Bacon-Wrapped Steaks
with Mashed Potatoes and Maple-Dijon Brussels Sprouts- Milk
- Mustard
- Egg
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Fish
- Egg
- Crustaceans
- Gluten
It's hard to beat a beautifully seared steak, but add bacon and it takes the dish to a whole new level. Paired with delicious creamy mash and Brussels sprouts, plus a maple-Dijon sauce that is truly out of this world, this recipe will become a go-to everyone in your family enjoys. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Russet potato • Top sirloin steak • Brussels sprouts • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Maple syrup • Creamy horseradish sauce (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) (egg, mustard) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
285 g
Top Sirloin Steak
100 g
Bacon Strips
7 g
Chives
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 unit(s)
Russet Potato
227 g
Brussels Sprouts
2 tbsp
Maple Syrup
1 tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
2 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May be present: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
3 tbsp
Milk*
(Contains: Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- Halve Brussels sprouts (if larger, quarter them).
- To an unlined baking sheet, add Brussels sprouts and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-20 min, stirring halfway until tender.
- Meanwhile, remove brown spots from potoates, then peel and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch. (use same for 4 servings). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium.
- Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, pat steaks dry with paper towels. Season with garlic salt and pepper, then wrap 2 bacon strips around each steak.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then bacon-wrapped steaks. Sear for 1-2 min per side, until golden.
- Remove the pan from heat, then transfer bacon-wrapped steaks to an unlined baking sheet. Roast in the top of the oven for 6-10 min, until bacon is crispy and steaks are cooked to desired doneness.**
- Meanwhile, thinly slice chives.
- To a large bowl, add maple syrup, half the chives and Dijon. Season with salt and pepper to taste, then stir to combine.
- Drain and return potatoes to the same pot, off heat.
- Mash Parmesan, 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.
- To the bowl with maple-Dijon dressing, add Brussels sprouts. Toss to coat.
- Thinly slice steaks, if desired.
- Divide Brussels sprouts, mashed potatoes and steaks between plates.
- Sprinkle remaining chives over mashed potatoes. Serve creamy horseradish sauce dressing on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the maple-Dijon sauce on Brussels sprouts, while some found it too sweet; the bacon-wrapped steak was a hit for most.
- Ease of prep: Several noted the recipe was easy to make, though some had to adjust cooking times for their preferred steak doneness.
- Suggestions: Consider partly boiling Brussels sprouts before roasting for softer texture; reduce sweetness in the sprouts sauce for some palates.
- Portions: Some felt there weren't enough potatoes for four servings; a few wished for more Brussels sprouts.
- Texture: Several mentioned the steak was tender, though a few found it tough; some preferred crispier Brussels sprouts.
