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Striploin Steak and Lyonnaise-Style Potatoes
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Striploin Steak and Lyonnaise-Style Potatoes

Striploin Steak and Lyonnaise-Style Potatoes

with Dijon Cream Sauce

Ooh la la! This French-inspired twist on the classic steak dinner features tender steak topped with a tangy Dijon cream sauce, buttery sliced potatoes and onions, along with garlicky green veggies. Get ready to experience delicious decadence in every bite.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

370 g

Striploin Steak

360 g

Yellow Potato

170 g

Green Beans

113 g

Yellow Onion

113 g

Sugar Snap Peas

2 unit

Garlic, cloves

7 g


56 mL


(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites)

1.5 tsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories870 kcal
Fat50 g
Saturated Fat23 g
Carbohydrate50 g
Sugar10 g
Dietary Fiber7 g
Protein51 g
Cholesterol175 mg
Sodium690 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Cups
Small pot


Roast potatoes and onions

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Peel, then cut onion into 1/4-inch slices. Add potatoes, onions and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. Roast in middle of the oven, flipping halfway through, until potatoes are tender and golden-brown, 20-22 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Cook steak

Meanwhile, pat steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Sear until golden-brown, 2-3 min per side. Remove from heat. Transfer steak to an unlined baking sheet. Roast in the bottom of the oven until cooked to desired doneness, 4-6 min.** When steak is done, transfer to a separate cutting board. Loosely cover with foil and set aside to rest for 5 min. Carefully wipe the pan clean.

Prep and cook green veggies

Meanwhile, trim green beans. Trim snap peas. Peel, then mince or grate garlic. Reheat the same pan over medium-high. When hot, add green beans, snap peas, 1/4 cup water and 1 tbsp butter (dbl both 4 ppl). Cook, stirring occasionally, until butter melts and water evaporates, 4-5 min. Add half the garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper, to taste. Transfer veggies to a plate, then cover to keep warm.

Make sauce

Meanwhile, heat a small pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add remaining garlic. Cook, stirring often, until fragrant, 30 sec. Add cream, Dijon and half the cooking wine. Season with salt and pepper. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.

Finish potatoes

When potatoes and onions are done, reheat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add onions, potatoes and remaining cooking wine. Cook, stirring occasionally, until wine has been absorbed, 1-3 min. Season with salt and pepper, then stir to combine.

Finish and serve

Thinly slice chives. Thinly slice steak. Divide veggies, potatoes and steak between plates. Pour any juices from the cutting board over steak. Spoon sauce over steak. Sprinkle chives over potatoes and steak.

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