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Steak and Creamy Shallot Sauce

Steak and Creamy Shallot Sauce

with Buttery Thyme Roasted Potatoes
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
510 kcal
Protein
: 
40g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Milk
  • Sulphites
  • Wheat
  • Tree nuts
  • Triticale
  • Mustard
  • Soy
  • Sesame
  • Peanuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Top Sirloin Steak

1 unit(s)

Sweet Potato

1 unit(s)

Russet Potato

113 g

Sugar Snap Peas

1 unit(s)

Shallot

56 mL

Cream

(Contains: Milk)

4 g

Garlic Salt

(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

14 g

Parsley and Thyme

10 g

Cream Sauce Spice Blend

(Contains: Wheat May be present: Milk, Sulphites, Tree nuts, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

tbsp

Unsalted Butter*

(Contains: Milk)

tbsp

Oil*

tsp

Salt*

tsp

Pepper*

Calories510 kcal
Fat16 g
Saturated Fat9 g
Carbohydrate52 g
Sugar9 g
Dietary Fiber7 g
Protein40 g
Cholesterol110 mg
Sodium1120 mg
Trans Fat0.4 g
Potassium1550 mg
Calcium125 mg
Iron8 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.

Cooking Steps

1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce. 
  • Strip 1 tsp (2 tsp) thyme leaves.
  • Remove any brown spots from potatoes, then cut into 1-inch pieces. To an unlined baking sheet, add potatoes, thyme, half the garlic salt  and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat.  
  • Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the ___ and the ___ of the oven, rotating sheets halfway through.) need 4 P note?
2
  • Meanwhile, peel, then finely chop shallots.
  • Roughy chop parsley.
  • Trim sugar snap peas.
3
  • Heat a medium non-stick pan (large pan for 4 servings) over medium high.
  • While pan heats, pat steaks dry with paper towels. Season with remaining garlic salt and pepper. 
  • When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry for 1-2 min per side or until cooked to desired doneness.** When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
  • Rinse out pan.
4
  • Reheat pan over medium.
  • Add 1/2 tbsp (1 tbsp) oil and snap peas. Season with salt and pepper.
  • Cook for 2-4 min, stirring occastionally until tender crisp.
  • Transfer to a plate. Cover to keep warm.
5
  • Reheat pan over medium-low.
  • Add 1 tbsp (2 tbsp) shallots and butter. Cook for 1-2 min, stirring often until tender and golden. Sprinkle Cream Sauce spice blend over top. Stir to coat.
  • Add cream, beef resting juices and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often until sauce thickens slightly.
  • Stir in half the parsley.
  • Season with salt and pepper?
6
  • Thinly slice steaks.
  • Divide potatoes, snap peas and steak between plates.
  • Spoon sauce over steak. 
  • Sprinkle remaining parsley over top.

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