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Roasted Beef Striploin

With Salt Spring Island Kitchen Sour Cherry Preserve Demi Glace and Roasted Winter Vegetables

30 min

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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.

What We'll Send

Beef Striploin
Yukon Gold Potatoes
Brussels Sprouts
Nutmeg
Salt Spring Kitchen Co. Sour Cherry, Cranberry and Port Preserves
Garlic
Red Onion Diced 1/4"
Demi Glace Seasoning
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 695
Fat 37g
Protein 38g
Carbohydrates 59g

What You'll Need

Cooking Directions

0

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

1

Prepare Beef

Preheat oven to 400°F. Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over high. Pat beef striploin dry with paper towel. Season well with salt and pepper.

2

Sear Beef

Add beef to hot skillet and sear for 1 minute on all sides. Line a baking sheet with foil. When beef is seared on all sides, place onto the baking sheet and into the oven.

3

Roast Vegetables

Wash and slice yukon gold potatoes into 1 inch cubes. Add potatoes to skillet, reduce heat to medium, and season with salt and pepper. Saute for about 3 minutes until beginning to brown. Meanwhile, wash and halve the brussels sprouts. Add 2 tsp. (4 tsp. for 4 servings) of garlic to potatoes, toss. Remove baking sheet from oven and place potatoes on one side. Add brussels sprouts to opposite side with beef in the centre. Drizzle with 1/2 tbsp. (1 tbsp. for 4 servings) olive oil, sprinkle with nutmeg and season with salt. Place in oven and set timer for 10 minutes.

4

Prepare Cherry Demi-Glace

Heat 1/2 tbsp. (1 tbsp. for 4 servings) olive oil in a small saucepan over medium. Add red onion and cook until soft, about 2 minutes. Whisk in remaining garlic, cherry preserves, 1 cup (2 cups for 4 servings) water, and demi-glace seasoning. Season with black pepper. Bring to a boil, reduce heat to low and gently simmer.

5

Check Beef + Turn Roasting Vegetables

When timer goes off, take internal temperature of beef. Turn vegetables to roast evenly. If 135°F, remove from baking sheet, let sit, and allow internal temperature to come to 145°F for medium rare. If lower than 135°F, leave on baking sheet with vegetables and cook for another 5 minutes.

6

Serve

After beef has rested for a few minutes, slice against the grain into 1/2 inch pieces. Divide beef and roasted vegetables between serving plates and top with cherry demi-glace. Enjoy!

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