with Horseradish Sauce and Roasted Parsnips
Ingredients: Ribeye steak • Parsnip • Yellow potato • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Creamy horseradish sauce (egg, mustard) (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil) • Green onion.
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Ribeye Steak
370 g
Yellow Potato
350 g
Creamy Horseradish Sauce
1 tbsp
Garlic Puree
1 tbsp
Whole Grain Mustard
1 tbsp
Montreal Spice Blend
6 g
Green Onion
1 unit(s)
Parsnip
2 unit(s)
Sour Cream
43 mL
Sugar
0.25 tsp
Oil
2 tbsp
Salt
0.5 tsp
Pepper
0.125 tsp
Butter
2 tbsp
Milk
0.25 cup
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a large pot, add potatoes, garlic puree, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, peel, then cut parsnips into 1/2-inch rounds.
- Thinly slice green onions.
- On a parchment-lined baking sheet, add parsnips and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 12-14 min, until parsnips are golden.
- While parsnips roast, pat steaks dry with paper towels.
- Sprinkle Montreal Spice Blend over tops of steaks, then press down to adhere.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks, spiced-sides down. Cook for 2-3 min per side, until golden.
- Remove from heat. Transfer steaks to an unlined baking sheet, spiced-sides up.
- Roast in the top of the oven for 5-10 min, until cooked to desired doneness.**
- In a small bowl, combine creamy horseradish sauce, sour cream, mustard and 1/4 tsp (1/2 tsp) sugar. Set aside.
- When potatoes are fork-tender, drain and return to same pot, off heat.
- Mash 1/4 cup (1/2 cup) milk, 2 tbsp (4 tbsp) butter and half the green onions into potatoes until smooth.
- Season with salt and pepper.
- Slice steaks.
- Divide steaks, garlic mashed potatoes and roasted parsnips between plates.
- Serve horseradish sauce alongside for dipping.
- Sprinkle the remaining green onions over top.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook the sirloin steak.
910
kcal
Calories
48
g
Fat
18
g
Saturated Fat
72
g
Carbohydrate
14
g
Sugar
10
g
Dietary Fiber
50
g
Protein
140
mg
Cholesterol
1130
mg
Sodium
1
g
Trans Fat
2200
mg
Potassium
200
mg
Calcium
7.5
mg
Iron
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