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Steak Spice Striploin with Creamy Herb Mash & Choron Sauce

Warm String Bean Salad

Cooking time

35 minutes




1010 /serving

Right this way, to your table for two at our fine Parisian restaurant. For this special Valentine’s supper, you’ll dust AAA striploin in savoury steak spice and sear it to its juicy best. Formidably fluffy mashed potatoes get a little extra love in the form of sour cream and fresh-chopped chives, basil and parsley, for a soft contrast to the popping crunch of the warm string bean and cherry tomato salad. The pièce de resistance is pink-tinged Choron sauce, a tomato-spiked take on béarnaise named for the French chef who you’re doing proud.

We will send you:

  • 12.5oz AAA striploin steak for two
  • 450g Potatoes
  • 140g Cherry tomatoes
  • 1 Shallot (or onion)
  • 200g String beans
  • 14g Herb medley (basil, chives, parsley)
  • 15ml Tomato paste
  • 15ml Red wine vinegar
  • 60ml Mayonnaise
  • 43ml Sour cream
  • 8g Montreal-Style Steak spice blend (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)

Contains: Eggs, Milk, Mustard, Sulphites

You will need:

Medium pot
Large pan
Olive oil
3 or 6 tbsp Butter
Salt & pepper
Total Fat
66 g
Saturated Fat
21 g
790 mg
Total Carb
58 g
10 g
49 g
9 g
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Mise en place
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Peel, halve and mince the shallot. Halve the cherry tomatoes. Roughly chop the parsley leaves and stems. Thinly slice the chives. Pick the basil leaves off the stems, discarding the stems; roughly chop the leaves. Combine the herbs in a small bowl. In another small bowl, heat 2 tbsp butter (double for 4 portions) in the microwave, in 15 second increments, until melted.
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Make the creamy herb mash
Add the potatoes to the pot of boiling water and boil, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add the sour cream, ½ the herbs and 1 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
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Cook the steak
While the potatoes boil, in a large pan, heat a drizzle of oil on medium-high. Pat the steak dry with paper towel; season with the spice blend and S&P. Add the steak* to the pan and cook, 3 to 5 minutes per side, or until cooked as desired. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Cover and let the steak rest for at least 5 minutes before slicing it against the grain.
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Make the choron sauce
While the steak cooks, in a small bowl, combine the mayonnaise, melted butter, up to ⅓ of the shallot (to taste), ½ the red wine vinegar, ½ the remaining herbs and as much tomato paste as you’d like. Season with S&P to taste. Stir thoroughly to combine.
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Sauté the string beans
In the reserved pan of fond, heat a drizzle of olive oil on medium. Add the remaining shallot and sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add the string beans and 1 tbsp water (double for 4 portions); season with S&P. Sauté, stirring frequently, 2 to 4 minutes, until beginning to brown. Transfer to a medium bowl.
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Finish & serve
To the bowl of string beans, add the cherry tomatoes, remaining red wine vinegar and 2 tbsp olive oil (double for 4 portions); season with S&P and toss well to combine. Divide the creamy herb mash and warm string bean salad between your plates. Top the mash with the sliced steak. Garnish with the remaining herbs. Serve the choron sauce on the side. Bon appétit!

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