Pan Roasted Striploin Steak

with Horseradish Mustard, Sauteed Mushrooms & Roasted Potatoes

Moderate | 30 min

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Contains: Milk, Mustard, and Sulphites.

May Contain: Egg, Fish, Gluten, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Yukon Gold Nugget Potatoes
Cremini Mushroom
Cracked Black Pepper
Italian Parsley
Beef Striploin
Horseradish Sauce
Dijon Mustard
Grainy Mustard
Balsamic Vinegar
Spice Blend
Rosemary Dried, Roasted Garlic Powder
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 959
Fat 58g
Protein 48g
Carbohydrates 62g

Cooking Directions


Tip: Searing the steak for 2 minutes on the fat cap will help the fat render. This rendered fat will help cook the steak just like a cooking oil would!


Roast Potatoes
- Heat oven to 425°F.
- Line a baking sheet with foil.
- Wash potatoes and cut into 1 inch pieces.
- Place potatoes on baking sheet and toss with spice blend and 1 tbsp. olive oil.
- Season to taste with salt and pepper.
- Place in oven immediately and set a timer for 15 minutes.
- When timer goes off, toss potatoes with a spatula.
- Place potatoes back in oven for 10–12 minutes or until tender.


Prepare Steak
- Drain striploin steak and pat dry with paper towel.
- Season to taste with salt and cracked black pepper.
- Heat a large skillet over medium-high.
- Once hot, place steak in skillet fat side down, holding steady with tongs, and cook for 2 minutes.
- Turn steak onto flat side. Sear 3–4 minutes until well browned.
- Flip steak and sear on opposite side for 3–4 minutes.
- Transfer steak to baking sheet with potatoes and cook for 12–15 minutes, or until internal temperature reaches 135°F.
- Remove steak from oven and transfer to cutting board to rest.
- Wipe out skillet with a paper towel, if desired.


Cook Mushrooms
- Meanwhile, wash mushrooms and slice thinly.
- Add 1 tbsp butter to the same skillet from Step 2 over medium-high heat.
- Add mushrooms to skillet.
- Cook for 4–5 minutes, stirring often, until lightly browned.
- Add garlic and balsamic vinegar to skillet.
- Cook for 1 minute, or until garlic is fragrant.
- Season to taste with salt and pepper.


Prepare Steak Sauce
- Meanwhile, in a small bowl, combine dijon mustard, grainy mustard, and horseradish.
- Season to taste with salt and pepper and set aside.
- Wash, pick and chop parsley.


Plate + Serve
- Divide potatoes onto serving plates along with sauteed mushrooms.
- Cut steak against the grain into 1/4 inch slices.
- Divide steak onto plates.
- Garnish with parsley.
- Serve with prepared horseradish mustard sauce.
- Enjoy!

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