Bacon-Wrapped Steaks
with Mustard Potato Wedges and Creamy Horseradish Sauce
Smoky, savoury bacon perfectly complements tender top sirloin steaks in this indulgent dish. Served with golden mustard potato wedges and a velvety, tangy horseradish sauce, every bite is a bold, flavourful delight. Perfect for date nights or any occasion worth celebrating!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Top Sirloin Steak
100 g
Bacon Strips
3 unit(s)
Russet Potato
170 g
Green Beans
113 g
Sugar Snap Peas
7 g
Chives
6 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Gluten, Fish)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Sulphites)
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Milk, Tree nuts, Sesame, Soy, Sulphites, Wheat, Crustaceans, Gluten, Fish, Mustard)
1 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Gluten, Fish)
Not included in your delivery
1.5 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Preheat oven 450°F.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- Add potatoes, and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with 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, wash and dry all produce.
- Thinly slice chives.
- Trim green beans
- Trim snap peas.
- To a medium microwavable bowl, add 1 tbsp (2 tbsp) butter. Microwave on high until melted, 20-30 sec.
- Add mustard and half the chives. Stir to combine.
- Pat steaks dry with paper towels.
- Season with half the Montreal Steak Spice, then wrap 2 bacon strips around each steak.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then bacon-wrapped steaks. Cook until bacon is golden and cooked through, 2-3 min per side.**
- Remove the pan from heat.
- Transfer bacon-wrapped steaks to a second unlined baking sheet.
- Roast steaks in the top of the oven until cooked to desired doneness, 5-8 min.**
- Carefully wipe out the pan from step 3.
- Heat over medium-high. When hot, add green beans, sugar snap peas and 1/4 cup (1/2 cup) water.
- Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, green beans and snap peas are are tender-crisp. Season with salt and pepper.
- To a small bowl, add sour cream, mayo and horseradish sauce, Season with salt and pepper. Stir to mix.
- Add potatoes to the bowl with mustard butter. Season with salt and pepper, then toss to coat.
- Thinly slice steak
- Divide veggies, potatoes and steak between plates.
- Sprinkle remaining chives over top.
- Serve with creamy horseradish sauce for dipping.
