Pan-Seared Ribeye Steaks and Mushroom Gravy
with Bacon-Roasted Broccoli
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Russet potato • Top sirloin steak • Broccoli • Mushrooms • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Shallot • Almonds • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • All-purpose flour (wheat).
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
370 g
Ribeye Steak
100 g
Bacon Strips
113 g
Mushrooms
1 unit(s)
Beef Broth Concentrate
1 unit(s)
Shallot
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
227 g
Broccoli
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Egg, Peanuts)
2 unit(s)
Russet Potato
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg, Peanuts)
Not included in your delivery
3 tbsp
Oil*
3 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
3 tbsp
Milk*
(Contains: Milk)
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut shallot into 1/4-inch pieces.
- Cut broccoli into bite-sized peices.
- Thinly slice mushrooms.
- Remove any brown spots from potatoes, then peel and cut into 1-in. pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.)
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- 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.
- Meanwhile, on a clean cutting board, cut bacon into 1/4-inch pieces.
- To a parchment-lined baking sheet, add broccoli, almonds, bacon and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 15-18 min, stirring halfway until broccoli is golden and tender and bacon is cooked through.**
- Meanwhile, pat steaks dry with paper towels, then season all over with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks.
- Pan-fry for 4-7 min per side or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 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 for 5-8 min, stirring often, until softened.
- Add garlic puree, shallots, flour and 1 tbsp (2 tbsp) butter. Cook for 1-2 min, stirring often, until shallots soften slightly.
- Reduce heat to medium, then stir in 2/3 cup (1 1/3 cups) water and broth concentrate.
- Bring to a simmer. Cook for 3-4 min, stirring occasionally, until gravy thickens slightly.
- Thinly slice steaks.
- Divide steaks, bacon-roasted broccoli and smashed potatoes between plates.
- Spoon mushroom gravy over steaks and potatoes.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook sirloin steak.
