Beef-Ribeye in Balsamic Mushroom Sauce
with Roasted Veggies and Smashed Potatoes- Milk
- Sulphites
- Soy
- Wheat
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Egg
- Gluten
- Crustaceans
- Fish
Ingredients: Red potato • Ribeye steak • Brussels sprouts • Mushrooms • Red onion • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
370 g
Ribeye Steak
1 unit(s)
Beef Broth Concentrate
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
113 g
Mushrooms
56 mL
Cream
(Contains: Milk)
400 g
Red Potato
2 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
170 g
Brussels Sprouts
½ unit(s)
Red Onion
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
0.13 tsp
Salt*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Thinly slice mushrooms.
- Remove any damaged outer leaves from Brussels sprouts, then halve or, if larger, quarter.
- Peel, then cut half the onion into 1/2-inch wedges (use whole onion for 4 servings).
- To a parchment-lined baking sheet, add Brussels sprouts, onions, 1/2 tsp (1 tsp) garlic salt, 1 tbsp (2 tbsp) oil and pepper. Toss to combine.
- Roast in the bottom of the oven for 16-20 min, stirring halfway through, until tender.
- Meanwhile, remove any brown spots from potatoes, then 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.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Heat a large non-stick pan over medium-high.
- Pat steak dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear 1-2 min per side, until golden.
- Remove from heat and transfer steak to an unlined baking sheet.
- Roast in the middle of the oven for 4-6 min, until cooked to desired doneness.**
- When steaks are done, transfer to a cutting board. Loosely cover with foil and set aside to rest for 5 min to rest.
- Reheat the same pan (from step 3) over medium.
- When the pan is hot, add half the garlic spread and mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
- Sprinkle Cream Sauce Spice Blend over top. Cook for 1 min, stirring constantly, until coated.
- Add broth concentrate and 2/3 cup (1 1/3 cup) water to the pan. Cook for 2-3 min, stirring occasionally, until slightly reduced.
- Remove the pan from heat, then stir in half the balsamic glaze.
- Roughly mash cream and remaining garlic spread into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper. Set aside.
- Once veggies are tender, drizzle remaining balsamic glaze over top, then toss to combine. Set aside.
- Thinly slice steak.
- Stir any steak resting juices into mushroom sauce.
- Divide steak, potatoes and veggies between plates, then spoon sauce over top.
If you've opted for ribeye steak, prep and cook in the same way the recipe instructs you to prep and cook the striploin steak.
