Striploin Steak and Easy Scalloped Potatoes
with Herby Mushrooms and Green Beans
Tender and luxurious striploin steak and our creamy, dreamy scalloped potatoes are guaranteed to make mom feel special! We've simplified the potatoes by cutting them into rounds and pre-boiling in sauce – no mandolines and long baking times on this Mother's Day!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
690 g
Russet Potato
200 g
Mixed Mushrooms
170 g
Green Beans
14 g
Parsley and Thyme
56 g
Onion, chopped
113 mL
Cream
(Contains Milk)
½ tbsp
Seasoned Salt
1 unit
Beef Broth Concentrate
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1/4-inch rounds. Heat a medium oven-proof pan over medium heat (use a large pan for 4 ppl). When hot, add 1 tbsp butter (dbl for 4 ppl), onions, half the Cream Sauce Spice Blend and half the seasoned salt. Season with pepper. Cook, stirring often, until onions are coated, 1 min. Add cream and 1/2 cup water (dbl for 4 ppl), then stir to combine. Add potatoes, then arrange in an even layer. Bring to a boil over high. (TIP: Once boiling, if you don't have an oven-proof pan, carefully transfer the potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl].)
Once boiling, remove the pan from heat, then sprinkle Parmesan over top. Bake in the middle of the oven until potatoes are tender and tops are golden-brown, 22-28 min. While scalloped potatoes bake, trim green beans. Thinly slice mushrooms. Roughly chop parsley. Strip 1 tbsp thyme leaves from stems (dbl for 4 ppl).
Pat steak dry with paper towels. Season with remaining seasoned salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steak. Sear until golden-brown, 1-2 min per side. Remove the pan from the heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-7 min.**
While steak roasts, heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and half the thyme. Cook, stirring often, until golden-brown, 5-6 min. Season with salt and pepper, then transfer mushrooms to a plate. Add green beans and 1/4 cup water (dbl for 4 ppl) to the pan. Season with salt and pepper. Cook, stirring occasionally, until green beans are tender-crisp and water is absorbed, 4-5 min. Return mushrooms to the pan, then toss to combine. Remove the pan from heat, then sprinkle half the parsley over veggies.
When steak is done, transfer to a cutting board. Loosely cover with foil and set aside to rest,5 min. While steak rests, heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted, 30 sec. Add remaining thyme and remaining Cream Sauce Spice Blend. Cook, stirring often, until fragrant. Whisk in 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, whisking occasionally, until gravy thickens, 2-3 min. Whisk in any juices from the plate with steak. Season with pepper, to taste.
When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handles will be very hot!) Thinly slice steak. Divide steak, scalloped potatoes and veggies between plates. Spoon gravy over steak. Sprinkle remaining parsley over top.
