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Gluten Free

Seared Steaks with Roasted Garlic ‘Hollandaise’

Golden Potato Wedges & Green Salad

Cooking time

25 minutes

Servings

2/4

Calories

990 /serving

If you’re of the opinion that hollandaise only goes with eggs Benedict, tonight’s recipe is sure to make you reconsider. We whip up the creamy sauce Goodfood-style by combining roasted garlic with mayonnaise, butter, a splash of apple cider vinegar and a sprinkle of fresh chives. The result is the perfect accompaniment to juicy cuts of sirloin steak, seasoned with Montreal steak spice and pan seared until cooked just the way you like it. Golden roasted potato wedges round out this delectable dinner.

We will send you:

  • 300g Top sirloin beef steaks
  • 450g Potatoes
  • 1 Bunch of chives
  • 60g Radishes
  • 1 Lettuce
  • 60ml Mayonnaise
  • 30ml Apple cider vinegar
  • 2 Roasted garlic cloves
  • 8g Montreal steak spice blend (salt, mustard, black pepper, onion, garlic, dill seed, thyme, caraway seed, coriander, paprika, sunflower oil, crushed chili, Cayenne pepper)

Contains: Egg, Milk, Mustard, Sulphites

You will need:

Medium pan
Sheet pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
72 g
Saturated Fat
18 g
Sodium
740 mg
Total Carb
46 g
Sugars
3 g
Protein
40 g
Fibre
5 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into 1-inch-thick wedges. On a lined sheet pan, toss the potatoes 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, 25 to 30 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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Cook the steaks
While the potatoes cook, 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 and rest for 5 minutes before thinly slicing against the grain.
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Mise en place
While the steak cooks, roughly chop the lettuce, discarding the root end. Thinly slice the radishes into rounds; place in a bowl of cold water. Thinly slice the chives. Mince the roasted garlic. In the microwave, melt 2 tbsp of butter (double for 4 portions).
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Make the roasted garlic ‘hollandaise’
In a bowl, combine the mayonnaise, melted butter, roasted garlic, ½ the apple cider vinegar, ½ the chives and 1 tbsp of water (double for 4 portions); season with S&P to taste. Stir to combine thoroughly.
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Make the salad & serve
In a bowl, combine the lettuce, radishes (drain before adding), remaining vinegar and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste and toss to combine thoroughly. Divide the roasted garlic ‘hollandaise’ between your plates and spread out in a circular motion. Top with the finished steaks and roasted potatoes. Garnish with the remaining chives. Serve the salad on the side. Bon appétit!

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