Seared Steaks with Garlic ‘Hollandaise’
over Roasted Veggie Grain Salad
Cooking time
25 minutes
Servings
2/4
Calories
1000 /serving
Set perfectly seared top sirloin atop a quickie French 'hollandaise'. It's smooth and creamy with melted butter and mayo, balanced with garlic and a drop of vinegar. Meanwhile, the bulgur salad says bonjour, Brussels sprouts and turnips, time to shine!
We will send you:
- 2 Top sirloin beef medallions
- 15ml Minced garlic
- 225g Turnips (or rutabaga)
- 300g Brussels sprouts
- 80g Bulgur
- 30ml Sherry vinegar
- 60ml Mayonnaise
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Microwave
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
67 g
Saturated Fat
17 g
Sodium
700 mg
Total Carb
55 g
Sugars
9 g
Protein
44 g
Fibre
16 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the Brussels sprouts lengthwise.
- Peel and halve the turnips; cut into wedges.
- In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
Roast the vegetables
- On a lined sheet pan, toss the turnips with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 5 min., until partially cooked.
- Add the Brussels sprouts, a drizzle of oil, ½ the remaining spices and S&P; toss well.
- Roast, flipping and adding ½ the garlic halfway, 11 to 14 min., until tender and beginning to brown.
- Transfer to a large bowl.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Fluff the bulgur.
Cook the steaks
- Meanwhile, pat the steaks dry; 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 and let rest before slicing.
Make the ‘hollandaise’ sauce
- To the bowl of melted butter, add the mayo, remaining garlic, ⅓ of the vinegar, 1 tbsp water (double for 4 portions) and S&P; stir well.
Make the bulgur salad & serve
- To the bowl of vegetables, add the bulgur, remaining vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P; toss well.
- Divide the ‘hollandaise’ sauce between your plates and spread out in a circular motion.
- Top with the steaks and bulgur salad. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
