From Our Food and Drink Archives

Spring Beef Sauté

You can interchange the vegetables as they become available: Fiddleheads are ready earlier than local asparagus.


1 lb (500 g) New York sirloin steak, 1¼ inches (3 cm) thick
1 tsp (5 mL) chopped thyme
Salt and pepper to taste
2 tbsp (30 mL) vegetable oil, divided
12 thick spears asparagus, tough ends trimmed and cut into 2-inch (5 cm) lengths or blanched fiddleheads
½ cup (125 mL) red wine
1 tbsp (15 mL) balsamic vinegar
2 cups (500 mL) low-sodium beef or chicken broth
1 tsp (5 mL) Dijon mustard
1 bunch wild leeks
¼ cup (60 mL) shelled fava beans
1 tbsp (15 mL) unsalted butter
8 oz (250 g) cooked pappardelle pasta
2 cups (500 mL) watercress sprigs 


  1. Trim fat from steak, then cut meat into 1-inch (2.5 cm) cubes. Sprinkle meat with thyme, salt and pepper. 
  2. Heat 1 tbsp (15 mL) of the oil in a large skillet over medium-high heat. Add asparagus and sauté for about 2 minutes, until bright green and just slightly undercooked. Remove from skillet and set aside. 
  3. Add remaining oil to skillet and cook meat, turning, for about 2 minutes, until browned but still rare in centre. Remove from skillet and set aside with asparagus. 
  4. Add red wine and balsamic vinegar to skillet. Bring to a boil and boil for about 2 minutes, until reduced to 1 tbsp (15 mL). Add broth and mustard. Bring to a boil and boil for 7 to 9 minutes, until slightly thickened.
  5. Add reserved meat and asparagus, along with any juices, to skillet. Add wild leeks and fava beans. Cook, stirring, until hot and leeks are wilted. Stir in butter. 
  6. Divide pasta among 4 plates or bowls. Top with watercress, then add beef and vegetables. Drizzle with juices in skillet. 
Serves 4


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