German Rouladen-Inspired Steaks
with Creamy Dijon & Pickle Gravy
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
That’s right, der pickle gravy! Willkommen to your new fave keto sauce: chopped cornichons, Dijon mustard and cream create a substantial gravy for a German standard. In this rouladen, there’s no need to roll the beef, just slice and roule with it!
We will send you:
- 2 Top sirloin beef medallions
- 300g Green beans (or string peas)
- 50g Diced onions
- 1 Dill pickle
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 12g Meat & Greet spices (garlic, onion, hydrolyzed vegetable proteins (Soy), paprika, salt, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Milk • Mustard • Soy • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
41 g
Saturated Fat
20 g
Sodium
960 mg
Total Carb
18 g
Sugars
8 g
Protein
37 g
Fibre
5 g
Preparation
Cook the steaks
- Preheat the oven to 450°F.
- Pat the steaks dry; rub with the spices, a drizzle of oil 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, 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.
Roast the green beans
- Meanwhile, 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.
Make the gravy
- Small-dice the pickle.
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the onions and sauté, scraping up any browned bits, 2 to 3 min., until softened.
- Add 3 tbsp water (double for 4 portions); bring to a boil.
- Add the cream and mustard. Cook, stirring often, 1 to 2 min., until slightly reduced.
- Add the demi-glace and pickle (use ½ for a milder flavour). Cook, stirring often, 1 to 3 min., until combined.
- If the sauce seems dry, gradually add up to 3 tbsp water until you achieve your desired consistency; season with black pepper.
Plate your dish
- Divide the steaks and green beans between your plates.
- Spoon the gravy over the steaks. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
