Beef in Creamy Dijon Sauce
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Beef in Creamy Dijon Sauce

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:
Family Friendly
Protein Rich
Calorie Smart
Allergens:
Milk
Mustard
Sulphites
Total Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Carrot

1 unit(s)

Tomato

1 unit(s)

Garlic

250 grams

Beef Strips

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Beef Stock

(May be present Cereals containing gluten)

½ sachet(s)

Mustard

(Contains Mustard)

40 grams

Salad Leaves

500 grams

Baby Potatoes

1 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

to taste

Milk (Optional)

1 tbsp

Oil

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Nutrition Values

Energy (kJ)2572 kJ
Energy (kcal)615 kcal
Fat21.8 g
of which saturates10.9 g
Carbohydrate59.1 g
of which sugars9.2 g
Dietary Fiber0.1 g
Protein36 g
Cholesterol0 mg
Salt1.82 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

Instructions

Make the Mash
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. 
Get Prepped
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.
Fry the Beef
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. 
Simmer the Sauce
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.
Finishing Touches
5
  • Once the sauce has thickened slightly, return the beef strips to the pan.
  • Toss to coat the beef strips well in the sauce. 
Dish Up
6
  • Divide the mash between plates.
  • Top with the creamy Dijon beef.
  • Serve the tomato salad alongside.