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.
Beef Broth Concentrate
Not included in your delivery
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. 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, drain and return to the same pot, off heat. Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
Meanwhile, cut bacon into 1/4-inch pieces on a separate cutting board.Add Brussels sprouts, almonds, bacon and 1 tbsp (2 tbsp) oil 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, 15-18 min.**
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 (2 tbsp) oil, then steaks. Pan-fry until cooked to desired doneness, 4-7 min per side.** Transfer steaks to a plate. Cover loosely with foil and set aside to rest, 2-3 min.
Meanwhile, reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Season with salt and pepper. Cook, stirring often, until softened, 5-6 min. Stir in garlic puree, shallots, flour and 1 tbsp (2 tbsp) butter. Cook, stirring often, until shallots soften slightly, 1-2 min.Reduce heat to medium, then stir in 2/3 cup (1 1/3 cups) water and broth concentrate. Bring to a simmer. Cook, stirring occasionally, 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.