Steak and Tarragon Cream Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Steak and Tarragon Cream Sauce

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.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

285 g

Top Sirloin Steak

227 g

Brussels Sprouts

2 unit(s)

Sweet Potato

113 g


1 unit(s)


7 g


56 mL


(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


2 tbsp


½ tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp



Nutrition Values

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
Large Pot
Large Non-Stick Pan
Aluminum Foil
Measuring Cups


Roast veggies
  • 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
  • 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.
Sear and roast steak
  • 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
  • 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
  • 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.