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20 minutes

Seared Steaks with Tartar Sauce

Roasted Brussels Sprouts & Beets

Cooking time

20 minutes

Servings

2/4

Calories

730 /serving

Meat and two veg get equal billing on these pretty fall plates. But the real marquee moment belongs to the tartar sauce. It delivers a double dose of briny flavours with capers and cornichons smoothed in mayo and fresh dill. For a sharp meets creamy effect, spread it artistically below your expertly pan-seared steaks. Slip oven-tender Brussels sprouts and beets on the side and garnish the whole lot with crisped onions and more dill.

We will send you:

  • 340g Top sirloin beef medallions (high-protein serving)
  • 170g Brussels sprouts
  • 1 Bunch of dill
  • 500g Pre-cooked beets
  • 60ml Mayonnaise
  • 10g Capers
  • 5.5g Crispy onions
  • 16g Cornichons
  • 12g Montpellier to Moscow spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)

Contains: Eggs, Mustard

You will need:

Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
45 g
Saturated Fat
9 g
Sodium
1020 mg
Total Carb
38 g
Sugars
24 g
Protein
45 g
Fibre
11 g
Preparation
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Roast the vegetables
Preheat the oven to 450°F. Halve the Brussels sprouts (or quarter if very large). Quarter the beets. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Arrange in a single layer and roast, stirring halfway, 14 to 16 min., until browned and tender.
a picture
Mise en place
Pick the dill fronds off the stems; roughly chop the fronds. Roughly chop the cornichons.
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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 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 during cooking). Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
a picture
Make the tartar sauce
In a medium bowl, combine the cornichons, capers, mayo and up to ½ the dill; season with S&P.
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Plate your dish
Divide the tartar sauce between your plates and spread out in a circular motion. Top with the steaks and vegetables. Garnish with the crispy onions and remaining dill. Bon appétit!

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