Montreal-Spiced Tenderloin Steaks and Garlic Mashed Potatoes
with Horseradish Sauce and Roasted Parsnips- Mustard
- Egg
- Milk
- Milk
- Sulphites
- Soy
- Fish
- Sesame
- Gluten
- Egg
- Wheat
- Crustaceans
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
Ingredients: Parsnip • Yellow potato • Tenderloin steak • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Creamy horseradish sauce (egg, mustard) (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil) • Green onion.
Ingredients
340 g
Tenderloin Steak
350 g
Yellow Potato
1 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May be present: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
6 g
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Green Onion
2 unit(s)
Parsnip
Not included in your delivery
¼ tsp
Sugar*
2 tbsp
Oil*
½ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
¼ cup
Milk*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a large pot, add potatoes, garlic puree, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, peel, then cut parsnips into 1/2-inch rounds.
- Thinly slice green onions.
- On a parchment-lined baking sheet, add parsnips and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 12-14 min, until parsnips are golden.
- While parsnips roast, pat steaks dry with paper towels.
- Sprinkle Montreal Spice Blend over tops of steaks, then press down to adhere.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks, spiced-sides down. Cook for 2-3 min per side, until golden.
- Remove from heat. Transfer steaks to an unlined baking sheet, spiced-sides up.
- Roast in the top of the oven for 5-10 min, until cooked to desired doneness.**
- In a small bowl, combine creamy horseradish sauce, sour cream, mustard and 1/4 tsp (1/2 tsp) sugar. Set aside.
- When potatoes are fork-tender, drain and return to same pot, off heat.
- Mash 1/4 cup (1/2 cup) milk, 2 tbsp (4 tbsp) butter and half the green onions into potatoes until smooth.
- Season with salt and pepper.
- Slice steaks.
- Divide steaks, garlic mashed potatoes and roasted parsnips between plates.
- Serve horseradish sauce alongside for dipping.
- Sprinkle the remaining green onions over top.
If you've opted for tenderloin steak, cook in the same way the recipe instructs you to cook the sirloin steak.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Montreal spice blend and horseradish sauce were standout hits, and the garlic mash earned consistent praise. Some reviewers found the steak under-seasoned with the dry rub alone, and a few felt the horseradish sauce was too heavy on sour cream.
- Ease of prep: Most found the meal straightforward, though coordinating the steak, potatoes, and parsnips simultaneously can be tricky for less experienced cooks.
- Suggestions: Add the garlic puree after draining the potatoes rather than during boiling for a stronger garlic flavour. Tossing in a handful of carrots with the parsnips adds colour and a touch of sweetness to the plate.
- Leftovers: Some reviewers felt the parsnip portion was on the small side once roasted; adding extra parsnips or carrots helps round out the vegetable side.
- Parsnips: Opinions on parsnips were mixed — some loved them roasted, while others preferred them in soups or suggested swapping in carrots, broccoli, or asparagus for a more familiar side.
