Striploin Steak in Creamy Shallot Sauce
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Striploin Steak in Creamy Shallot Sauce

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.

Preparation Time40 minutes
Cooking Time10 minutes


serving amount

370 g

Striploin Steak

2 unit(s)

Russet Potato

1 unit(s)


113 g

Sugar Snap Peas

14 g

Parsley and Thyme

56 mL


(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

¼ tsp


¼ tsp


1.5 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp



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.


Parchment Paper
Baking Sheet
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Aluminum Foil


Roast potatoes
  • 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.
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 (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.
Make creamy shallot sauce
  • 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.
Cook snap peas
  • 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.
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 snap peas between plates.
  • Spoon creamy shallot sauce over steak.