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, along with buttery sliced potatoes and garlicky broccoli. 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
Broccoli
1 piece
Yellow Onion
2 piece
Garlic, cloves
7 g
Chives
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
¼ tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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, cut broccoli into bite-sized pieces.
- Peel, then mince or grate garlic.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan until melted.
- Add broccoli and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min.
- Add half the garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.
- Remove from heat. Transfer broccoli 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 broccoli, 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.