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Pan-Seared Steaks

Pan-Seared Steaks

with Pan Sauce and Parsley-Butter Potatoes

Steak Night
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Our tasty pan sauce pulls no punches, and this dish really lets it shine. For balance, we've paired it with warm roasted potatoes and crunchy green beans.

Allergens:Mustard/MoutardeMilk/LaitWheat/BléSoy/Soja

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

340 g

Top Sirloin Steak

360 g

Yellow Potato

170 g

Green Beans

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde)

1 unit

Beef Broth Concentrate

2 unit

Garlic, cloves

2 tbsp

Gravy Spice Blend

(ContainsWheat/Blé, Soy/Soja)

7 g

Parsley

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories730 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate47 g
Sugar5 g
Dietary Fiber6 g
Protein46 g
Cholesterol121 mg
Sodium650 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown and tender, 25-28 min.

2

Meanwhile, finely chop parsley. Trim, then halve green beans. Peel, then mince or grate garlic. Cut 2 tbsp butter (dbl for 4 ppl) into small pieces.

3

Heat a large non-stick pan over medium-high heat. While the pan heats, pat steaks dry with paper towels, then season with salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until golden-brown, 2-3 min per side. Transfer steaks to one side of another parchment-lined baking sheet. (NOTE: Steaks will finish cooking in step 4.)

4

Add green beans and 1/2 tbsp oil (dbl for 4 ppl) to the other side of the baking sheet with steaks. Season with salt and pepper, then toss to coat. Roast steaks and green beans in the top of the oven, until green beans are tender and steaks are cooked to desired doneness, 6-8 min.**

5

Meanwhile, carefully wipe the pan (from step 3) clean, then heat over medium. When hot, add half the butter, then garlic and Gravy Spice Blend. Season with pepper. Cook, stirring often, until fragrant, 30 sec. Add 1 cup water (dbl for 4 ppl), broth concentrate and Dijon. Stir to combine, then bring to a simmer. Simmer, stirring occasionally, until sauce thickens, 2-3 min.

6

Set steaks aside to rest for 2-3 min. Cover green beans to keep warm. When potatoes are done, add remaining butter and half the parsley, then toss to combine. Thinly slice steaks. Divide steaks, potatoes and green beans between plates. Drizzle pan sauce over steaks. Sprinkle remaining parsley over top.