Pan-Seared Striploin and Savoury Mushroom Gravy
with Asparagus and Wild Rice
Asparagus season isn't long in Canada, so we must make the most of it! Miso and mushrooms are a perfect pairing for an umami-rich sauce in this unbelievable steak dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Miso Broth Concentrate
Wild Rice Medley
Parsley and Thyme
Chicken Stock Powder
Cream Sauce Spice Blend
Beef Broth Concentrate
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip some thyme leaves from stems, then chop 1/2 tbsp (1 tbsp). Stir together wild rice medley, chicken stock powder, chopped thyme, 2 cups (4 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt in a medium pot (use a large pot for 4 ppl). Bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, thinly slice mushrooms.Trim and discard bottom 1-inch from asparagus.Peel, then mince or grate garlic. Roughly chop parsley.Whisk together miso broth concentrate and 1 cup (2 cup) water. Set aside.Add asparagus, half the garlic and 1/2 tbsp (1 tbsp) oil to a baking sheet. Season with salt and pepper, then toss to combine. Set aside. Pat steak dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side. Remove the pan from heat, then transfer steak to another baking sheet.Roast asparagus in the top of the oven until tender-crisp, 5-8 min.Roast steak in the middle of the oven, until cooked to desired doneness, 5-8 min.** When steak is done, transfer to a cutting board. Cover loosely with foil, then set aside to rest for 5 min.
Meanwhile, heat the same pan over medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Add mushrooms and remaining thyme sprig. Cook, stirring occasionally, until softened, 3-4 min. Add remaining garlic and Cream Sauce Spice Blend. Cook, stirring often, until veggies are coated and garlic is fragrant, 1 min.
Slowly add miso broth mixture to the pan. Cook, stirring constantly, until sauce thickens slightly, 2-4 min. Season with salt and pepper, to taste.Carefully remove thyme sprig.
Fluff rice with a fork, then stir in parsley. Thinly slice steak.Divide rice, steak and asparagus between plates. Top steak with mushroom sauce.