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Seared Steak

Seared Steak with Horseradish-Mustard Sauce and Haricots Verts

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On the menu July 14 — July 20

This one-pan meal isn’t just about quick cleanup (though that’s definitely a plus). Using the same pan for the steaks and the vegetables also builds incredible flavor. Once the steaks have seared to medium rare, haricots verts sauté in the pan drippings until crisp-tender. We then stir in spinach for another hit of green, along with a little butter for richness. A creamy and slightly pungent mustard and horseradish sauce livens up the plate.

  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 620
  • Protein 30g
  • Total Carb 16g
  • Total Fat 47g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • haricots verts
    • 8 ounces
    • haricots verts
  • baby spinach
    • 3 ounces
    • baby spinach
  • chives
    • 1/8 ounce
    • chives
  • red onion
    • 1
    • red onion
  • garlic
    • 4 cloves
    • garlic
  • steaks
    • 2
    • steaks
  • horseradish
    • 1 tablespoon
    • horseradish
  • mayonnaise
    • 5 packets
    • mayonnaise
  • whole-grain mustard
    • 2 tablespoons
    • whole-grain mustard
  • white wine vinegar
    • 1 tablespoon
    • white wine vinegar
  • unsalted butter
    • 3 packets
    • unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan