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Prep Time
10 mins
Total Time
30 mins


1 1/2 tsp
vegetable oil, divided
7 mL
egg white
large sweet potatoes, peeled and cut into 1/2-in. (1 cm) wedges
2 tbsp
chopped fresh parsley or thyme
30 mL
1 tbsp
all-purpose flour
15 mL
1/4 tsp
each salt and pepper, divided
1 mL
sirloin grilling medallions (4 oz/125 g each)
2 tbsp
unsalted butter
30 mL
1 tbsp
prepared horseradish
15 mL
1 tsp
Roasted Garlic Seasoning Paste
5 mL
2 tbsp
finely chopped fresh chives
30 mL
1 tsp
lemon zest
5 mL


Step 1

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper and brush with 1/2 tsp (2 mL) oil.

Step 2

In a mixing bowl, whisk egg white until frothy. Add sweet potatoes, then sprinkle in thyme or parsley, flour and a pinch of salt and pepper. Mix well to coat. Spread fries in a single layer on the prepared baking sheet. Roast on middle rack of oven 15 to 20 min. until tender and golden, turning once halfway through cooking.

Step 3

Meanwhile, heat remaining oil in a large ovensafe skillet over medium-high heat. Season steaks on both sides with the remaining salt and pepper and sear each side until browned, 2 min. Transfer skillet to oven and cook for 5 to 6 min. longer or to desired doneness. Transfer steaks to a plate and let rest about 5 min., keeping the juices in the skillet.

Step 4

Melt butter in the still-hot skillet. Stir in horseradish, garlic paste and 2 tbsp (30 mL) water. Once steaks have rested, stir in the steak juices that have collected on the plate, plus chives and lemon zest. Spoon sauce over steaks and serve with fries.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

11 g
Saturated Fat:
5 g
22 g
3 g
60 mg
27 g
270 mg
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