Roasted Beef Striploin

with Sour Cherry Demi Glace and Roasted Winter Vegetables

30 min

Get 2 meals free with your first order.
Free delivery. Skip any week.

All character of a Sunday dinner, but easy enough for a Monday! Perfectly cooked oven-roasted beef striploin, served with a side of Yukon gold spuds, and caramelized Brussel sprouts. A luscious sauce of tart cherry preserves and savoury demi-glace is spooned over the plate making this meal one to remember.

Contains: Soy.

May Contain: Barley, Egg, Milk, Mustard, Oats, Peanuts, Rye, Seafood, Sesame, Sulphites, Tree Nuts, Triticale, and Wheat.

What We'll Send

Red Onion Diced 3/8"
Demi Glace Seasoning
Salt Spring Kitchen Co. Sour Cherry Rhubarb Preserve
Beef Striploin
Yukon Gold Potatoes
Brussels Sprouts
Spice Blend
Parsley Dried, Roasted Garlic Powder, Nutmeg
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.

Calories 696
Fat 37g
Protein 38g
Carbohydrates 60g

Cooking Directions


Tip:For best results, remove beef from the fridge and allow it to come to room temperature before starting to cook.


Prepare Beef
- Turn on oven to 400°F.
- Heat 1 tbsp. olive oil in a large skillet over high.
- Drain striploin and pat dry with paper towel.
- Season well with salt and pepper.


Cook Beef
- Add striploin to hot skillet and cook for 1 minute on all sides.
- Line a baking sheet with foil.
- When striploin is seared on all sides, place on baking sheet and put in oven.


Prepare Ingredients
- Wash Brussels sprouts and potatoes.
- Trim ends and cut Brussels sprouts in half.
- Cut potatoes into 1 inch cubes.


Roast Vegetables
- Add potatoes to skillet and reduce heat to medium.
- Season with salt and pepper.
- Cook for 3-4 minutes or until beginning to brown.
- Stir 2 tsp. garlic into potatoes.
- Remove baking sheet from oven and place potatoes on one side.
- Add Brussels sprouts to opposite side with striploin in the centre.
- Drizzle with 1/2 tbsp. olive oil, sprinkle with nutmeg, and season with salt.
- Place in oven and set timer for 10 minutes.


Prepare Cherry Demi-Glace
- Heat 1/2 tbsp. olive oil in a small saucepan over medium.
- Add red onion and cook for about 2 minutes or until soft.
- In a medium bowl, whisk in remaining garlic, cherry preserves, with 1 cup water, and demi-glace seasoning.
- Whisk into the saucepan, bring to a simmer and reduce heat to low until ready to serve.
- Season to taste with black pepper.


Check Beef + Vegetables
- When timer goes off, take internal temperature of striploin. If 135°F, put striploin on a plate and allow internal temperature to come to 145°F for medium rare or cook to preference.
- Turn vegetables and cook another 4-6 minutes or until tender and golden.


- Slice striploin against the grain into 1/2 inch pieces.
- Divide beef and roasted vegetables between serving plates. Top with cherry demi-glace.
- Enjoy!

Try Fresh Prep today—skip any week or cancel any time

Get Started - See Pricing
Global News Vancouver
Daily Hive Vancouver
Georgia Straight Vancouver