated Parmesan Cheese

Instructions

Instructions

1

Cook & peel the potatoes:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Once boiling, add the potatoes and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and set aside to cool slightly. When cool enough to handle, using a paring knife, carefully peel the cooked potatoes; discard the skins. Transfer to a bowl.

2

Prepare the ingredients:

While the potatoes cook, peel and mince the garlic. Remove and discard the kale stems; finely chop the leaves.

3

Cook the steaks:

While the potatoes continue to cook, pat the steaks dry with paper towels; season on both sides with salt and half the black pepper (reserving the rest). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked steaks aside to rest for at least 5 minutes.

4

Cook the kale:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the kale has wilted and the liquid has cooked off. Remove from heat and stir in the cheese; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

5

Brown the potatoes:

In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium-high until hot. Add the peeled potatoes and cook, stirring occasionally, 6 to 8 minutes, or until crispy and browned on all sides. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

6

Finish & plate your dish:

Return the rested steaks to the pan. Add the demi-glace, crème fraîche, remaining black pepper and ¼ cup of water; cook on medium-high, stirring occasionally, 1 to 2 minutes, or until the sauce is slightly reduced. Add the butter; cook, spooning the sauce over the steaks, 30 seconds to 1 minute. Season with salt and pepper to taste. Transfer the finished steaks to a cutting board; thinly slice against the grain. Divide the cooked kale, browned potatoes and sliced steaks between 2 plates. Top with the pan sauce. Enjoy!