Past Recipes
Seared Steak

Seared Steak with Horseradish-Mustard Sauce and Haricots Verts

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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
Prep & cook time
Cooking Skill
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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Trim and discard ends of haricots verts (line up the ends to trim them all at once). Pat spinach dry with paper towel. Thinly slice chives. Peel onion, halve, and thinly slice. Thinly slice garlic.

  2. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest; reserve pan, off heat, for Step 4.

  3. Make sauce

    Make sauce

    While steaks sear, in a small bowl, whisk together horseradish (feel free to use less for milder flavor), mayonnaise, mustard, and white wine vinegar to combine. Season with ¼ teaspoon salt and pepper as desired. Set horseradish-mustard sauce aside until ready to serve.

  4. Sauté haricots verts

    Sauté haricots verts

    Return pan from steaks to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add haricots verts and onion. Sauté, stirring, until haricots verts are bright green and onion is softened, 3-4 minutes. Add garlic and cook, stirring, until fragrant, 1-2 minutes more. Remove pan from heat.

  5. Finish vegetables

    Finish vegetables

    To pan with haricots verts, still off heat, stir in butter and spinach until butter is melted and spinach is wilted. Season with ¼ teaspoon salt and pepper as desired.

  6. Plate seared steak

    Plate seared steak

    Cut steaks against the grain into ¼-inch slices. Divide haricots verts and spinach between serving plates. Top with sliced steak and drizzle over horseradish-mustard sauce. Garnish with chives and dig in!

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