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WEEKLY FLYER

Seared steak with Horseradish Sauce & Sweet Potato Fries

Prep time: 10min
Total time: 30min
Serves 4
1 1/2 tsp
vegetable oil, divided
7 mL
1
egg white
0
2
large sweet potatoes, peeled and cut into 1/2-in. (1 cm) wedges
0
2 tbsp
chopped fresh parsley or fresh Thyme
30 mL
1 tbsp
all-purpose flour
15 mL
1/4 tsp
each salt and pepper, divided
1 mL
4
sirloin grilling medallions (4 oz/125 g each)
0
2 tbsp
unsalted butter
30 mL
1 tbsp
Prepared Horseradish
15 mL
1 tsp
Roasted Garlic Seasoning Paste
5 mL
2 tbsp
water
30 mL
2 tbsp
thinly sliced fresh Chives
30 mL
1 tsp
lemon zest
5 mL
calories
300
fat
11 g
saturated fat
5 g
carbs
22 g
protein
27 g
cholestrol
60 mg
fibre
3 g
sodium
270 mg

Directions

  1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper and brush with 1/2 tsp (2 mL) oil.

  2. In a mixing bowl, whisk egg white until frothy. Add sweet potatoes, then sprinkle in thyme or parsley, flour and a pinch of salt and pepper. Mix well to coat. Spread fries in a single layer on the prepared baking sheet. Roast on middle rack of oven 15 to 20 min. until tender and golden, turning once halfway through cooking.

  3. Meanwhile, heat remaining oil in a large ovensafe skillet over medium-high heat. Season steaks on both sides with the remaining salt and pepper and sear each side until browned, 2 min. Transfer skillet to oven and cook for 5 to 6 min. longer or to desired doneness. Transfer steaks to a plate and let rest about 5 min., keeping the juices in the skillet.

  4. Melt butter in the still-hot skillet. Stir in horseradish, garlic paste and water. Once steaks have rested, stir in the steak juices that have collected on the plate, plus chives and lemon zest. Spoon sauce over steaks and serve with fries.