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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
100 g
Bacon Strips
2 unit
Russet Potato
2 unit
Carrot
200 g
Mixed Mushrooms
1 unit
Shallot
14 g
Parsley and Thyme
113 mL
Cream
(Contains: Milk)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
2 unit
Beef Broth Concentrate
1 tbsp
Gravy Spice Blend
(Contains: Wheat, Soy May contain traces of: Sesame, Sulphites, Egg, Fish, Milk, Mustard)
1 tsp
Garlic Salt
(May contain traces of: 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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.**
- 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.
- 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.
- 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.
