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Seared Sirloin Steaks with Dijon Cornichons Pan Sauce

Roasted Carrots, Beets & Baby Potatoes

Cooking time

35 minutes

Servings

2/4

Calories

710 /serving

We can’t stop won’t stop with the pan sauce that adorns this week’s steak dinner. You’ll make it with some of the best-loved accompaniments for meat—hello, pickles and mustard—and go gourmet by adding cream, demi-glace and fresh chervil for delicate anise notes. The result is a sumptuous and addictive pour over. And it’s not just fork-soft potatoes that you’ll be plating with the meat, but the bold hues of roasted beets and carrots. Garnish the works with more chervil, before cherishing every bite.

We will send you:

  • 300g Top sirloin beef steaks
  • 200g Carrots
  • 225g Yellow beets
  • 1 Garlic clove
  • 450g Baby potatoes
  • 1 Bunch of chervil
  • 30g Vegetable demi-glace
  • 15ml Dijon mustard
  • 16g Cornichons
  • 30ml Heavy cream
  • 8g Superior Steak spice blend (dehydrated vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, black pepper)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pan
Peeler
Sheet pan
Oil
Salt & pepper
Parchment paper
1 or 2 tbsp Butter
Total Fat
33 g
Saturated Fat
13 g
Sodium
1130 mg
Total Carbs
62 g
Sugars
16 g
Protein
41 g
Fibres
10 g
Preparation
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Roast the vegetables
Preheat the oven to 450°F. Halve the potatoes (or quarter if large). Peel and medium-dice the beets. Halve the carrots. On a lined sheet pan, toss the potatoes, beets and carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the vegetables roast, mince the garlic. Roughly chop the cornichons. Finely chop the chervil leaves and stems.
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Cook the steaks
In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with the remaining spice blend and S&P. Add the steaks* to the pan and cook, 3 to 5 minutes per side or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and let rest for 5 minutes before slicing against the grain. Reserve the pan.
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Make the pan sauce
In the reserved pan of fond, heat a drizzle of oil on medium. Add the garlic and sauté, stirring often, 1 to 2 minutes, until fragrant. Add the cornichons, demi-glace, cream and 1 tbsp water (double for 4 portions). Cook, 1 to 2 minutes, stirring occasionally and scraping up any fond from the bottom of the pan, until slightly reduced. Add as much Dijon mustard as you’d like, ½ the chervil, 1 tbsp butter (double for 4 portions) and stir to combine; lightly season with S&P to taste.
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Plate your dish
Divide the roasted vegetables between your plates. Top with the sliced steaks. Spoon the pan sauce over the steaks. Garnish with the remaining chervil. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.