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Rosemary-Basted Steak

Rosemary-Basted Steak

with Roasted Parsnip and Garlicky Creamed Chard

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Get ready to learn a trick that steakhouses don’t want you to know about—butter-basting! Finishing steak with an herb and garlic-infused butter is how they take meat to the next level.

Allergens:Milk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Beef Steak

7 g

Rosemary

340 g

Parsnip

170 g

Swiss Chard, chopped

3 tbsp

Sour Cream

(ContainsMilk/Lait)

2 clove

Garlic

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2121 kJ
Calories507 kcal
Fat23 g
Saturated Fat0 g
Carbohydrate36 g
Sugar0 g
Dietary Fiber10 g
Protein44 g
Cholesterol0 mg
Sodium485 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F. (To bake the parsnip.) Start prepping when your oven comes up to temperature!

2

Prep and bake the parsnip: Wash and dry all produce. Strip the rosemary leaves off the stems and finely chop 2 tsp (double for 4 people.) Toss the parsnips on a baking sheet with a drizzle of oil, and half the rosemary. Bake in the centre of the oven, stirring halfway through baking, until golden-brown and crisp on the outside, 25-30 min.

3

Cook the steak: Season the steak with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the steak. Cook the steak, 4 min per side. (It doesn't have to be cooked through at this point!)

4

Remove the pan from the heat and add the butter, remaining rosemary and half the garlic to the pan. Tilt the pan toward you to collect the melted butter. Using a spoon, continuously spoon the melted butter mixture over the steak for 1-2 min, until cooked to desired doneness - the residual heat from the pan will continue to cook the steak. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Transfer the steak and sauce to a medium bowl.

5

Make the creamed chard: Return the pan to the stovetop over low heat. Add the swiss chard, remaining garlic and a splash of water. Cook, stirring often, until it wilts, 1-2 min. Remove the pan from the heat and stir in the sour cream. Season with salt and pepper.

6

Finish and serve: Thinly slice the steak and serve alongside the parsnip fries and creamed chard. Spoon more butter sauce over the steak. Enjoy!