Festive Steak Dinner
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Festive Steak Dinner

Festive Steak Dinner

with Bacon-y Brussels and Creamy Mash

Festive flavors in the form of tangy cranberry sauce and garlic buttery mash are now available outside of the holidays! Steak is seared and served with creamy mash as well as a ultra scrumptious balsamic roasted Brussels sprouts studded with smoky bacon. YUM! YUM! YUM!


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

340 g

Top Sirloin Steak

100 g

Bacon Strips

2 unit(s)

Russet Potato

227 g

Brussels Sprouts

7 g


2 unit(s)

Garlic, cloves

113 mL


(Contains Milk)

2 tbsp

Cranberry Spread

(May contain Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

2 unit(s)

Beef Broth Concentrate


Nutrition Values

Calories940 kcal
Fat50 g
Saturated Fat23 g
Carbohydrate69 g
Sugar17 g
Dietary Fiber8 g
Protein54 g
Cholesterol195 mg
Sodium920 mg
Trans Fat0.5 g
Potassium2100 mg
Calcium125 mg
Iron8 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.


Large Pot
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Potato Masher


  • Peel, then cut potatoes into 1-inch pieces.
  • Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
  • Heat a large non-stick pan over medium heat.
  • While pan heats cut bacon into 1/2-inch pieces.
  • When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**
  • Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
  • Discard all but 1 tbsp (2 tbsp) of fat from the pan.
  • On a clean cutting board, half Brussels (if larger, quarter them).
  • Peel, then mince or grate garlic.
  • Thinly slice chives.
  • Add Brussels sprouts, reserved bacon fat to an unlined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast in the middle of the oven until tender, 16-20 min.
  • Carefully wipe out pan.
  • Heat the same pan from step 2 over medium-high.
  • While pan heats, pat steaks dry with paper towels. Season with salt and pepper.
  • When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown,1-2 per side. (NOTE: Steaks will finish cooking in oven.)
  • Remove from heat and transfer steaks to an unlined baking sheet.
  • Roast in the bottom of the oven until cooked to desired doneness, 8-10 min.**
  • Heat a small pot over medium heat.
  • When hot, add butter, swirling pot until melted, 30 sec.
  • Add cranberry sauce, broth concentrate, whole grain mustard and 1 tbsp (2 tbsp) water. Stir to combine. Transfer to a small bowl, then rinse out pot.
  • Add cream, garlic and 1tbsp (2 tbsp) butter to the same pot. Bring the cream mixture to a simmer on medium heat. Cook, stirring often until fragrant, 30 sec. Remove from heat.

Are potatoes done?

  • Drain and return potatoes to the same pot, off heat. Mash cream mixture and half the chives into potatoes until creamy. Season with salt and pepper, to taste.
  • Add Brussels sprouts, vinegar, __ sugar, and half the bacon to a large bowl. Season with salt and pepper. Stir to coat.
  • Thinly slice steak.
  • Divide Brussels, mash and steak between plates.
  • Sprinkle remaining bacon over Brussels and mash.
  • Spoon cranberry sauce over steak. Sprinkle remaining chives overtop.