Striploin Steak in Creamy Shallot Sauce
with Herby Potatoes
This luscious and lavish feast is perfect for two. The silky shallot sauce adds a rich, creamy finish to tender striploin steak!
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
2 unit(s)
Russet Potato
1 unit(s)
Shallot
113 g
Sugar Snap Peas
14 g
Parsley and Thyme
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites)
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tsp
Garlic Salt
1.5 tsp
Dijon Mustard
(Contains Mustard)
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the 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 (2 tbsp) oil 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.)Meanwhile, trim snap peas.Peel, then finely chop shallot.Roughly chop parsley.Strip remaining thyme leaves from stems, then finely chop.
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 (2 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per sideRemove 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.
While steak rests, reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then shallots and cooking wine. Cook, stirring often, until shallots are tender and wine is absorbed, 3-4 min.Sprinkle flour and chopped thyme over shallots. Stir to coat, 30 sec.Add cream, Dijon and 1/2 cup (3/4 cup) water. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 3-4 min. Remove from heat, then cover to keep warm.
Meanwhile, return water to a boil over high. Add snap peas to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-3 min.Drain snap peas and return to the same pot, off heat. Season with salt and pepper.Add half the parsley and 1/2 tbsp (1 tbsp) butter. Toss to coat.Cover to keep warm.
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 snap peas between plates. Spoon creamy shallot sauce over steak.
