Pan-Seared Double Striploin and Savoury Mushroom Gravy
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Pan-Seared Double Striploin and Savoury Mushroom Gravy

Pan-Seared Double Striploin and Savoury Mushroom Gravy

with Brussels Sprouts and Wild Rice

Miso and mushrooms are the perfect pairing for an umami-rich sauce and perfectly roasted Brussels sprouts in this unbelievable steak dinner.


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

Preparation Time35 minutes
Cooking Time


serving amount

740 g

Striploin Steak

113 g


1 unit(s)

Miso Broth Concentrate

(Contains Soy)

1 cup

Wild Rice Medley

14 g

Parsley and Thyme

1 tbsp

Chicken Stock Powder

(Contains Soy)

227 g

Brussels Sprouts

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 unit(s)

Beef Broth Concentrate

2 unit(s)

Garlic, cloves

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories1150 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate105 g
Sugar6 g
Dietary Fiber9 g
Protein98 g
Cholesterol215 mg
Sodium1800 mg
Trans Fat1 g
Potassium1950 mg
Calcium200 mg
Iron13 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.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel
Aluminum Foil


Cook rice

Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip some thyme leaves from stems, then chop 1/2 tbsp (1 tbsp). Stir together wild rice medley, chicken stock powder, chopped thyme, 2 cups (4 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt in a medium pot (use a large pot for 4 ppl). Bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove from heat. Set aside, still covered.

Prep and roast Brussel sprouts

Meanwhile, thinly slice mushrooms.Peel, then mince or grate garlic. Roughly chop parsley.Whisk together miso broth concentrate, beef broth concentrate and 1 cup (2 cup) water. Set aside.Halve Brussels sprouts (if larger, quarter them).Add Brussels sprouts, half the garlic and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the bottom of the oven, flipping once halfway through, until tender, 16-20 min.

Cook steak

Pat steak dry with paper towels, then season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side. Remove from heat, then transfer steak to another baking sheet.Roast in the middle of the oven, until cooked to desired doneness, 5-8 min.** When steak is done, transfer to a cutting board. Cover loosely with foil, then set aside to rest, 5 min.

Cook mushrooms

Meanwhile, heat the same pan over medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Add mushrooms and remaining thyme sprig. Cook, stirring occasionally, until softened, 3-4 min. Add remaining garlic and Cream Sauce Spice Blend. Cook, stirring often, until veggies are coated and garlic is fragrant, 1 min.

Make sauce

Slowly add miso-beef broth mixture to the pan. Cook, stirring constantly, until sauce thickens slightly, 2-4 min. Season with salt and pepper, to taste.Carefully remove thyme sprig.

Finish and serve

Fluff rice with a fork, then stir in parsley. Thinly slice steak.Divide rice, steak and Brussels sprouts between plates. Top steak with mushroom sauce.