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Seared Steak & Creamy Horseradish Sauce with Rosemary-Roasted Root Vegetables
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Seared Steak & Creamy Horseradish Sauce with Rosemary-Roasted Root Vegetables

Seared Steak & Creamy Horseradish Sauce with Rosemary-Roasted Root Vegetables

Pungent horseradish is a perfect match with rich, meaty steak. Served alongside deeply caramelized carrots and parsnips, this dish is full of hearty, woodsy flavors for Fall.


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

Total Time35 minutes


/ serving 2 people

12 ounce

Sirloin Steak

2 tablespoon

Horseradish Powder

6 ounce


6 ounce


2 clove


¼ ounce


2 tablespoon

White Wine Vinegar

3 ounce

Sour Cream

(Contains Milk)

Not included in your delivery

5 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories644 kcal
Energy (kJ)2695 kJ
Fat42 g
Saturated Fat0 g
Carbohydrate28 g
Sugar0 g
Dietary Fiber7 g
Protein38 g
Sodium321 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.


Large Pan


Prep the ingredients

Preheat oven to 400 degrees. Peel the carrot and parsnip, then slice into ½-inch thick spears (like steak fries). Cut the garlic cloves in half. Set two small rosemary sprigs aside for garnish, then pick the remaining rosemary leaves off the stems and roughly chop. Discard the stems.

Cook the root vegetables

Toss the carrots, parsnips, and chopped rosemary on a baking sheet with 1 tablespoon oil and a pinch of salt and pepper. Place in the oven for about 25 minutes, tossing halfway through cooking, until tender and slightly caramelized.

Prep the steak

Rub the steak thoroughly with the halved garlic cloves, then season with salt and pepper. Heat 1 teaspoon oil in a large pan over medium heat. Add the garlic to the pan and cook for about 1 minute, until slightly golden brown. Remove from pan and discard.

Cook the steak

Increase heat to medium-high and add the steak to the pan. Cook 4-7 minutes per side, until cooked to desired doneness. Set aside to rest for 5 minutes.


Make the horseradish sauce: in a small bowl, combine the sour cream, vinegar, and horseradish, to taste (start with 1 teaspoon and go up from there). Season with salt and pepper.


Thinly slice the steak against the grain and serve alongside the roasted vegetables. Drizzle the steak with the horseradish sauce and garnish with a sprig of rosemary. Enjoy!

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