Bistro Braised Steak with Roasted Vegetables

Ingredients
  • 1-1/2 pounds New potatoes, quartered 680g
  • 1 Red onion, cut into wedges
  • 2 tbsp Canola oil 30ml
  • 1 tsp Dried thyme 5ml
  • Salt and pepper to taste
  • 2 cups Mushrooms, halved 500ml
  • 1 tbsp Canola oil 15ml
  • 1 lb Beef top sirloin grilling medallions or steak 1-inch thick 450g
  • 2 cups Chicken broth 500ml
  • 2 cloves Garlic, minced
  • 2 tbsp Dijon mustard 30ml
  • 2 tbsp Fresh parsley, minced 30ml
Ingredients
  • 1-1/2 pounds New potatoes, quartered 680g
  • 1 Red onion, cut into wedges
  • 2 tbsp Canola oil 30ml
  • 1 tsp Dried thyme 5ml
  • Salt and pepper to taste
  • 2 cups Mushrooms, halved 500ml
  • 1 tbsp Canola oil 15ml
  • 1 lb Beef top sirloin grilling medallions or steak 1-inch thick 450g
  • 2 cups Chicken broth 500ml
  • 2 cloves Garlic, minced
  • 2 tbsp Dijon mustard 30ml
  • 2 tbsp Fresh parsley, minced 30ml
Instructions
  1. Toss potatoes and onion with 2 Tbsp (30 ml) of the canola oil, thyme and salt and pepper to taste in large roasting pan. Roast in 450° F (230° () oven for 20 minutes. Stir in mushrooms; roast vegetables until tender, about 20 minutes.
  2. Meanwhile, heat remaining canola 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.
  4. Stir in Dijon mustard and parsley. Season to taste.
  5. Toss ½ cup (125 ml) of sauce with roasted vegetables.
  6. Serve with steak and remaining sauce.
Servings:4
Amount Per Serving:4 oz steak plus vegetables
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Nutrition Facts
Bistro Braised Steak with Roasted Vegetables
Amount Per Serving
Calories 459 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 7g 35%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Protein 32g 64%
* Percent Daily Values are based on a 2000 calorie diet.