Okay, you’ve caught us. We’re delivering tonight’s dinner with yet another creamy sauce! We can’t deny our love for the richness this Dijon sensation brings to any dish, so we’ve decided to pour it over some tender beef strips, lightly steamed veggies and a hearty mash featuring the pleasant addition of parsnip. Every bite will have you riding the creamy sauce train till the cows come home!
Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
beef-style stock powder
soy sauce(ContainsGluten, Soy)
Bring a large saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Peel the parsnip and cut into 1cm chunks. Finely chop the garlic (or use a garlic press). Trim and halve the broccolini lengthways. Thinly slice the carrot (unpeeled) into batons.
Add the potato and parsnip to the boiling water and cook until easily pierced with a knife, 15 minutes. Drain the potato and parsnip and return to the saucepan. Add the butter, milk and the salt to the potato. Mash with a potato masher or fork until smooth. Cover to keep warm.
In the last 5 minutes of potato and parsnip cooking time, place a steamer basket or colander on top of the saucepan and add the broccolini and carrot. Cover with a lid and steam the veggies until tender. Transfer the veggies to a bowl and season with a pinch of salt and pepper. Cover to keep warm.
While the veggies are steaming, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the beef strips and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the tomato paste (see ingredients list) and Djon mustard and cook until fragrant, 1 minute. Add the beef stock (1/2 sachet for 2 people / 1 sachet for 4 people), pure cream (see ingredients list), soy sauce and the water. Bring to the boil, then reduce the heat to medium-low and cook until slightly reduced, 4-5 minutes. Return the beef strips and any beef resting juices to the pan and stir through until heated. Season to taste.
TIP: Add a dash more water if the sauce looks too thick.
Roughly chop the parsley leaves. Divide the parsnip mash between plates and top with the creamy mustard beef. Serve with the steamed veggies and garnish with the parsley.