Steaks with Mushroom Stroganoff Sauce
Roasted Green Beans
Cooking time
25 minutes
Servings
2/4
Calories
420 /serving
Yes, there can still be stroganoff when you’ve off-switched dairy! Fresh thyme, cleverly deployed almond milk and conveniently pre-sliced mushrooms take care of mouth-watering sensations. This old world classic nicely sauces seared top sirloin, with tender-crisp veg on the side.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 200g Green beans (or string peas)
- 4g Thyme
- 50g Diced onions
- 225g Sliced mushrooms
- 60ml Almond milk
- 30ml Vegetable demi-glace
- 8g Montréal Steak House spices (sea salt, spices, onion, garlic, mustard, coriander seeds, thyme, canola oil)
Contains: Almonds • Mustard
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
20 g
Saturated Fat
7 g
Sodium
650 mg
Total Carb
17 g
Sugars
7 g
Protein
42 g
Fibre
5 g
Preparation
Roast the green beans
- Preheat the oven to 450°F.
- Remove the stem ends of the green beans.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 5 to 8 min., until crisp-tender.
Cook the steaks
- Meanwhile, pat the steaks dry; season with the 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, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the sauce
- Pick the thyme leaves off the stems; roughly chop the leaves.
- Heat the reserved pan on medium-high.
- Add the onions and mushrooms. Sauté, 3 to 4 min., until nicely browned.
- In the last min., add the thyme; stir well.
- Add the almond milk, demi-glace, 2 tbsp water (double for 4 portions) and S&P.
- Simmer, scraping up any browned bits, 2 to 3 min., until slightly thickened.
Plate your dish
- Divide the steaks and green beans between your plates.
- Spoon the sauce over the steaks. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
