Striploin Steak and Lyonnaise-Style Potatoes
with Dijon Cream Sauce
Ooh la la! This French-inspired twist on the classic steak dinner features tender beef topped with a tangy Dijon cream sauce, buttery sliced potatoes and garlicky Brussels sprouts. 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.
Ingredients
370 g
Striploin Steak
350 g
Yellow Potato
227 g
Brussels Sprouts
1 unit
Yellow Onion
2 unit
Garlic, cloves
7 g
Chives
56 mL
Cream
(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)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450ËšF. Wash and dry all produce. Cut potatoes into 1/4-inch rounds.Peel, then cut onion into 1/2-inch slices.Add potatoes, onions and 1/2 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1/2 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.)
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 (2 tbsp) oil, 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, 5 min. Carefully wipe the pan clean.
Meanwhile, halve Brussels sprouts (if larger, quarter them).Peel, then mince or grate garlic.Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan until melted. Add Brussels sprouts. Cook, stirring occasionally, until tender, 5-7 min. Add half the garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.Remove from heat. Transfer Brussels sprouts to a plate, then cover to keep warm.
Meanwhile, heat a small pot over medium heat.When hot, add 1 tbsp (2 tbsp) butter, 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, 1-3 min.
When potatoes and onions are done, reheat the same pan (from step 3) over medium.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add potatoes and onions and remaining cooking wine. Cook, stirring occasionally, until wine is absorbed, 1-3 min. Season with salt and pepper, then stir to combine.
Thinly slice chives.Thinly slice steak. Divide Brussels sprouts, potatoes and steak between plates.Pour any resting juices from the cutting board over steak.Spoon sauce over steak.Sprinkle chives over potatoes and steak.
