Steak Moutarde

with roasted sweet potato wedges and mustard cream

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

French makes everything sound so fancy and expensive. Case in point, moutarde, the French word for that condiment of hot dogs and pretzel, mustard. Not that we're putting mustard down! It forms the base of this rich, velvety sauce with cream and butter, a sauce good enough to use on your steak and sweet potato wedges. And in case you still think we have it out for our yellow friend, we also crust the steak with mustard and herbaceous parsley. You might not speak the language, but this steak moutarde est parfait.

In Your Box (serves 2)

  • 14 oz. Sweet Potato
  • 2 Garlic Cloves
  • ¼ oz. Parsley
  • 2 Sirloin Steaks
  • 1 Tbsp. Grainy Mustard
  • 2 fl. oz. Heavy Whipping Cream
  • 0.9 oz. Butter
  • Nutrition (per serving)

  • Calories
    618
  • Carbohydrates
    42g
  • Fat
    32g
  • Protein
    41g
  • Sodium
    960mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • Steak Moutarde  with roasted sweet potato wedges and mustard cream
    1

    Prepare the Ingredients

    Halve sweet potato and cut each half into ½" wedges. Mince garlic. Stem and mince parsley. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Steak Moutarde  with roasted sweet potato wedges and mustard cream
    2

    Cook the Potatoes

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and sweet potato wedges to hot pan. Cook until golden brown, 2-3 minutes per side. Remove pan from burner, toss sweet potatoes with garlic, and season with ¼ tsp. salt and a pinch of pepper. Transfer sweet potatoes to one half of prepared baking sheet, and roast 10 minutes. Sweet potatoes will finish cooking in a later step. Wipe pan clean and reserve. While potatoes roast, sear steaks.

  • Steak Moutarde  with roasted sweet potato wedges and mustard cream
    3

    Sear the Steaks

    Return pan used to sear potatoes to medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes. Transfer steaks to a plate, seared side up. Spread ½ tsp. mustard (reserve remaining for sauce) on each steak and top with half the parsley (reserve remaining for garnish). Reserve pan; no need to wipe clean.

  • Steak Moutarde  with roasted sweet potato wedges and mustard cream
    4

    Finish the Potatoes and Steaks

    Once sweet potato wedges have roasted 10 minutes, place steaks on other half of baking sheet. Bake until sweet potatoes are tender and steaks reach a minimum internal temperature of 145 degrees, 6-8 minutes. While steaks and sweet potato wedges roast, make sauce.

  • Steak Moutarde  with roasted sweet potato wedges and mustard cream
    5

    Make the Sauce

    Return pan used to sear steaks to medium heat. Add cream and remaining mustard to pan and cook, stirring occasionally, until thickened, 1-2 minutes. Remove from burner, swirl in butter, and season with a pinch of salt and pepper.

  • Steak Moutarde  with roasted sweet potato wedges and mustard cream
    6

    Plate the Dish

    Place a serving of sweet potato wedges on a plate and garnish with remaining parsley. Place steak next to wedges and sauce next to steak.