Striploin Steak in Creamy Shallot Sauce

Name: Striploin Steak in Creamy Shallot Sauce with Herby Potatoes
Total time: 40 min
Yield: 2
Cuisine: French
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; 4 tbsp White Cooking Wine; 1 tbsp All-Purpose Flour; 1 tsp Garlic Salt; ½ tbsp Dijon Mustard; ¼ tsp Pepper*; ¼ tsp Salt*; 1.5 tbsp Unsalted Butter*; 2 tbsp Oil*

with Herby Potatoes

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This luscious and lavish feast is perfect for two. The silky shallot sauce adds a rich, creamy finish to tender striploin steak!

Allergens:

Milk

•Schwefeldioxide und Sulfite

•Hvede

•Senf

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.

Preparation Time40 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

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

4 tbsp

White Cooking Wine

1 tbsp

All-Purpose Flour

1 tsp

Garlic Salt

½ tbsp

Dijon Mustard

Not included in your delivery

¼ tsp

Pepper*

¼ tsp

Salt*

1.5 tbsp

Unsalted Butter*

2 tbsp

Oil*

Nutrition Values

Calories840 kcal

Fat45 g

Saturated Fat19 g

Carbohydrate56 g

Sugar6 g

Dietary Fiber6 g

Protein50 g

Cholesterol155 mg

Sodium1180 mg

Trans Fat1 g

Potassium1750 mg

Calcium125 mg

Iron9 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.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Medium Pot

•Measuring Cups

•Large Non-Stick Pan

•Aluminum Foil

•Colander

Cooking Steps

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 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.

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.