Beef Steak in Creamy Shallot Sauce
with Herby Potatoes- Milk
- Sulphites
- Wheat
- Mustard
- Sesame
- Wheat
- Gluten
- Tree nuts
- Mustard
- Soy
- Egg
- Fish
- Milk
- Sulphites
- Crustaceans
- May contain traces of allergens
- Peanuts
- Triticale
This luscious feast will make a standard weeknight feel like an occasion. Silky shallot sauce adds a rich, creamy finish to tender steak, and the whole meal is rounded out with buttery sugar snap peas and herby potatoes. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Russet potato • Top sirloin steak • Sugar snap peas • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Herb mix (parsley, thyme) • All-purpose flour (wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
285 g
Top Sirloin Steak
2 unit
Russet Potato
1 unit
Shallot
113 g
Sugar Snap Peas
14 g
Parsley and Thyme
56 mL
Cream
(Contains: Milk)
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
1 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Sesame, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans, Peanuts)
4 g
Garlic Salt
(May be present: Sesame, Wheat, Tree nuts, Mustard, Soy, Milk, Sulphites, Peanuts, Triticale)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Sesame, Wheat, Gluten, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
1.5 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, half the thyme sprigs and 1 tbsp (2 tbsp) oil. Season with half the garlic 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.
- Meanwhile, to a medium pot, add 4 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high. (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.
- 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 1-2 min per side, until golden.
- Remove from heat, then transfer steak to an unlined baking sheet.
- Roast in the top of the oven for 6-10 min, until cooked to desired doneness.**
- 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 for 3-4 min, stirring often, until shallots are tender and wine is absorbed.
- Sprinkle flour and chopped thyme over shallots. Stir for 30 sec, to coat.
- Add cream, Dijon and 1/2 cup (3/4 cup) water. Bring to a simmer. Cook for 3-4 min, stirring often, until sauce thickens slightly.
- Remove from heat, then cover to keep warm.
- Meanwhile, return water to a boil over high. Add snap peas to the boiling water. Cook for 1-3 min, stirring occasionally, until tender-crisp.
- 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.
- Sprinkle remaining parsley over potatoes, then toss to coat.
- Divide steak, potatoes and snap peas between plates.
- Spoon creamy shallot sauce over steak.
If you've opted for sirloin steak, cook in the same way the recipe instructs you to cook striploin steak.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The creamy shallot sauce was a standout, with some calling it the best sauce they've had from HelloFresh.
- Ease of prep: Cooking times may need slight adjustment; some found the steak needed a bit longer than the recipe suggested.
- Suggestions: Consider adding a side salad, such as arugula, to round out the meal and add freshness.
- Portions: Some felt the portion sizes were small, particularly for the sugar snap peas and overall value.
