Double Striploin Steak and Lyonnaise-Style Potatoes
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Double Striploin Steak and Lyonnaise-Style Potatoes

Double Striploin Steak and Lyonnaise-Style Potatoes

with Dijon Cream Sauce

Ooh la la! This French-inspired twist on the classic steak dinner features tender beef topped with a tangy Dijon cream sauce, buttery sliced potatoes and garlicky Brussels sprouts. Get ready to experience delicious decadence in every bite.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

740 g

Striploin Steak

350 g

Yellow Potato

227 g

Brussels Sprouts

1 unit(s)

Yellow Onion

2 unit(s)

Garlic, cloves

7 g


56 mL


(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites)

1.5 tsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories1080 kcal
Fat54 g
Saturated Fat26 g
Carbohydrate48 g
Sugar7 g
Dietary Fiber9 g
Protein93 g
Cholesterol265 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Small pot


Roast potatoes and onions

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds.Peel, then cut onion into 1/2-inch slices.Add potatoes, onions and 1/2 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1/2 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. Roast in middle of the oven, flipping halfway through, until potatoes are tender and golden-brown, 20-22 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Cook steak

Meanwhile, pat steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side.Remove from heat. Transfer steak to an unlined baking sheet. Roast in the bottom of the oven until cooked to desired doneness, 4-6 min.**When steak is done, transfer to a separate cutting board. Loosely cover with foil and set aside to rest, 5 min. Carefully wipe the pan clean.

Cook Brussels sprouts

Meanwhile, halve Brussels sprouts (if larger, quarter them).Peel, then mince or grate garlic.Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan until melted. Add Brussels sprouts. Cook, stirring occasionally, until tender, 5-7 min. Add half the garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.Remove from heat. Transfer Brussels sprouts to a plate, then cover to keep warm.

Make sauce

Meanwhile, heat a small pot over medium heat.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted. Add remaining garlic. Cook, stirring often, until fragrant, 30 sec. Add cream, Dijon and half the cooking wine. Season with salt and pepper. Cook, stirring occasionally, until sauce thickens slightly, 1-3 min.

Finish potatoes

When potatoes and onions are done, reheat the same pan (from step 3) over medium.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add potatoes and onions and remaining cooking wine. Cook, stirring occasionally, until wine is absorbed, 1-3 min. Season with salt and pepper, then stir to combine.

Finish and serve

Thinly slice chives.Thinly slice steak. Divide Brussels sprouts, potatoes and steak between plates.Pour any resting juices from the cutting board over steak.Spoon sauce over steak.Sprinkle chives over potatoes and steak.

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