Striploin Steak in Creamy Shallot Sauce
with Herby Potatoes
This luscious and lavish feast is perfect for two. The silky shallot sauce adds a rich, creamy finish to tender striploin steak!
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
2 unit(s)
Russet Potato
1 unit(s)
Shallot
113 g
Sugar Snap Peas
14 g
Parsley and Thyme
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
1.5 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, half the thyme sprigs and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- Meanwhile, add 4 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. (TIP: Reduce heat to low if water is boiling before needed.)
- Meanwhile, trim snap peas.
- Peel, then finely chop shallot.
- Roughly chop parsley.
- Strip remaining thyme leaves from stems, then finely chop.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat steak dry with paper towels. Season with remaining garlic salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side
- Remove from heat, then transfer steak to an unlined baking sheet.
- Roast in the top of the oven until cooked to desired doneness, 6-10 min.**
- Transfer to a cutting board. Loosely cover with foil and set aside to rest for 5 min.
- While steak rests, reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots and cooking wine. Cook, stirring often, until shallots are tender and wine is absorbed, 3-4 min.
- Sprinkle flour and chopped thyme over shallots. Stir to coat, 30 sec.
- Add cream, Dijon and 1/2 cup (3/4 cup) water. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 3-4 min.
- Remove from heat, then cover to keep warm.
- Meanwhile, return water to a boil over high. Add snap peas to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-3 min.
- Drain snap peas and return to the same pot, off heat. Season with salt and pepper.
- Add half the parsley and 1/2 tbsp (1 tbsp) butter. Toss to coat.
- Cover to keep warm.
- Thinly slice steak.
- Stir any steak resting juices into sauce. Season with salt and pepper, to taste.
- Sprinkle remaining parsley over potatoes, then toss to coat.
- Divide steak, potatoes and snap peas between plates.
- Spoon creamy shallot sauce over steak.