Bistro Truffle Butter Striploin Steak and Mushrooms
with Roasted Sweet Potatoes and Brussels Sprouts
Steak and butter: need we 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.
Ingredients
370 g
Striploin Steak
170 g
Brussels Sprouts
340 g
Sweet Potato
1 g
Truffle Sea Salt
200 g
Mixed Mushrooms
7 g
Chives
1 unit
Garlic, cloves
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes in half lengthwise, then into 1/4-inch slices. Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the truffle sea salt, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min.
Meanwhile, halve Brussels sprouts (if larger, quarter them). Cut mushrooms into 1/2-inch pieces. Peel, then mince or grate garlic. Thinly slice chives. Add 2 tbsp (4 tbsp) butter, remaining truffle sea salt and half the chives to a small bowl. Season with pepper, then stir 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 (2 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side. Remove the pan from heat.
Arrange mushrooms on one side of an unlined baking sheet. Season with salt, then dollop half the truffle butter over top.Transfer steak to the other side of the baking sheet. Roast in the bottom of the oven until steak is cooked to desired doneness and mushrooms are tender, 4-6 min.** When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.
Meanwhile, heat the same pan (from step 3) over medium-high. When hot, add Brussels sprouts and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) oil and garlic. Cook, stirring often, until garlic is fragrant and Brussels sprouts are tender-crisp, 1 min. Season with salt and pepper, to taste.
Slice steak. Divide sweet potatoes, Brussels sprouts and mushrooms between plates. Arrange steak on top of mushrooms. Dollop remaining truffle butter over steak. Pour any juices from the cutting board over top. Sprinkle with remaining chives.
