Thanksgiving Spiced Steaks
with Cranberry Gravy & Potato Mash
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
We’re always thankful for juicy steak. Which is why we’re offering this twist on a holiday-themed dish that features everything we love about the harvest-time celebration—but makes top sirloin steaks the centrepiece at the table. Tradition rules for the sides though: soft-buttery potato mash, gently roasted carrots and shredded cabbage sweetened with maple syrup. A homemade quick-style cranberry gravy ties together this classy holiday spread that we’re guessing you’ll want to gobble right up!
We will send you:
- 2 Top sirloin beef medallions
- 450g Potatoes
- 300g Multicoloured Nantes carrots
- 150g Shredded cabbage
- 10g All-purpose flour
- 30ml Vegetable demi-glace
- 15ml Maple syrup
- 30ml Cranberry sauce
- 10g Savoury Thyme & Tarragon spices (paprika, sea salt, garlic, black pepper, onion, basil, tarragon, parsley, thyme, sage)
Contains: Milk, Wheat
You will need:
Medium pot
Medium pan
Strainer
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Whisk
Total Fat
39 g
Saturated Fat
17 g
Sodium
800 mg
Total Carb
82 g
Sugars
24 g
Protein
40 g
Fibre
9 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, 9 to 11 min., until partially cooked.
Make the mash
Meanwhile, medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. 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, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Finish the vegetables
Meanwhile, in a medium bowl, combine the cabbage, a drizzle of oil, ½ the maple syrup and S&P. When the carrots are partially cooked, remove from the oven and add the cabbage. Roast, 6 to 7 min., until the vegetables are browned and tender.
Make the cranberry gravy
In the reserved pan, heat 1 tbsp butter (double for 4 portions) on medium. Add the flour and cook, whisking constantly, 1 to 2 min., until a paste forms. Add the demi-glace, ½ the cranberry sauce, the remaining maple syrup and 1 cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 2 to 3 min., until thickened. If too thick, add water, 1 tbsp at a time, until you achieve your desired consistency. Add the remaining cranberry sauce and S&P; stir well.
Plate your dish
Divide the mash and vegetables between your plates. Top with the steaks. Spoon the cranberry gravy over. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
