Horseradish-Crusted Striploin

with Apricot Demi-Glace & Roasted Potatoes

Moderate | 30 min

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Steakhouse quality flavour, prepared at your house! Seared New York Striploin steak is seasoned and crusted with horseradish, grainy mustard and rosemary and topped with delicate apricot demi-glace. Accompanied by roasted potatoes and blanched green beans, this steak recipe is sure to impress!
Contains: Mustard, Soy, Sulphites

May Contain: Egg, Fish, Gluten, Milk, Peanuts, Sesame, Shellfish, Tree Nuts

What We'll Send

Yukon Gold Nugget Potatoes
Rosemary Dried
Onion Diced 1/4"
Demi Glace Seasoning
Horseradish Sauce
Grainy Mustard
Apricot Jam
Red Cooking Wine
New York Striploin
Green Beans
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 830
Fat 35g
Protein 47g
Carbohydrates 76g

Cooking Directions


Tip: Cutting beef against the grain, and in 1/4 inch slices improves the tenderness of beef.


Prepare Ingredients + Cook Potatoes

  • Turn oven on to 400°F.
  • Wash potatoes. Cut potatoes into ½ inch pieces.
  • Add potatoes to a medium pot with 1 litre of salted water. Bring to a boil on high heat for 5 minutes.
  • Wash and trim ends off green beans.
  • Drain potatoes in a sieve.
  • In a small bowl, mix together horseradish, grainy mustard, and half of the dried rosemary.

Prepare + Cook Beef

  • Add 1 tbsp. olive oil to an ovenproof skillet over medium.
  • Drain New York striploin and pat dry with paper towel. Season well with salt and pepper.
  • When hot, place beef fat side down and cook for 1–2 minutes on each long side until browned.
  • When beef is finished, spread horseradish mixture on top side.

Finish Beef + Potatoes

  • Add cooked potatoes to skillet and stir to mix with oil. Season to taste with salt and pepper.
  • Place skillet in oven immediately. Cook for 10–15 minutes, or until beef reaches an internal temperature of 135°F.
  • Remove beef from skillet and let rest for 5 minutes to an internal temperature of 145°F.
  • Stir garlic into potatoes. Turn off oven and keep warm until roast is ready.

Prepare Apricot Demi

  • Meanwhile, in the same medium pot from Step 1, bring 1 litre of salted water to a boil.
  • In a second small pot, heat 1 tbsp. olive oil over medium.
  • Add onions and cook for 1–2 minutes or until tender and slightly transparent.
  • Add red cooking wine and apricot jam and stir to mix. Let reduce to about half of the volume.
  • In a small bowl, whisk demi-glace seasoning with ¾ cup water. Stir into pot.
  • Bring to a gentle simmer and reduce heat to low.
  • Season to taste with remaining dried rosemary and salt and pepper.

Finish Green Beans

  • Once water is boiling from Step 3, add green beans and cook for 1–2 minutes, or until bright green and tender.
  • Drain and season to taste with salt, pepper, and ½ tbsp. olive oil.


  • Divide roasted potatoes and green beans onto plates.
  • Slice beef diagonally, against the grain into ½ inch pieces.
  • Serve apricot demi over the beef.
  • Enjoy!

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