Striploin Steak and Peach Chutney
with Roasted Potatoes
Sweet meets savoury in this summery striploin steak, topped with a luscious peach and basil chutney. Paired with crispy roasted potatoes and fresh snap peas, it’s a vibrant dish bursting with seasonal flavours
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Tenderloin Steak
1 unit(s)
Stone Fruit
7 g
Basil
350 g
Yellow Potato
4 tbsp
Mango Chutney
(May contain traces of: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
1 unit(s)
Shallot
1 tbsp
Red Wine Vinegar
(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
113 g
Sugar Snap Peas
10 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel, then thinly slice shallot.
- Trim Snap peas.
- Halve, pit then cut peach into 1/4-inch pieces.
- Pat steak dry with paper towels. Season all over with Montreal Steak Spice.
- Remove any brown spots from potatoes, then cut cut into 1/2-inch cubes.
- To an unlined parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Heat a small pot over medium heat. When hot add 1 tbsp oil, then shallot and peaches. Cook for 3-4 min, stirring often until peaches are tender.
- Add vinegar. Cook for 1 min until vinegar is absorbed.
- Remove the pot from the heat. Add the mango chutney. Stir to combine. Set aside.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and snap peas. Cook for 3-4 min, stirring often, until tender-crisp.
- Transfer snap peas to large bowl. Add the garlic spread, then toss to coat. Cover with foil and set aside to keep warm.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook 1-2 per side, until browned. (NOTE: Steak will finish cooking in step _ .)
- Remove from heat and transfer steak to an unlined baking sheet. Roast in the middle of the oven __-__ min or until cooked to desired doneness.**
- When steak are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Thinly slice basil.
- Thinly slice tenderloin.
- Add basil to the chuntey. Stir to combine,
- Divide, potatoes, steaks and snap peas between plates.
- Spoon the chutney over the steaks.