Striploin Steak and Tarragon Cream Sauce

Special

with Sweet Potato Mash and Roasted Veggie Duo

35 min

Difficulty: 2/3

French

Steak and mushrooms are a match made in heaven. For this dish, tender steak is topped with a savoury mushroom and tarragon cream sauce that will make any day feel like a special occasion. Ingredients: Striploin steak • Sweet potato • Brussels sprouts • Mushrooms • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • All-purpose flour (wheat) • Tarragon.

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Utensils

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Potato Masher

Large Non-Stick Pan

Aluminum Foil

Measuring Cups

Colander

Ingredients

Striploin Steak

370 g

Brussels Sprouts

227 g

Sweet Potato

2 unit(s)

Mushrooms

113 g

Shallot

1 unit(s)

Tarragon

7 g

Cream

56 mL

Beef Broth Concentrate

2 unit(s)

Garlic Spread

2 tbsp

All-Purpose Flour

1 tbsp

Whole Grain Mustard

1 tbsp

Pepper

0.125 tsp

Oil

2 tbsp

Unsalted Butter

0.5 tbsp

Salt

0.063 tsp

Preparation

Halve Brussels sprouts (if large, quarter them).
Quarter mushrooms.
Add Brussels sprouts, mushrooms and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper.
Roast in the top of the oven until tender, 16-20 min.
Add half the garlic spread to the baking sheet with veggies and toss to coat.

Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Once boiling, reduce heat to medium. Simmer, uncovered, until sweet potatoes are fork-tender, 10-12 min. Drain and return to the same pot, off heat.
Mash remaining garlic spread into sweet potatoes until smooth, then season with salt and pepper.

Meanwhile, peel, then finely chop shallot.
Finely chop tarragon leaves.
Pat steaks dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden, 1-2 min per side.
Remove from heat and transfer steaks to an unlined baking sheet.
Roast in the middle of the oven until cooked to desired doneness, 4-7 min.**
Carefully wipe the pan clean.
When done, transfer steaks to a cutting board. Loosely cover with foil and set aside to rest for 5 min.

Meanwhile, reheat the same pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) butter, then shallots. Cook, stirring often, until softened, 2-3 min.
Sprinkle flour over top. Cook, stirring often, until flour coats shallots, 30 sec.
Add cream, broth concentrate, mustard, half the tarragon, 1/8 tsp (1/4 tsp) salt, 1/8 tsp (1/4 tsp) pepper and 1/2 cup (1 cup) water. Cook, stirring often, until sauce thickens slightly, 1-2 min.