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Striploin Steak in Creamy Leek Sauce
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Striploin Steak in Creamy Leek Sauce

Striploin Steak in Creamy Leek Sauce

with Herby Potatoes

This luscious and lavish feast is perfect for two. All the care you'll put into the silky leek sauce will be worth it to create a rich cloak on tender striploin steak!


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

Preparation Time40 minutes


serving amount

370 g

Striploin Steak

460 g

Russet Potato

56 g

Leek, sliced

170 g

Green Beans

14 g

Parsley and Thyme

56 mL


(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tbsp

Dijon Mustard

(Contains Mustard)

1 tsp

Garlic Salt

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


2 tbsp



Nutrition Values

Calories840 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate59 g
Sugar7 g
Dietary Fiber7 g
Protein52 g
Cholesterol155 mg
Sodium1520 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
Medium Pot
Measuring Cups
Aluminum Foil
Large Non-Stick Pan
Paper Towel


Roast potatoes

Before starting, preheat oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, half the thyme sprigs and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.


Meanwhile, add 4 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. (TIP: Reduce heat to low if water is boiling before needed. Return to a boil before cooking the beans in step 5.)Meanwhile, trim green beans. Roughly chop parsley. Strip thyme leaves from remaining stems, then finely chop.

Cook steak

Heat a large non-stick pan over medium-high heat. While the pan heats, pat steak dry with paper towels. Season with remaining garlic salt and pepper. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Sear until golden-brown, 1-2 min per side Remove from heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 6-10 min.**Transfer to a cutting board. Loosely cover with foil and set aside to rest for 5 min.

Make creamy leek sauce

While steak rests, reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then leeks and cooking wine. Season with salt and pepper. Cook, stirring often, until leeks are tender and wine is absorbed, 3-4 min. Sprinkle Cream Sauce Spice Blend and chopped thyme over leeks. Stir to coat, 30 sec. Add cream, Dijon and 1/2 cup water (3/4 cup for 4 ppl). Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 3-4 min. Remove from heat, then cover to keep warm.

Cook beans

Meanwhile, add green beans to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-3 min. Drain green beans and return to the same pot, off heat. Season with salt and pepper. Add half the parsley and 1/2 tbsp butter (dbl for 4 ppl). Toss to coat green beans. Cover to keep warm.

Finish and serve

Thinly slice steak. Stir any steak resting juices into sauce. Season with salt and pepper, to taste. Sprinkle remaining parsley over potatoes, then toss to coat. Divide steak, potatoes and green beans between plates. Spoon creamy leek sauce over steak.

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