Mushroom 'Steak Diane'

Name: Mushroom 'Steak Diane' with Green Bean Amandine and Roasted Potatoes
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 370 g Striploin Steak; 2 unit(s) Garlic, cloves; 1 tbsp Worcestershire Sauce; 1 tbsp Cream Sauce Spice Blend; 56 mL Cream; 4 tbsp White Cooking Wine; 1 unit(s) Beef Broth Concentrate; 113 g Mushrooms; 400 g Red Potato; 170 g Green Beans; 28 g Almonds, sliced; 7 g Chives; 5 tsp Oil*; ½ tsp Salt*; ¼ tsp Pepper*; 2 tbsp Unsalted Butter*

with Green Bean Amandine and Roasted Potatoes

Get Up To 20 Free Meals + Free Sides for Life

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, and green bean amandine and roasted potatoes are the perfect sides for this time-honoured plate!

Allergens:

Hvede

•Milk

•Schwefeldioxide und Sulfite

•Amandelnoten

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.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

370 g

Striploin Steak

2 unit(s)

Garlic, cloves

1 tbsp

Worcestershire Sauce

1 tbsp

Cream Sauce Spice Blend

56 mL

Cream

4 tbsp

White Cooking Wine

1 unit(s)

Beef Broth Concentrate

113 g

Mushrooms

400 g

Red Potato

170 g

Green Beans

28 g

Almonds, sliced

7 g

Chives

Not included in your delivery

5 tsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Unsalted Butter*

Nutrition Values

Calories890 kcal

Fat53 g

Saturated Fat21 g

Carbohydrate52 g

Sugar9 g

Dietary Fiber9 g

Protein52 g

Cholesterol160 mg

Sodium1490 mg

Trans Fat1.5 g

Potassium2000 mg

Calcium150 mg

Iron7.5 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.

Utensils

•Large Non-Stick Pan

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Medium Pot

•Measuring Cups

Cooking Steps

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, cut potatoes into 2-inch pieces.
Add potatoes and 2 tsp (4 tsp) oil 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, 18-22 min.

Meanwhile, reheat the same 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 (2 tbsp) oil, 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 (3 tbsp) butter, 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 (1 cup) water until smooth.
Bring to a simmer, whisking occasionally, until slightly thickened, 2-3 min.

Meanwhile, reheat the same pan (from step 3) over medium-high.
When hot, add green beans and 1/3 cup (2/3 cup) water, 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, then stir to combine.
Add half the chives and 1/2 tbsp (1 tbsp) butter 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.