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Fresh pre-cut ingredients
20 minutes

Steak Frites with Mustard Pan Sauce

Beet & Lettuce Salad

Cooking time

20 minutes

Servings

2/4

Calories

950 /serving

No mis-steak about it, this recipe is a winner. Our version of the French bistro fave features cuts of top sirloin beef, pan-seared to their juicy best. What else would you serve them with but frites, bien sûr! In this case, the fries take the form of roasted potato wedges cut thick for a meatiness of their own. Working from the pan fond, you’ll whip up a velvety sauce with whole-grain mustard and apple cider vinegar. Salad with that? Oui, and top it with beets.

We will send you:

  • 300g Top sirloin beef medallions
  • 450g Potatoes
  • 15ml Minced garlic
  • 1 Head of lettuce
  • 100g Matchstick beets
  • 30ml Apple cider vinegar
  • 30ml Whole-grain mustard
  • 12g Beef demi-glace
  • 5.5g Montreal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pan
Sheet pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
63 g
Saturated Fat
18 g
Sodium
1300 mg
Total Carb
55 g
Sugars
6 g
Protein
43 g
Fibre
6 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, adding ½ the garlic and flipping halfway, 20 to 25 min., until browned and tender.
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Cook the steaks
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the steaks* dry with paper towel; season with the spices and S&P. Cook, 3 to 5 min. per side, 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 in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
a picture
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the demi-glace, ⅔ of the mustard, ½ the vinegar and 2 tbsp water (double for 4 portions). Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until reduced. Off the heat, add 2 tbsp butter (double for 4 portions); stir well. Transfer to a bowl and keep warm.
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Make the salad
Separate the lettuce leaves, discarding the root end; tear the leaves. In a large bowl, combine the remaining mustard, remaining vinegar, 2 tbsp olive oil (double for 4 portions) and S&P. Add the lettuce and beets; toss well.
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Plate your dish
Divide the potatoes, steaks and salad between your plates. Spoon the sauce over the steaks. Bon appétit!

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