Bistro Beef Steak with Roasted Vegetables


junio 3, 2015

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.
[timer length=40]40 Minutes[/timer]

  • Prep: 5 mins
  • Cook: 40 mins
  • 5 mins

    40 mins

    45 mins

  • Productos: 4 Servings


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

Excellent source of iron (39% DV) and zinc (74% DV), 27% DV sodium.


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


Información nutricional

Proteínas32 g
Grasas Totales16 g
Total Carbohydrates40 g