Buttered-Up Steak

Buttered-Up Steak

with Roasted Potatoes and Garlicky Green Beans

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This week’s entry into the HelloFresh Hall of Fame is an all-time favorite thanks to the compound butter—that’s soft butter mixed with herbs and seasonings. For chefs, this ingredient is the ultimate secret weapon because it’s just about the easiest and most instantaneous way to sauce a dish. Here, it’s dabbed onto steak for an intensely rich effect. But we think you might find yourself adding it to everything once you see how it rewards with simple deliciousness.

Tags:Gluten free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Sirloin Steak

12 ounce

Yukon Gold Potatoes

2 clove


¼ ounce


6 ounce

Green Beans

1 teaspoon

Dijon Mustard

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2008 kJ
Calories480 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate34 g
Sugar5 g
Dietary Fiber7 g
Protein38 g
Cholesterol105 mg
Sodium180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Take out 1 TBSP butter and steak and let sit at room temperature. Peel potatoes, then cut into ½-inch cubes. Thinly slice garlic. Finely chop parsley.


Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until browned and tender, 20-25 minutes total (we’ll be adding more items to the sheet before the potatoes are done).


Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel. Add to pan and cook until browned on surface, 2-3 minutes per side. Transfer to baking sheet with potatoes. Roast to desired doneness, 5-7 minutes. Remove from sheet and let rest 5 minutes.


Meanwhile, heat a drizzle of oil in same pan over medium heat. Add green beans and cook, tossing, until tender but still a little crisp, 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.


In a small bowl, mix butter, 1 tsp Dijon mustard (we sent more), and a pinch of parsley. Season with salt and pepper.


Slice steak against the grain. Top with herb butter. Serve with green beans and potatoes on the side. Garnish with any remaining parsley.