Bourguignon-Inspired Steak Dinner
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Bourguignon-Inspired Steak Dinner

Bourguignon-Inspired Steak Dinner

with 'Vichy' Carrots and Mushroom Pan Sauce

Enjoy a mouth-watering steak dinner inspired by classic French cuisine, from the comfort of your own home. Savoury steaks smothered in deeply flavourful mushroom sauce, plus the creamiest potato mash and sweet and buttery oven-glazed carrots... C'est très délicieux!

Tags:
New
Allergens:
Milk
Sulphites
Wheat
Soy

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

Preparation Time45 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Top Sirloin Steak

100 g

Bacon Strips

2 unit(s)

Russet Potato

2 unit(s)

Carrot

200 g

Mixed Mushrooms

1 unit(s)

Shallot

14 g

Parsley and Thyme

113 mL

Cream

(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

2 unit(s)

Beef Broth Concentrate

1 tbsp

Gravy Spice Blend

(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

3 tbsp

Butter*

(Contains Milk)

1 tsp

Sugar*

1 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1160 kcal
Fat73 g
Saturated Fat34 g
Carbohydrate74 g
Sugar17 g
Dietary Fiber10 g
Protein50 g
Cholesterol230 mg
Sodium1720 mg
Trans Fat1.5 g
Potassium2600 mg
Calcium175 mg
Iron8.5 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.

Utensils

8x8" Baking Dish
Aluminum Foil
Measuring Spoons
Large Non-Stick Pan
Large Pot
Baking Sheet
Paper Towel
Strainer
Potato Masher

Instructions

Start carrots
1
  • Peel, then cut carrots into 1/4-inch rounds. 
  • Add carrots, half the thyme sprigs, half the garlic salt, 1 tsp (2 tsp) sugar, 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) water to a 8x8-inch baking dish [9x13-inch for 4 ppl]. Season with pepper. Toss to coat.
  • Wrap tightly with foil. Roast in the bottom of the oven, stirring halfway, until carrots are tender and lightly glazed, 24-28 min.
Cook bacon and start mash
2
  • Meanwhile, heat a large non-stick pan over medium heat. 
  • When hot, add bacon. Cook, flipping occasionally, until crispy, 6-9 min.**
  • While bacon cooks, peel, then cut potatoes into 1-inch pieces.
  • Add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium-high. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.
Cook steaks
3
  • Meanwhile, pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
  • When cooked, using tongs, transfer bacon to a paper towel-lined plate, reserving all of the fat in the pan.
  • Reheat the same pan over medium-high.
  • When hot, add steaks. Sear until golden-brown, 1-2 min per side.
  • Remove the pan from heat and transfer steaks to an unlined baking sheet. Reserve all of the fat in the pan.
  • Roast in the top of the oven until cooked to desired doneness, 4-8  min.**
Finish prep and make mash
4
  • Meanwhile, thinly slice mushrooms.
  • Peel, then cut shallot into 1/4-inch peices. 
  • Roughly chop parsley.
  • Drain and return potatoes to the same pot, off heat. Mash cream and 1 tbsp (2 tbsp) butter into potatoes until creamy. Add half the parsley. Season with salt and pepper. Stir to mix. Cover to keep warm. 
  • When steak is done, transfer to a plate, then loosely cover with foil and set aside to rest for 5 min. Reserve the fat in the pan.
Make mushroom sauce
5
  • Reheat the same pan over medium-high.
  • When hot, add mushrooms, shallots and remaining thyme sprigs. Cook, stirring occasionally, until softened, 4-6 min. 
  • Sprinkle half the Gravy Spice Blend (use all for 4 ppl) overtop. Stir to coat.
  • Add wine, then slowly stir in 2/3 cup (1 1/3 cups) water and broth concentrate.
  • Bring to a simmer. Cook, stirring often, until sauce has thickened slightly, 1-2 min. 
Finish and serve
6
  • Remove thyme sprigs from carrots and mushroom sauce.
  • Roughly chop or tear bacon into bite-sized pieces.
  • Thinly slice steak. Stir any steak resting juices from plate into sauce. 
  • Divide steaks, mash and carrots between plates. 
  • Spoon mushroom sauce over steaks and mash.
  • Sprinkle bacon and remaining parsley over steak and carrots.
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