Beef-Ribeye and Creamy Shallot Sauce
with Garlic-Thyme Roasted Potatoes and Sugar Snap Peas- Milk
- Wheat
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
Ingredients: Ribeye steak • Russet potato • Sweet potato • Sugar snap peas • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Herb mix (parsely, thyme) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
370 g
Ribeye 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
5 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Strip 1 tsp (2 tsp) thyme leaves from stems.
- Remove any brown spots from potatoes. Peel, then cut into 1/2 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 half the garlic salt and 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 top and the middle of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then finely chop shallot.
- Roughly chop parsley.
- Trim snap peas.
- Heat a medium non-stick pan (large pan for 4 servings) over medium high.
- While the 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. Cook for 1-2 min per side, until browned.
- Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 8-12 min or until cooked to desired doneness.**
- Meanwhile, carefully wipe the pan clean.
- Reheat the same pan over medium.
- Add 1/2 tbsp (1 tbsp) oil and snap peas. Season with salt and pepper.
- Cook for 3-4 min, stirring occastionally, until tender-crisp.
- Transfer to a plate. Cover to keep warm.
- 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.
- Reheat the same pan over medium-low.
- Add 1 tbsp (2 tbsp) butter and shallots. Cook for 1-2 min, stirring often, until tender and golden.
- Sprinkle half the Cream Sauce Spice Blend (use all for 4 servings) over top. Stir to coat.
- Add cream and 1/3 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.
- Stir any resting juices from steaks into sauce.
- Thinly slice steaks.
- Divide potatoes, snap peas and steak between plates.
- Spoon sauce over steak.
- Sprinkle remaining parsley over top.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook sirloin steak.
