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Seared sirloin steakswith dijon cornichon pan sauce - Extra large standard

Seared Sirloin Steaks with Dijon-Cornichon Pan Sauce

Roasted Carrots, Beets & Baby Potatoes

730 cals

35 mins

Description

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.

Contains:

Milk, Mustard, Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Top sirloin beef medallions

  • 200g Carrots (orange or multicoloured)

  • 225g Yellow beets

  • 450g Baby potatoes

  • 1 Bunch of chervil

  • 30g Vegetable demi-glace

  • 15ml Dijon mustard

  • 16g Cornichons

  • 45ml Heavy cream

  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat

35g

Saturated Fat

15g

Sodium

1020mg

Total carbs

62g

Sugar

16g

Protein

41g

Fibres

10g

Recipe Instructions

Seared Sirloin Steaks with Dijon-Cornichon Pan Sauce - Step #1 Roast the vegetables
Step 1: Roast the vegetables
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Peel and medium-dice the beets. Halve the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender. Keep warm.
Seared Sirloin Steaks with Dijon-Cornichon Pan Sauce - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, roughly chop the cornichons. Finely chop the chervil leaves and stems.
Seared Sirloin Steaks with Dijon-Cornichon Pan Sauce - Step #3 Cook the steaks
Step 3: 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 spices and S&P. Cook, 3 to 5 min. per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Seared Sirloin Steaks with Dijon-Cornichon Pan Sauce - Step #4 Make the sauce
Step 4: Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Add the cornichons, demi-glace, cream and 1 tbsp water (double for 4 portions). Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until slightly reduced. Add the mustard, ½ the chervil, 1 tbsp butter (double for 4 portions) and a pinch of S&P; stir well.
Seared Sirloin Steaks with Dijon-Cornichon Pan Sauce - Step #5 Plate your dish
Step 5: Plate your dish
Divide the vegetables between your plates. Top with the steaks. Spoon the sauce over. Garnish with the remaining chervil. Bon appétit!