These steaks are smothered in herb butter for a sumptuous flavour boost, but there's so much more to tonight's meal. The mash is super creamy, and the asparagus is taken to a new level with bacon and a maple-Dijon sauce.
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.
740 g
Striploin Steak
100 g
Bacon Strips
2 unit
Russet Potato
227 g
Asparagus
1 unit
Cream Cheese
(Contains Milk)
1 unit
Garlic, cloves
7 g
Chives
½ tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Maple Syrup
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
3 tbsp
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
¼ tsp
Salt*
If you've opted for double striploin steak, prepare and sear it in the same way the recipe instructs you to cook the regular portion of striploin steaks. Work in batches, if necessary. Increase broil time to 6-10 min. Continue with recipe as written.