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Mushroom Gravy-Smothered Striploin
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Mushroom Gravy-Smothered Striploin

Mushroom Gravy-Smothered Striploin

with Roasted Potatoes and Grilled Asparagus

Fire up the grill and get ready to BBQ! With lemony asparagus, herby mushroom gravy and Montreal steak spiced-striploin, this dinner is packed full of fresh, summer flavours.


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

Preparation Time35 minutes


serving amount

370 g

Striploin Steak

113 g


50 g


1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

400 g

Yellow Potato

7 g


227 g


1 unit


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

7 g


1 tbsp

Montreal Steak Spice

Not included in your delivery

4 tbsp

White Wine

(Contains Sulphites)

2 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


¼ tsp



Nutrition Values

Calories790 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate57 g
Sugar8 g
Dietary Fiber9 g
Protein57 g
Cholesterol120 mg
Sodium1030 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.


Baking Sheet
Measuring Spoons
Small Bowl
Paper Towel
Large Non-Stick Pan
Measuring Cups


Roast potatoes

Before starting, wash and dry all produce. Preheat the oven to 425°F.Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop. Cut potatoes into 1/2-inch pieces.Add potatoes, half the thyme and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.


Meanwhile, thinly slice mushrooms.Peel, then cut shallot into 1/4-inch slices. Thinly slice the chives.Trim and discard bottom 1 inch of asparagus.Zest, then juice half the lemon. Cut remaining lemon into wedges. Whisk together 1/2 tbsp lemon juice, 1 tbsp oil, 1/4 tsp lemon zest and 1/4 tsp sugar (dbl all for 4 ppl) together in a small bowl. Season with salt and pepper. Set aside.

Prep and grill steaks

Pat striploin dry with paper towels. Season striploin all over with Montreal Steak Spice. Add striploin to one side of the grill. Grill, flipping steaks once, until cooked to desired doneness, 4-6 min per side.**Transfer striploin to a plate and cover with foil to keep warm.

Grill asparagus

Add asparagus to the other side of the grill. Close lid and grill asparagus, flipping once, until tender/tender-crisp, 4-6 min.

Cook mushroom gravy

While steaks are resting, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots, mushrooms and remaining thyme. Cook, stirring often, until mushrooms are golden-brown and tender, 4-5 min. Sprinkle Cream Sauce Spice Blend over mushrooms. Cook, stirring until coated, 1 min. Add white wine and 3/4 cup water (dbl for 4 ppl). Cook, stirring often, until mushroom gravy thickens, 1-2 min.

Finish and serve

Thinly slice steak. Divide steak, potatoes and asparagus between plates. Spoon mushroom gravy over steak. Sprinkle chives and Parmesan cheese over potatoes. Spoon lemon dressing over asparagus. Squeeze a lemon wedge over the asparagus, if desired.