Pan-Seared Steaks with Garlic ‘Hollandaise’
over Roasted Vegetable Grain Salad
Cooking time
25 minutes
Servings
2/4
Calories
1020 /serving
Slicing into these perfectly seared top sirloin steaks brings all sorts of satisfaction. And setting them atop a quickie ‘hollandaise’ steps it up even more. This take on a classic French sauce is smooth and creamy with melted butter and mayo, balanced with a drop of vinegar and pre-chopped garlic. Make a fluffy bed of bulgur and bring in roasted veggies to finish: hello, Brussels sprouts and hey there, turnips, it’s your turn to shine!
We will send you:
- 2 Top sirloin beef medallions
- 225g Turnips (or rutabaga)
- 200g Brussels sprouts
- 15ml Minced garlic
- 60ml Mayonnaise
- 30ml Red wine vinegar
- 80g Bulgur
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Peeler
Total Fat
74 g
Saturated Fat
17 g
Sodium
690 mg
Total Carb
51 g
Sugars
8 g
Protein
43 g
Fibre
12 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the Brussels sprouts lengthwise (quarter if large). Peel and halve the turnips; cut into ½ inch wedges. In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
Roast the vegetables
On a lined sheet pan, toss the turnips with a drizzle of oil, ⅓ of the spices and S&P. Roast, 5 min., until partially cooked. Remove from the oven and add the Brussels sprouts, a drizzle of oil, ½ the remaining spices and S&P; toss well. Roast, flipping and adding ½ the garlic halfway, 11 to 14 min., until tender and beginning to brown. Transfer to a large bowl.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the steaks* and cook, 3 to 5 min. per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the ‘hollandaise’ sauce
To the bowl of melted butter, add the mayo, remaining garlic, ⅓ of the vinegar, 1 tbsp water (double for 4 portions) and S&P; stir well.
Make the bulgur salad & serve
To the bowl of vegetables, add the bulgur, remaining vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P; toss well. Divide the ‘hollandaise’ sauce between your plates and spread out in a circular motion. Top with the steaks and bulgur salad. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
