Pan-Seared Ribeye Steaks and Mushroom Gravy
with Cranberry-Studded Greens
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Russet potato • Ribeye steak • Mushrooms • Spinach • Shallot • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, 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
113 g
Mushrooms
1 unit(s)
Beef Broth Concentrate
1 unit(s)
Shallot
1 tbsp
Garlic Puree
(Contains: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg, May contain traces of allergens)
2 unit(s)
Russet Potato
1 tbsp
All-Purpose Flour
(Contains: May contain traces of allergens, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
56 g
Baby Spinach
28 g
Salad Topping Mix
(Contains: Peanuts, Milk, Egg, Sulphites, Sesame, Tree nuts, Gluten, Mustard, May contain traces of allergens, Soy)
1 tbsp
Balsamic Vinegar
(Contains: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk, May contain traces of allergens, Sulphites)
Not included in your delivery
2.5 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.
- Thinly slice mushrooms.
- Remove any brown spots from potatoes, then peel and cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, to a large bowl, add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Top with spinach and salad topping mix. Set aside in the fridge until step 6.
- Once water is boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes 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, pat steaks dry with paper towels, then season all over with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks.
- Pan-fry for 4-7 min per side, or until cooked to desired doneness.** (NOTE: If steaks brown too quickly, reduce heat to medium.)
- 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, broth concentrate, remaining vinegar and any beef resting juices.
- Bring to a simmer. Cook for 3-4 min, stirring occasionally, until gravy thickens slightly.
- Toss salad.
- Thinly slice steaks.
- Divide steaks, salad 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.
