Pan-Seared Steaks and Mushroom Gravy
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Pan-Seared Steaks and Mushroom Gravy

Pan-Seared Steaks and Mushroom Gravy

with Bacon Roasted Brussels Sprouts

Steak night will never be the same after you try this! Prepare your tastebuds for 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!


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

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Top Sirloin Steak

100 g

Bacon Strips

227 g


1 unit

Beef Broth Concentrate

50 g


1 tbsp

Garlic Puree

227 g

Brussels Sprouts

28 g

Almonds, sliced

(Contains Almonds)

7 g


460 g

Russet Potato

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


3 tbsp


3 tbsp


(Contains Milk)


Nutrition Values

Calories1180 kcal
Fat70 g
Saturated Fat23 g
Carbohydrate71 g
Sugar11 g
Dietary Fiber11 g
Protein63 g
Cholesterol165 mg
Sodium930 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.


Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Paper Towel
Aluminum Foil


Prep and start potatoes

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.

Finish potatoes

Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. When potatoes are fork-tender, drain and return potatoes to the same pot, off heat. Roughly mash 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, to taste.

Roast Brussels sprouts

Meanwhile, cut bacon into 1/4-inch pieces on a separate cutting board. 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.**

Cook steaks

Meanwhile, 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 for 2-3 min.

Make mushroom gravy

Meanwhile, reheat the same 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, stirring occasionally, until gravy thickens slightly, 3-4 min.

Finish and serve

Thinly slice steaks. Divide steaks, Brussels sprouts and smashed potatoes between plates. Spoon mushroom gravy over steaks and potatoes.