Steak and Tarragon Cream Sauce
with Sweet Potato Mash and Roasted Veggie Duo
Steak and mushrooms are a match made in heaven. For this dish, tender steak is topped with a savoury mushroom and tarragon cream sauce that will make any day feel like a special occasion.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
227 g
Brussels Sprouts
2 unit(s)
Sweet Potato
113 g
Mushrooms
1 unit(s)
Shallot
7 g
Tarragon
56 mL
Cream
(Contains Milk)
2 unit(s)
Beef Broth Concentrate
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
½ tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Halve Brussels sprouts (if larger, quarter them).
- Quarter mushrooms.
- Add Brussels sprouts, mushrooms and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper.
- Roast in the top of the oven until tender, 16-20 min.
- Add half the garlic spread to the baking sheet with veggies and toss to coat.
- Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer, uncovered, until sweet potatoes are fork-tender, 10-12 min. Drain and return to the same pot, off heat.
- Mash remaining garlic spread into sweet potatoes until smooth, then season with salt and pepper.
- Meanwhile, peel, then finely chop shallot.
- Finely chop tarragon leaves.
- Pat steak dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side.
- Remove from heat and transfer steak to an unlined baking sheet.
- Roast in the middle of the oven until cooked to desired doneness, 4-7 min.**
- Carefully wipe the pan clean.
- When done, transfer steak to a cutting board. Loosely cover with foil and set aside to rest for 5 min.
- Meanwhile, reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) butter, then shallots. Cook, stirring often, until softened, 2-3 min.
- Sprinkle flour over top. Cook, stirring often, until flour coats shallots, 30 sec.
- Add cream, broth concentrate, mustard, half the tarragon, 1/8 tsp (1/4 tsp) salt, 1/8 tsp (1/4 tsp) pepper and 1/2 cup (1 cup) water. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Stir as much remaining tarragon as desired into the sweet potato mash.
- Thinly slice steak.
- Stir any resting juices from steak into the sauce.
- Divide steak, mashed sweet potatoes and veggies between plates.
- Spoon sauce over steak.