Pan-Seared Steak and Mushroom Gravy
with Bacon Roasted Brussels Sprouts
Steak night will never be the same after you try this! Juicy steak and smashed potatoes covered in flavour-packed mushroom gravy, and yes, you read that right, Brussels sprouts roasted with BACON. You can thank us later!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Top Sirloin Steak
227 g
Mushrooms
1 unit
Beef Broth Concentrate
50 g
Shallot
1 tbsp
Garlic Puree
227 g
Brussels Sprouts
100 g
Bacon Strips
28 g
Almonds, sliced
(Contains: Tree nuts)
7 g
Chives
460 g
Russet Potato
1 tbsp
All-Purpose Flour
(Contains: Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
2.25 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut shallot into 1/4-inch pieces. Halve Brussels sprouts (if larger, quarter them). Thinly slice mushrooms. Thinly slice chives. Peel, then cut potatoes into 1/2-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. Simmer uncovered until fork-tender, 10-12 min. When potatoes are fork-tender, reserve 1/4 cup potato cooking water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Roughly mash reserved cooking water, chives, 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
Cut bacon crosswise into 1/4-inch pieces. Add Brussels sprouts, almonds, bacon and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Transfer Brussels sprouts mixture to a parchment-lined baking sheet. Roast in the middle of the oven until Brussels sprouts are golden-brown and tender and bacon is cooked through, 16-20 min.**
Pat steaks dry with paper towels, then season all over with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.** Transfer steaks to a plate. Loosely cover with foil and set aside to rest, 2-3 min.
While steaks rests, reheat the same large pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Season with salt and pepper. Cook, stirring often, until softened, 5-6 min. Stir in garlic puree, shallots, flour and 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until shallots soften slightly, 1-2 min. Reduce heat to medium, then stir in 2/3 cup water (dbl for 4 ppl) and broth concentrate. Bring to a simmer. Cook until gravy thickens slightly, 3-4 min.
Thinly slice steaks. Divide steaks, Brussels sprouts and smashed potatoes between plates. Spoon mushroom gravy over steaks and potatoes.
