Seared Steaks with Creamy Balsamic Gravy
Roasted Carrots & Kale Side Salad
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
When wonderfully mellow balsamic vinegar meets mustard and cream, good keto things happen. This simple but sumptuous sauce is drizzled over top sirloin, rounded out with roasted carrots and a kale-radish salad that makes savvy use of the remaining vinegar and mustard.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 1 Bunch of kale
- 300g Nantes carrots
- 100g Radishes
- 15ml Whole-grain mustard
- 30ml Balsamic vinegar
- 30ml Heavy cream
- 8g Montpellier to Moscow spices (salt, onion, paprika, garlic, sugar, thyme, parsley, rosemary, green bell peppers, mustard, cumin, Cayenne pepper, canola oil, bay leaves)
Contains: Milk • Mustard • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Olive oil
Total Fat
55 g
Saturated Fat
20 g
Sodium
870 mg
Total Carb
36 g
Sugars
14 g
Protein
46 g
Fibre
9 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
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, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the salad
- Meanwhile, quarter the radishes.
- Remove the kale leaves from the stems; thinly slice the leaves.
- In a large bowl, combine ⅓ of the vinegar, ½ the mustard, 2 tbsp olive oil (double for 4 portions) and S&P.
- Add the kale and massage, 1 to 2 min., until softened.
- Add the radishes; toss well.
Make the gravy
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the remaining vinegar and mustard. Cook, scraping up any browned bits, 30 sec. to 1 min., until the vinegar has evaporated.
- Add the cream and ¼ cup water (double for 4 portions).
- Reduce to low and simmer, stirring occasionally, 2 to 3 min., until thickened.
- Add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the carrots and steaks between your plates.
- Spoon the gravy over the steaks.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
