Pan-Seared Steak au Jus

Pan-Seared Steak au Jus

with Warm Potato & Sugar Snap Pea Salad

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Lighten up your potato salad with roasted snap peas. It's the perfect pairing for this steak and rich pan sauce. Tonight’s dinner is simple and impressive!

Allergens:Egg/OeufMustard/MoutardeSulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

300 g

Yellow Potato

2 unit

Green Onions

10 g

Dill

227 g

Snow Peas, trimmed

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)

227 g

Sugar Snap Peas

1.25 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

1 unit

Beef Broth Concentrate

6 g

Garlic

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3640 kJ
Calories870 kcal
Fat59 g
Saturated Fat16 g
Carbohydrate39 g
Sugar7 g
Dietary Fiber6 g
Protein45 g
Cholesterol140 mg
Sodium990 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Paper Towel
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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1 ROAST POTATOES
1 ROAST POTATOES
1

Preheat your oven to 450°F (to roast potatoes, sugar snap peas and finish steak). Start prepping when your oven comes up to temperature! Wash and dry all produce.* Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

2 PREP
2 PREP
2

Meanwhile, thinly slice green onions. Finely chop 2 tbsp dill (dbl for 4 ppl). Peel, then mince or grate garlic. Cut stems off snap peas, if needed. Pat steak dry with paper towel, then season with salt and pepper.

3 SEAR STEAK
3 SEAR STEAK
3

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl) then steak. Sear, until golden-brown, 2-3 min per side. Meanwhile, on half of another baking sheet, toss snap peas with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.

4 ROAST STEAK AND PEAS
4 ROAST STEAK AND PEAS
4

When steak is golden-brown, remove pan from heat. To the other side of the baking sheet with snap peas, transfer steak. Roast in top of oven, until steak is cooked to desired doneness, 6-8 min. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)

5 MAKE PAN SAUCE
5 MAKE PAN SAUCE
5

Meanwhile, carefully wipe the same pan clean. Heat the pan over low heat. When hot, add garlic and 2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until garlic is fragrant, 1 min. Add broth concentrate(s) and 1/4 cup water (dbl for 4 ppl). Stir together, until sauce thickens, 2-3 min.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

In a large bowl, whisk together mayo and mustard. Add potatoes, snap peas, green onions and dill. Toss together. Thinly slice steak. Divide steak and salad between plates. Drizzle pan sauce over steak.