Mushroom Gravy-Smothered Ribeye Steak
with Roasted Potatoes and Broccoli- Wheat
- Sulphites
- Milk
- Mustard
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Gluten
- Egg
- Fish
- Crustaceans
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Yellow potato • Ribeye steak • Broccoli • Mushrooms • Lemon • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Shallot • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Thyme • Chives • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).
Ingredients
370 g
Ribeye Steak
113 g
Mushrooms
1 unit(s)
Shallot
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
4 tbsp
White Cooking Wine
(Contains: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans, May contain traces of allergens, Sulphites)
400 g
Yellow Potato
7 g
Thyme
227 g
Broccoli
1 unit(s)
Lemon
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
7 g
Chives
6 g
Montreal Spice Blend
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
¼ tsp
Sugar*
0.13 tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425˚F.
Wash and dry all produce. - Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To an unlined baking sheet, add potatoes, half the thyme and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until golden.
- Meanwhile, thinly slice mushrooms.
- Peel, then cut shallot into 1/4-inch slices.
- Thinly slice chives.
- Cut broccoli into bite-sized pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a small bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine. Set aside.
- Pat steak dry with paper towels. Season all over with Montreal Spice Blend.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 1-2 min per side, until golden.
- Remove from heat and transfer steak to an unlined baking sheet. Roast in the middle of the oven for 5-8 min, or until cooked to desired doneness.**
- To the same pan (used in step 3), add broccoli and 2 tbsp (1/4 cup) water. Cook 4-5 min, tossing occasionally, until tender-crisp. Season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- To the same pan, add 2 tbsp (4 tbsp) butter, then shallots, mushrooms and remaining thyme. Cook 4-5 min, stirring often, until mushrooms are golden.
- Sprinkle Cream Sauce Spice Blend over mushrooms. Cook for 1 min, until coated.
- Add white cooking wine and 3/4 cup (1 1/2 cups) water. Cook for 1-2 min, stirring often, until mushroom gravy thickens.
- Thinly slice steak.
- Divide steak, potatoes and broccoli between plates.
- Spoon mushroom gravy over steak.
- Sprinkle chives and Parmesan cheese over potatoes.
- Spoon lemon dressing over broccoli.
- Squeeze a lemon wedge over broccoli.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook striploin steak.
