HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBistro Truffle Butter Striploin Steak And Mushrooms
Bistro Truffle Butter Striploin Steak and Mushrooms

Bistro Truffle Butter Striploin Steak and Mushrooms

with Roasted Potatoes and Broccolini

Special Plus
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Steak and butter... need I say more? This pan-seared striploin gets the royal treatment with a rich, truffle salt compound butter. Chef's tip: take the butter out the fridge before cooking and it'll come together in seconds!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

370 g

Striploin Steak

170 g


460 g

Russet Potato

1 g

Truffle Sea Salt

200 g

Mixed Mushrooms

7 g


2 unit

Garlic, cloves

¼ cup

Parmesan Cheese, shredded


25 g

Butter Medallion


Not included in your delivery

1.5 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate53 g
Sugar5 g
Dietary Fiber6 g
Protein55 g
Cholesterol135 mg
Sodium840 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes in half lengthwise, then into 1/4-inch slices. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the truffle salt, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min.


While potatoes roast, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Cut mushrooms into 1/2-inch pieces. Peel, then mince or grate garlic. Thinly slice chives. Add butter, remaining truffle salt, half the garlic and half the chives to a small bowl. Season with pepper, then mix thoroughly to combine. Set aside.


Pat steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Sear until golden-brown, 2-3 min per side. Remove the pan from the heat.


Arrange mushrooms on one side of another unlined baking sheet. Season with salt, then dollop over half the truffle butter. Transfer steak to the other side of the baking sheet. Bake in the bottom of the oven until cooked to desired doneness, 4-6 min.** When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest, 5 min.


Heat the same pan (from step 3) over medium heat. When hot, add 1/2 tbsp oil, 2 tbsp water and broccolini. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1/2 tbsp oil and 2 tbsp water per batch!) Cover and cook, turning once, until broccolini is tender crisp, 3-4 min. Add remaining garlic. Cook, stirring constantly, until fragrant, 1 min. Remove the pan from heat. Sprinkle over Parmesan and season with salt and pepper. Cover to keep warm.


Slice steak. Divide potatoes, broccolini and mushrooms between plates. Arrange steak on top of mushrooms. Dollop remaining truffle butter over the steak. Pour any juices from the cutting board over top. Sprinkle over remaining chives.