Beef-Ribeye and Creamy Shallot Sauce
with Garlic-Thyme Roasted Potatoes and Sugar Snap Peas- Milk
- Wheat
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
Ingredients: Ribeye steak • Russet potato • Sweet potato • Sugar snap peas • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Herb mix (parsely, thyme) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
370 g
Ribeye Steak
1 unit(s)
Sweet Potato
1 unit(s)
Russet Potato
113 g
Sugar Snap Peas
1 unit(s)
Shallot
56 mL
Cream
(Contains: Milk)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
14 g
Parsley and Thyme
5 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
1 tbsp
Butter*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Strip 1 tsp (2 tsp) thyme leaves from stems.
- Remove any brown spots from potatoes. Peel, then cut into 1/2 inch pieces.
- To an unlined baking sheet, add potatoes, thyme, half the garlic salt and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with half the garlic salt and 1 tbsp oil per sheet.) Season with pepper, then toss to coat.
- Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and the middle of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then finely chop shallot.
- Roughly chop parsley.
- Trim snap peas.
- Heat a medium non-stick pan (large pan for 4 servings) over medium high.
- While the pan heats, pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned.
- Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 8-12 min or until cooked to desired doneness.**
- Meanwhile, carefully wipe the pan clean.
- Reheat the same pan over medium.
- Add 1/2 tbsp (1 tbsp) oil and snap peas. Season with salt and pepper.
- Cook for 3-4 min, stirring occastionally, until tender-crisp.
- Transfer to a plate. Cover to keep warm.
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Reheat the same pan over medium-low.
- Add 1 tbsp (2 tbsp) butter and shallots. Cook for 1-2 min, stirring often, until tender and golden.
- Sprinkle half the Cream Sauce Spice Blend (use all for 4 servings) over top. Stir to coat.
- Add cream and 1/3 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Stir in half the parsley. Season with salt and pepper.
- Stir any resting juices from steaks into sauce.
- Thinly slice steaks.
- Divide potatoes, snap peas and steak between plates.
- Spoon sauce over steak.
- Sprinkle remaining parsley over top.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook sirloin steak.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The shallot cream sauce was a standout favourite, and the steak delivered great flavour when cooked to preference.
- Ease of prep: This is a straightforward recipe that comes together without much fuss, even on a weeknight.
- Suggestions: Watch the oven time closely, as some reviewers found the minimum recommended time resulted in slightly overcooked steak. Consider reducing the shallot quantity if you prefer a milder sauce.
- Portions: Some reviewers felt the potato and snap pea portions were on the smaller side; adding extra potatoes or vegetables is an easy way to round out the meal.
