Beef in Creamy Dijon Sauce
with carrot mash and tomato salad
In this updated version of meat and three veg, the creamy Dijon sauce livens up tender beef strips, while carrot lends a slight sweetness to the mash. Serve with a simple salad for some crunch and just a touch of acidity to balance out the richness of the dish.
Tags:
Protein Rich
•Family Friendly
•Calorie Smart
Allergens:
Milk
•Mustard
•Sulphites
The quantities provided above are averages only.
Total35 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Carrot
1 unit(s)
Tomato
1 unit(s)
Garlic
250 grams
Irish Beef Strips
110 grams
Creme Fraiche
1 sachet(s)
Beef Stock
½ sachet(s)
Mustard
40 grams
Salad Leaves
500 grams
Baby Potatoes
1 sachet(s)
Balsamic Vinegar
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2327 kJ
Energy (kcal)556 kcal
Fat15.3 g
of which saturates9.9 g
Carbohydrate59.1 g
of which sugars9.2 g
Dietary Fiber0.1 g
Protein36 g
Salt1.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Potato Masher
•Colander
•Pot with Lid
Cooking Steps
1
- Boil a large pot of salted water for the veg.
- Chop the potatoes into 2cm chunks. Trim the carrot then chop into 1cm rounds (no need to peel).
- Add the veg to the boiling water and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Chop the tomatoes into wedges.
- Peel and grate the garlic (or use a garlic press).
- To make your dressing, mix the balsamic vinegar with 1 tbsp oil (double for 4p).
- Just before serving toss the salad leaves and tomato through the dressing and season to taste with salt and pepper.
3
- Place a large pan over high heat with a drizzle of oil.
- Once the pan is very hot, sear the beef strips until cooked through, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Remove the beef strips from the pan and cover to keep warm.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the garlic for 1 min then add the creme fraiche, half the mustard (double for 4p), and stock.
- Cook, stirring until slightly thickened for 2-3 mins.
5
- Once the sauce has thickened slightly, return the beef strips to the pan.
- Toss to coat the beef strips well in the sauce.
6
- Divide the mash between plates.
- Top with the creamy Dijon beef.
- Serve the tomato salad alongside.
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