Strip Loin Steaks with Onion Sauce and Horseradish Mashed Potatoes
Here’s a deluxe dinner for two of tender, juicy steak, flavourful potatoes and an oniony sauce. Serve with a green vegetable, such as asparagus or thin green beans.
Recipe - Quality Foods
Strip Loin Steaks with Onion Sauce and Horseradish Mashed Potatoes
Prep Time25 Minutes
Servings2
Cook Time40 Minutes
Ingredients
1 Tbsp + 2 tsp olive oil (divided)
1/2 cup diced red or yellow onion
1 Tbsp all-purpose flour
pinch dried thyme
1 1/4 cups beef stock or broth (divided)
splash worcestershire sauce
1 lb. russet or yellow-fleshed potatoes, peeled and quartered
1 Tbsp butter
1/4 cup milk
1 1/2 tsp horseradish, or to taste
salt and freshly ground black pepper, to taste
1 Tbsp chopped fresh parsley (optional)
2 strip loin steaks
Directions
- To make sauce, heat 1 Tbsp of the oil in a small pot set over medium heat. And the onion and cook until tender, about 4 minutes. Stir in the flour and thyme and cook and stir 1 minute more. Slowly, while stirring steadily, whisk in 1/2 cup of the stock (or broth). When mixture becomes thick, slowly whisk in remaining stock (or broth). Bring to a simmer and cook until a sauce forms, about 1 minute. (Sauce will look thin, but will further thicken when reheated). Remove sauce from the heat, cover and set aside until the steaks are ready.
- To make the potatoes, put them in a pot, cover with 2-inches of cold water and bring to a boil over medium-high heat. Reduce the heat and gently simmer potatoes until very tender, about 18 to 20 minutes. Preheat oven to 200 F. When cooked, drain potatoes well, and then thoroughly mash. Mix in the butter, milk, horseradish, salt and parsley, if using. Transfer potatoes to a serving dish, cover and keep warm in the oven
- Pat steaks dry with paper towel. Season with salt and pepper. Place remaining 2 tsp oil in a large skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Transfer steaks to heatproof pan and keep warm in the oven.
- Remove excess fat from the skillet, and then set over medium-low heat. Add the onion sauce, bring to a simmer, and simmer 1 to 2 minutes. Season sauce with salt and pepper. To serve, set a steak on each of 2 plates. Add any juices in the pan the steaks were kept warm on to the sauce. Pour sauce over steaks and serve with the mashed potatoes.
25 minutes
Prep Time
40 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Onions - Red, Unpeeled, 335 Gram
$2.21 avg/ea$0.66/100g
Western Family - All Purpose White Flour, 5 Kilogram
$10.29$0.21/100g
Western Family - Fresh Thyme, 20 Gram
$2.99$14.95/100g
Campbell's - Beef Broth, 900 Millilitre
$2.99$0.33/100ml
Western Family - Worcestershire Sauce, 284 Millilitre
$4.39$1.55/100ml
Potatoes - Russet Potatoes Bulk, 320 Gram
$1.62 avg/ea$0.50/100g
Western Family - Salted Creamery Butter, 454 Gram
$6.79$1.50/100g
Dairyland - 2% Milk, Partly Skimmed, 4 Litre
Free with 3450 Points Redeemed$5.69$0.14/100ml
Western Family - Prepared Horseradish, 250 Millilitre
$4.29$1.72/100ml
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Parsley - Italian, Fresh, 1 Each
$2.49
QF - Australian Grass Fed Strip Loin Grilling Steak Family Pack, 1 Pound
$11.99/lb was $15.99/lb$2.64/100g
Directions
- To make sauce, heat 1 Tbsp of the oil in a small pot set over medium heat. And the onion and cook until tender, about 4 minutes. Stir in the flour and thyme and cook and stir 1 minute more. Slowly, while stirring steadily, whisk in 1/2 cup of the stock (or broth). When mixture becomes thick, slowly whisk in remaining stock (or broth). Bring to a simmer and cook until a sauce forms, about 1 minute. (Sauce will look thin, but will further thicken when reheated). Remove sauce from the heat, cover and set aside until the steaks are ready.
- To make the potatoes, put them in a pot, cover with 2-inches of cold water and bring to a boil over medium-high heat. Reduce the heat and gently simmer potatoes until very tender, about 18 to 20 minutes. Preheat oven to 200 F. When cooked, drain potatoes well, and then thoroughly mash. Mix in the butter, milk, horseradish, salt and parsley, if using. Transfer potatoes to a serving dish, cover and keep warm in the oven
- Pat steaks dry with paper towel. Season with salt and pepper. Place remaining 2 tsp oil in a large skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Transfer steaks to heatproof pan and keep warm in the oven.
- Remove excess fat from the skillet, and then set over medium-low heat. Add the onion sauce, bring to a simmer, and simmer 1 to 2 minutes. Season sauce with salt and pepper. To serve, set a steak on each of 2 plates. Add any juices in the pan the steaks were kept warm on to the sauce. Pour sauce over steaks and serve with the mashed potatoes.