Pan-Seared Steak

Pan-Seared Steak

with Dijon-Herb Compound Butter, Roasted Potatoes and Green Beans

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Nothing says date night like a juicy steak topped with a decadent pat of herby butter. You’ll be skipping the steakhouse and cooking at home in no time!


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

340 g

Yukon Potato

10 g


10 g


170 g

Green Beans, trimmed

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery

2 g




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2879 kJ
Calories688 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate42 g
Sugar3 g
Dietary Fiber8 g
Protein41 g
Cholesterol110 mg
Sodium370 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Slice the potatoes into 1/4-inch rounds. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until the potatoes are golden-brown, 25-28 min.


Meanwhile, mince or grate the garlic. Finely chop 3 tbsp parsley (double for 4 people).


Pat the steak(s) dry with paper towels, then season with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the steak(s). Pan-fry until golden-brown and cooked to desired doneness, 4-7 min per side. (TIP: Cook to a minimum internal temperature of 160°F.) Set the steak(s) aside on a plate.


Meanwhile, in a small bowl, stir together the butter, mustard, 1 tbsp parsley (double for 4 people) and as much garlic as you like. (Adding more garlic will make it spicier!) Season with salt and pepper.


Add a drizzle of oil to the same pan, then the green beans, remaining garlic and remaining parsley. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min.


Thinly slice the steak(s). Divide the steak, potatoes and green beans between plates. Top the steak with the compound butter.