Striploin Steak and Lyonnaise-Style Potatoes
with Dijon Cream Sauce
Ooh la la! This French-inspired twist on the classic steak dinner features tender steak topped with a tangy Dijon cream sauce, buttery sliced potatoes and onions, along with garlicky green veggies. Get ready to experience delicious decadence in every bite.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
360 g
Yellow Potato
170 g
Green Beans
113 g
Yellow Onion
113 g
Sugar Snap Peas
2 unit
Garlic, cloves
7 g
Chives
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites)
1.5 tsp
Dijon Mustard
(Contains Mustard)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Peel, then cut onion into 1/4-inch slices. Add potatoes, onions and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. Roast in middle of the oven, flipping halfway through, until potatoes are tender and golden-brown, 20-22 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, pat steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Sear until golden-brown, 2-3 min per side. Remove from heat. Transfer steak to an unlined baking sheet. Roast in the bottom of the oven until cooked to desired doneness, 4-6 min.** When steak is done, transfer to a separate cutting board. Loosely cover with foil and set aside to rest for 5 min. Carefully wipe the pan clean.
Meanwhile, trim green beans. Trim snap peas. Peel, then mince or grate garlic. Reheat the same pan over medium-high. When hot, add green beans, snap peas, 1/4 cup water and 1 tbsp butter (dbl both 4 ppl). Cook, stirring occasionally, until butter melts and water evaporates, 4-5 min. Add half the garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper, to taste. Transfer veggies to a plate, then cover to keep warm.
Meanwhile, heat a small pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add remaining garlic. Cook, stirring often, until fragrant, 30 sec. Add cream, Dijon and half the cooking wine. Season with salt and pepper. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
When potatoes and onions are done, reheat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add onions, potatoes and remaining cooking wine. Cook, stirring occasionally, until wine has been absorbed, 1-3 min. Season with salt and pepper, then stir to combine.
Thinly slice chives. Thinly slice steak. Divide veggies, potatoes and steak between plates. Pour any juices from the cutting board over steak. Spoon sauce over steak. Sprinkle chives over potatoes and steak.
