Bistro Braised Steak with Roasted Vegetables
Ingredients
  • 1-1/2pounds New potatoes, quartered680g
  • 1 Red onion, cut into wedges
  • 2tbsp Canola oil30ml
  • 1tsp Dried thyme5ml
  • Salt and pepperto taste
  • 2cups Mushrooms, halved500ml
  • 1tbsp Canola oil15ml
  • 1lb Beef top sirloin grilling medallions or steak 1-inch thick450g
  • 2cups Chicken broth500ml
  • 2cloves Garlic, minced
  • 2tbsp Dijon mustard30ml
  • 2tbsp Fresh parsley, minced30ml
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.