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Steak and Tarragon Cream Sauce

Steak and Tarragon Cream Sauce

with Sweet Potato Mash and Roasted Veggie Duo
4.5(176)Review Summary
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Calories
: 
800 kcal
Protein
: 
43g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Soy
  • Wheat
  • Mustard
  • Milk
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Wheat
  • Crustaceans
  • Egg
  • Fish
  • Sesame
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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 be present: Milk, Soy, Sulphites)

1 tbsp

All-Purpose Flour

(Contains: Wheat)

1 tbsp

Whole Grain Mustard

(Contains: Mustard May be present: 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*

Calories800 kcal
Fat45 g
Saturated Fat15 g
Carbohydrate58 g
Sugar14 g
Dietary Fiber11 g
Protein43 g
Cholesterol120 mg
Sodium730 mg
Trans Fat0.5 g
Potassium1850 mg
Calcium150 mg
Iron7 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.
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Potato Masher
•Colander
•Large Pot
•Large Non-Stick Pan
•Aluminum Foil
•Measuring Cups

Cooking Steps

PDF
Roast veggies
1
  • 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.
Cook sweet potatoes
2
  • 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.
Prep
3
  • Meanwhile, peel, then finely chop shallot.
  • Finely chop tarragon leaves.
  • Pat steak dry with paper towels. Season with salt and pepper.
Sear and roast steak
4
  • 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.
Make sauce
5
  • 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.
Finish and serve
6
  • 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.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: The tarragon cream sauce was a hit, adding amazing flavour to the dish. Some found tarragon too licorice-like; consider substituting with thyme.
  • Ease of prep: Toss veggies in a bowl before roasting for better coating. Some found the timing tricky; the steak may need longer to cook.
  • Suggestions: Consider making the sauce just before serving to prevent thickening. Watch the salt in the sauce; some found it a bit salty.
  • Portions: Several customers noted small potato portions; consider adding extra sweet potato if needed.
AI-generated from customer reviews

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