Seared Steaks & Cipollini Onion Sauce
Buttered Potatoes & Tangy Beet Salad
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
Late fall is looking good and feeling good when you cozy up around a special steak dinner. Roasted beets put the season on show, tossed with crisp radishes in a red wine and mustard vinaigrette. Bite-size baby potatoes get boiled, buttered and boosted with our Up the Steaks seasoning blend. After searing, top sirloin beef leaves the pan behind for a quick sauce concocted from sweet cipollini onions, the most adorable in the allium family.
We will send you:
- 2 Top sirloin beef medallions
- 450g Baby potatoes
- 225g Red beets
- 100g Radishes
- 100g Cipollini onions (or pearl onions)
- 30ml Red wine vinegar
- 15ml Whole-grain mustard
- 30ml Vegetable demi-glace
- 10g Up the Steaks spices (garlic salt, garlic, black pepper, mustard, onion, coriander, dill, cayenne pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Medium pan
Strainer
Peeler
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
52 g
Saturated Fat
19 g
Sodium
1040 mg
Total Carb
56 g
Sugars
13 g
Protein
41 g
Fibre
9 g
Preparation
Roast the beets
Preheat the oven to 450°F. Peel and medium-dice the beets. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 20 to 23 min., until tender.
Boil the potatoes
Meanwhile, medium-dice the potatoes. Place in a medium pot and cover with salted water. Bring to a boil, 14 to 18 min., until tender. Drain and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions), ⅓ of the spices and S&P; toss well.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; season with the remaining spices. In a medium pan, heat a drizzle of oil on medium-high. Add the steaks* and cook, 3 to 5 min. per side, 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. Reserve the pan.
Make the salad
Meanwhile, cut the radishes into ½ inch wedges. In a large bowl, combine the vinegar (start with ½), ½ the mustard, 2 tbsp oil (double for 4 portions) and S&P. Add the radishes and beets; toss well.
Make the sauce
Halve and peel the onions. In the reserved pan, heat a drizzle of oil on medium-high. Add the onions and sauté, separating the petals, 3 to 4 min., until beginning to soften. Add the demi-glace, remaining mustard and 3 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
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.
