Bistro Beef Steak with Roasted Vegetables - Canadian Beef | Canada Beef

Bistro Beef Steak with Roasted Vegetables

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Bistro Beef Steak with Roasted Vegetables

  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45
  • Serving: 4


1 ½ lb (750 g) new potatoes, quartered

1 red onion, cut into wedges

3 tbsp (45 mL) olive oil

1 tsp (5 mL) dried thyme

Salt and pepper

2 cups (500 mL) mushrooms, halved

1 lb (500 g) Beef Top Sirloin Grilling Medallions or Steak, 1 inch (2.5 cm) thick

2 cups (500 mL) chicken broth

2 cloves garlic, minced

2 tbsp (30 mL) Dijon mustard

2 tbsp (30 mL) minced fresh parsley


Toss potatoes and onion with 2 tbsp (30 mL) of the olive oil, thyme and salt and pepper to taste in large roasting pan. Roast in 450°F (230°C) oven for 20 minutes. Stir in mushrooms; roast vegetables until tender, about 20 minutes.
Meanwhile, heat remaining oil in large heavy skillet over high heat. Season steak with salt and pepper to taste; cook for about 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove from pan; keep warm.
Stir broth and garlic into hot skillet; cook over medium-high heat until reduced by half, about 8 minutes. Stir in Dijon and parsley. Season with salt to taste. Toss 1/2 cup (125 mL) of sauce with roasted vegetables. Serve with steak and remaining sauce.