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Steak 'Frites'

Steak 'Frites'

with Creamy Horseradish Sauce

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We're trading in the traditional spuds for seasonal root veggies in our fun take on steak frites. Served alongside a tangy horseradish sauce, we think you'll love it.

Allergens:Sulphites/SulfiteMilk/LaitWheat/Blé

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

285 g

Beef Steak

340 g

Parsnip

1 tbsp

Horseradish

(ContainsSulphites/Sulfite)

7 g

Rosemary

170 g

Carrot

2 tsp

Garlic Powder

⅓ cup

Sour Cream

(ContainsMilk/Lait)

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

113 g

Couscous

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

Not included in your delivery

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3276 kJ
Calories783 kcal
Fat29 g
Saturated Fat0 g
Carbohydrate87 g
Sugar0 g
Dietary Fiber15 g
Protein41 g
Cholesterol0 mg
Sodium537 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Kettle
Instructionsarrow up iconarrow up icon
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1

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

2

Prep: Wash and dry all produce. Finely chop 2 tsp rosemary leaves (double for 4 people.)

3

Roast the veggies: Toss the carrots, parsnips and chopped rosemary on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.

4

Prep the steak: Pat the steak dry with paper towels, then sprinkle both sides with garlic powder, and season with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the steak. Cook for 4-7 min per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.)

5

Make the horseradish sauce: Meanwhile, bring a kettle of water to a boil. In a small bowl, combine the sour cream, vinegar and horseradish. Season with salt and pepper.

6

Make the couscous: Combine the couscous and broth concentrate in a large bowl. Stir in 11/4 cups boiling water (double for 4 people.) Cover and let stand for 5 min.

7

Finish and serve: Thinly slice the steak and serve alongside the veggie frites and couscous. Drizzle the steak with the horseradish sauce. Enjoy!