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Classic Steak Diane with Mushroom Sauce

Classic Steak Diane with Mushroom Sauce

and Buttery Mash Potato

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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!

Allergens:Wheat/BléMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef 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

(ContainsWheat/Blé)

Not included in your delivery

¼ cup

Unsalted Butter*

(ContainsMilk/Lait)

¼ cup

Milk*

(ContainsMilk/Lait)

2 tbsp

Oil*

½ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories530 kcal
Fat23 g
Saturated Fat10 g
Carbohydrate42 g
Sugar6 g
Dietary Fiber4 g
Protein39 g
Cholesterol105 mg
Sodium1650 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Peeler
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl
Aluminum Foil
Potato Masher
Strainer
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**

3

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.

4

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.

5

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.

6

Thinly slice steak. Divide the peas, potatoes and steak between plates. Pour over the mushroom sauce.