Roasted Ribeye with Mushroom Gravy
with Scalloped Potatoes and Garlic Green Beans- Milk
- Mustard
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Mustard
Ingredients: Russet potato • Ribeye steak • Green beans • Yellow onion • Mushrooms • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Roasted garlic puree (roasted garlic, garlic, salt, sugar, water, canola oil, celery, onion flakes, carrot juice concentrate, soybean oil, citric acid, natural flavour, potassium sorbate) • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Chives • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).
Ingredients
370 g
Ribeye Steak
3 unit(s)
Russet Potato
170 g
Green Beans
½ unit(s)
Yellow Onion
20 g
Roasted Garlic Puree
56 mL
Cream
(Contains: Milk)
1 unit(s)
Beef Broth Concentrate
7 g
Chives
6 g
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
113 g
Mushrooms
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
2 tbsp
Butter*
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut into 1/4-inch rounds.
- Peel, then cut half the onion (use whole onion for 4 servings) into 1/4-inch pieces.
- Heat a medium oven-proof pan (use a large pan for 4 servings) over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, onions, Cream Sauce Spice Blend and half the roasted garlic puree. Stir for 1 min, until onions are coated.
- Add cream and 1/2 cup (1 cup) water. Stir to combine.
- Add potatoes, then carefully arrange in even layers. Bring mixture to a boil over high.
- Once boiling, remove from heat, then sprinkle Parmesan over top. (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 servings].)
- Bake in the middle of the oven for 22-28 min, until potatoes are tender and golden.
- Meanwhile, trim green beans.
- Thinly slice mushrooms.
- Thinly slice chives.
- Pat steak dry with paper towels. Season with Montreal Spice Blend.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear for 1-2 min per side, until golden.
- Remove from heat, then transfer steak to an unlined baking sheet.
- Roast at the top of the oven for 4-7 min, until cooked to desired doneness.**
- When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.
- While steak roasts, heat a medium pot over medium. When the pot is hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook for 5-6 min, stirring often, until mushrooms are golden.
- Add Gravy Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Whisk in 3/4 cup (1 1/2 cups) water and broth concentrate. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook for 3-6 min, whisking occasionally, until gravy thickens.
- Whisk in any resting steak juices from the plate. Add half the chives. Season with pepper.
- Reheat the same pan (from step 3) over medium-high. When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates. Add 1 tbsp (2 tbsp) butter and remaining roasted garlic puree. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt and pepper.
- When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handle will be very hot!)
- Thinly slice steak.
- Divide steak, scalloped potatoes and green beans between plates.
- Spoon mushroom gravy over steak.
- Sprinkle remaining chives over top of scalloped potatoes.
If you've opted to get ribeye steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.
