Classic flavours shine in this date night feast! Learn tips and tricks for making golden, crispy oven fries to serve alongside Montreal-spiced steaks. Our DIY tomato jam is better than ketchup!
Ingredients: Russet potato • Tenderloin steak • Sugar snap peas • Tomatoes • Shallot • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Herb mix (parsley, thyme) • Brown sugar (cane sugar, molasses) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Garlic.
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.
340 g
Tenderloin Steak
3 unit(s)
Russet Potato
14 g
Parsley and Thyme
1 unit(s)
Shallot
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Peanuts, Milk, Tree nuts, Wheat, Mustard, Sulphites, Sesame, Soy, Triticale)
227 g
Sugar Snap Peas
1 unit(s)
Tomato
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
2 unit(s)
Garlic, cloves
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.