Seared Steaks & Cipollini Onion Sauce
with Buttered Potatoes & Tangy Beet Salad
Cooking time
25 minutes
Servings
2/4
Calories
860 /serving
Late fall is looking good and feeling good on a cozy steak night. Roasted beets, in a red wine and mustard vinaigrette, put the season on show. Buttered potatoes join pan-seared top sirloin in a quick sauce concocted from sweet cipollini onions, the most adorable allium.
We will send you:
- 2 Top sirloin beef medallions
- 100g Radishes
- 100g Cipollini onions (or pearl onions)
- 225g Red beets
- 450g Baby potatoes
- 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 pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
3 or 6 tbsp Butter
Total Fat
53 g
Saturated Fat
19 g
Sodium
1070 mg
Total Carb
56 g
Sugars
14 g
Protein
39 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; 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 before slicing. 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 often, 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.
