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Bistro Truffle Butter Striploin Steak and Mushrooms
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Bistro Truffle Butter Striploin Steak and Mushrooms

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.

Preparation Time35 minutes


serving amount

370 g

Striploin Steak

170 g

Brussels Sprouts

340 g

Sweet Potato

1 g

Truffle Sea Salt

200 g

Mixed Mushrooms

7 g


1 unit

Garlic, cloves

Not included in your delivery

3 tbsp


¼ tsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories750 kcal
Fat41 g
Saturated Fat14 g
Carbohydrate47 g
Sugar10 g
Dietary Fiber10 g
Protein50 g
Cholesterol120 mg
Sodium720 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Aluminum Foil


Roast sweet potatoes

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.

Prep and make truffle butter

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.

Cook steak

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.

Roast mushrooms and steak

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.

Cook Brussels sprouts

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.

Finish and serve

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.