Bistro Beef Steak with Roasted Vegetables Print

by Andrea Holwegner | Dec 8, 2014

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:

1. 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.
2. 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.
3. 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.

Per serving:

Calories:  424
Carbohydrates: 40g
Protein: 32g
Fat: 16g

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