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.

 

Yields4 Servings
Prep Time5 minsCook Time40 minsTotal Time45 mins
 
 1 ½ 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) Dijon mustard
 2 tbsp (30 mL) minced fresh parsley
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 about 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). 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.

Ingredients

 
 1 ½ 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) Dijon mustard
 2 tbsp (30 mL) minced fresh parsley

Directions

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 about 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). 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.

Bistro Beef Steak with Roasted Vegetables