Bistro Beef Steak with Roasted Vegetables
Making a bistro-style meal is easier than you think! It’s the simple sauce and great Canadian beef that make this sophisticated recipe so delicious! Use a cast-iron or heavy stainless steel skillet to pan-sear the steak.
Recipe courtesy of Canadian Beef – www.makeitbeef.ca
Makes 4 servings
Prep: 5 min. Cook: 40 min.
What you need:
1 1/2 lb (750 g) new potatoes, quartered
1 red onion, cut into wedges
3 tbsp (45 mL) olive oil
1 tsp (5 mL) dried thyme
salt and pepper
2 cups (500 mL) mushrooms, halved
1 lb (500 g) Beef Top Sirloin Grilling Medallions or Steak, 1 inch (2.5 cm) thick
2 cups (500 mL) chicken broth
2 cloves garlic, minced
2 tbsp (30 mL) EACH dijon mustard and minced fresh parsley
How you prepare:
- Toss potatoes and onion with 2 tbsp (30 mL) of the olive oil, thyme and salt and pepper to taste in large roasting pan. Roast in 450°F (230°C) oven for 20 minutes. Stir in mushrooms; roast vegetables until tender, about 20 minutes.
- Meanwhile, heat remaining oil in large heavy skillet over high heat. Season steak with salt and pepper to taste; cook for 5 minutes per side for medium-rare. Remove from pan; keep warm.
- Stir broth and garlic into hot skillet; cook over medium-high heat until reduced by half, about 8 minutes. Stir in Dijon and parsley. Season with salt to taste. Toss 1/2 cup (125 mL) of sauce with roasted vegetables. Serve with steak and remaining sauce.
About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocolate Loving Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more