Mushroom 'Steak Diane'
with Green Bean Amandine and Roasted Potatoes
This retro classic – albeit without the cognac – will bring back memories of visiting old-school steakhouses where this dish was all the rage. Mushrooms add an extra umami kick, while a green bean amandine and roasted potatoes are the perfect sides for this time-honoured dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
2 unit
Garlic, cloves
½ tbsp
Worcestershire Sauce
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites)
1 unit
Beef Broth Concentrate
113 g
Mushrooms
280 g
Sous Vide Potatoes
170 g
Green Beans
28 g
Almonds, sliced
(Contains Almonds)
7 g
Chives
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Salt*
¼ tsp
Pepper*
5 tsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium heat. While the pan heats, thinly slice mushrooms. Trim, then halve green beans. Thinly slice chives. Peel, then mince or grate garlic. When the pan is hot, add almonds to the dry pan. Toast, stirring occasionally, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate.
Meanwhile, pat potatoes dry with paper towels. Add potatoes and 2 tsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 14-16 min.
Meanwhile, heat the pan (from step 1) over medium-high. While the pan heats, pat steak dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Sear until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 6-8 min.**Transfer steak to a clean cutting board. Set aside to rest for 2-3 min.
Meanwhile, heat a medium pot over medium-high heat. When hot, add 1 1/2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add mushrooms. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden, 4-5 min. Sprinkle Cream Sauce Spice Blend and half the garlic over mushrooms. Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat. Add cooking wine, whisking until slightly reduced, 20 sec. Return the pan to medium, then whisk in broth concentrate, cream and 1/2 cup water (dbl for 4 ppl) until smooth. Bring to a simmer, whisking occasionally, until slightly thickened, 2-3 min.
Meanwhile, heat the same pan (from step 3) over medium-high. When hot, add green beans and 1/3 cup water (dbl for 4 ppl), then season with salt. Cook, stirring occasionally, until water evaporates, 4-5 min. Add remaining garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper, to taste.
Add half the Worcestershire sauce (use all for 4 ppl) to the pot with mushroom sauce. Season with salt and pepper, to taste, then stir to combine. Add half the chives and 1/2 tbsp butter (dbl for 4 ppl) to the baking sheet with potatoes. Toss until butter melts and coats potatoes. Thinly slice steak. Divide potatoes, steak and green beans between plates. Spoon mushroom sauce over steak. Sprinkle almonds over green beans. Sprinkle remaining chives over plate.
