Striploin Steak in Creamy Leek Sauce
with Herby Potatoes
This luscious and lavish feast is perfect for two. All the care you'll put into the silky leek sauce will be worth it to create a rich cloak on tender striploin steak!
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
460 g
Russet Potato
56 g
Leek, sliced
170 g
Green Beans
14 g
Parsley and Thyme
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Dijon Mustard
(Contains Mustard)
1 tsp
Garlic Salt
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, half the thyme sprigs and 1 tbsp oil (dbl for 4 ppl) 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. Return to a boil before cooking the beans in step 5.)Meanwhile, trim green beans. Roughly chop parsley. Strip thyme leaves from remaining 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 oil (dbl for 4 ppl), 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 butter (dbl for 4 ppl), then leeks and cooking wine. Season with salt and pepper. Cook, stirring often, until leeks are tender and wine is absorbed, 3-4 min. Sprinkle Cream Sauce Spice Blend and chopped thyme over leeks. Stir to coat, 30 sec. Add cream, Dijon and 1/2 cup water (3/4 cup for 4 ppl). Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 3-4 min. Remove from heat, then cover to keep warm.
Meanwhile, add green beans to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-3 min. Drain green beans and return to the same pot, off heat. Season with salt and pepper. Add half the parsley and 1/2 tbsp butter (dbl for 4 ppl). Toss to coat green beans. 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 green beans between plates. Spoon creamy leek sauce over steak.
