Classic Steak Diane with Mushroom Sauce
and Buttery Mash Potato
This All American classic will have the whole family rushing to the dinner table. Not to mention the classic pairing of mushroom and steaks makes for the ultimate comfort meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Top Sirloin Steak
1 unit
Beef Broth Concentrate
680 g
Russet Potato
113 g
Green Peas
227 g
Cremini Mushrooms
50 g
Shallot
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
¼ cup
Unsalted Butter*
(Contains Milk)
¼ cup
Milk*
(Contains Milk)
2 tbsp
Oil*
½ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce.
Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
While potatoes cook, pat the steak dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil to the same pan, then steak. Pan-fry, until golden-brown, 2-3 min per side. Transfer steak to a baking sheet. Roast in top of oven, until cooked to doneness, 6-8 min.**
While steak cooks, thinly slice mushrooms. Peel, then thinly slice shallot. Add 1 tbsp oil, then half the shallots to the same pan. Cook, stirring often, until softened, 2-3 min. Add peas. Cook, stirring often, until warmed through, 1-2 min. Season with salt and pepper. Transfer to a small bowl and cover with foil to keep warm.
When potatoes are fork-tender, drain and return them to the same pot. Mash in 3 tbsp butter and 1/4 cup milk, until creamy. Season with salt and pepper. Set aside.
Add 1 tbsp butter to the same pan, then mushrooms and remaining shallots. Cook, stirring occasionally, until veggies soften slightly, 1-2 min. Sprinkle over flour. Cook, stirring often, until coated, 1-2 min. Add broth concentrate and 3/4 cup water. Cook, stirring often, scraping up any bits from the bottom of the pan, until slightly thickened, 2-3 min. Season with salt and pepper.
Thinly slice steak. Divide the peas, potatoes and steak between plates. Pour over the mushroom sauce.
