Creamy Dill Steak
with Roasted Potatoes & Asparagus
- Milk
This dish features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly herb and Dijon concoction, especially one that’s draped across pan-seared chicken, roasted potatoes, and asparagus? No one, we say. (At least not anyone we’ve met!) So get ready for the creamiest, most show-stopping sauce celebration you’ve experienced yet.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
10 ounce
Bavette Steak
6 ounce
Asparagus
1 unit
Chicken Stock Concentrate
2 teaspoon
Dijon Mustard
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Pick and finely chop fronds from dill.
• Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack until lightly browned and tender, 20-25 minutes.
• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a cutting board to rest. (Keep pan handy for step 5.)
Swap in steak* for chicken and cook to desired doneness, 5-7 minutes per side.
• While chicken cooks, toss asparagus on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 10-12 minutes.
• Meanwhile, heat pan used for chicken over medium heat. Stir in stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and as much chopped dill and mustard as you like. (Save a bit of the chopped dill for serving.) • Remove pan from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4), scraping up any browned bits from bottom of pan, until melted and combined. Season with salt and pepper. TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.
• Slice chicken crosswise. • Divide chicken, potatoes, and asparagus between plates. Drizzle pan sauce over chicken. Garnish with any remaining chopped dill to taste and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The dill and mustard sauce was a hit, providing excellent contrast and complementing both steak and chicken well.
- Ease of prep: Some found success with the steak, praising its tenderness when cooked as directed.
- Suggestions: Consider adding less water to the sauce for a thicker consistency; include extra asparagus for veggie lovers 🥬.
- Portions: Several customers wished for more asparagus, suggesting the vegetable portion could be increased.
Reviews from our home cooks
Nice comfort food meal. We had the steak instead, and it was one of the best tasting steaks.
My husband and I really enjoyed the dill sauce. Such a great contrast.
Love asparagus. The mustard sauce was excellent with the steak
Subbed steak for the chicken - the sauce was amazing!
The steak had some chewy / fatty portions & Asparagus was so so fresh wise.
Include the chicken and add less water to the sauce.
