IN THE KIT
2 pcstenderloin steaks (6-7 oz each)
4 ozsour cream & chive mix
2 ozZest steak seasoning
4 ozbeef stock/base blend
8 ozcreamy peppercorn sauce
4 ozgarlic butter
Salt & pepper
Kitchen Items Needed
Large cast iron/stainless skillet
Preheat oven to 425°F & move rack into middle position, start boiling a ¾ full large pot of salted water for potatoes;
Unwrap steaks, rub with a drizzle of olive oil, season with steak blend. Place on plate at room temperature;
Dice potatoes into ½-inch pieces;
Finely chop parsley.
Add broccoli to a baking sheet. Toss them with the olive oil & some salt & pepper. Arrange in a single layer & cook for 15 – 20 minutes until browned.
While broccoli roasts, add potatoes to boiling water until tender when pierced with a fork, about 15 minutes. Reserve ½ cup cooking water, then drain. Return potatoes to pot, mash until smooth. Stir in ½ garlic butter blend, sour cream & chive mix, salt, & pepper. Add reserved cooking water, a splash at a time, until smooth. Keep covered.
Heat cast iron/stainless skillet on high until extremely hot (should be smoking). Add steaks & sear until meat is deeply browned, about 3-4 minutes per side for medium rare or 4-5 minutes for medium. Flip steak, sear on the other side for equal amount of time.
Toss in remaining butter mixture & sprig of thyme. After the butter melts, tilt the pan, use a spoon to spoon the flavored butter over the steak, allowing the flavours to infuse into the meat.
Turn off heat; transfer to a cutting board to rest, reserving the butter sauce for later. Wipe out the pan.
Add stock to the pan, bring to the boil, add peppercorn sauce & any resting juices from the steak. Stir, bring to the boil over a high heat. Season with salt, cook until it reaches creamy consistency. Turn off, set aside.
Slice steak. Divide potatoes, broccoli & steak between plates. Top steak with sauce, garnish with parsley.