Buttery Ribeye and Horseradish-Chive Cream

Name: Buttery Ribeye and Horseradish-Chive Cream with Umami-ful Veggies
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 370 g Ribeye Steak; 2 unit(s) Russet Potato; 170 g Brussels Sprouts; 113 g Mushrooms; 1 tbsp Creamy Horseradish Sauce; 2 unit(s) Sour Cream; 7 g Chives; 7 g Thyme; 1 tbsp Balsamic Vinegar; 4 g Garlic Salt; ½ tbsp Soy Sauce; tbsp Unsalted Butter*; tbsp Oil*; tsp Sugar*; tsp Salt*; tsp Pepper*

with Umami-ful Veggies

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Allergens:

Mustard

•Egg

•Milk

•Sulphites

•Wheat

•Soy

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

370 g

Ribeye Steak

2 unit(s)

Russet Potato

170 g

Brussels Sprouts

113 g

Mushrooms

1 tbsp

Creamy Horseradish Sauce

(Contains: Mustard, Egg May contain traces of: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)

2 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

7 g

Chives

7 g

Thyme

1 tbsp

Balsamic Vinegar

(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

½ tbsp

Soy Sauce

(Contains: Wheat, Sulphites, Soy May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)

Not included in your delivery

tbsp

Unsalted Butter*

(Contains: Milk)

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories640 kcal

Fat24 g

Saturated Fat10 g

Carbohydrate58 g

Sugar8 g

Dietary Fiber8 g

Protein53 g

Cholesterol115 mg

Sodium1020 mg

Trans Fat0.5 g

Potassium2200 mg

Calcium150 mg

Iron8.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Measuring Spoons

•Parchment Paper

•Baking Sheet

•Small Bowl

•Large Non-Stick Pan

•Aluminum Foil

Cooking Steps

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Remove any brown spots from potatoes. Peel, then 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. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.

Meanwhile, remove and discard outer leaves, then trim and discard stem end of Brussels sprouts Halve Brussels sprouts if larger, quarter them.
Quarter mushrooms.
To a parchment-lined baking sheet, add brussels, mushrooms and 1/2 tbs (1 tbsp oil. Season with salt and pepper. Toss to coat.
Roast in the middle of the oven until golden, 8 min.

Thinly slice chives.
Strip1 tsp (2 tsp) thyme leaves from stems, then finely chop.
To a small bowl, add horseradish sauce half the sour cream and half the chives. Season with salt and pepper. Stir to combine.

brussels here???
Heat a large non-stick pan over medium-high heat.
While pan heats, pat steak(s) dry with paper towels.Sprikle thyme over top, pressing with fingers to adhere. Season with half the garlic salt and pepper.
When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (NOTE: Steaks will finish cooking in step 5 .)

Once veggies have been roasting for 8 min, remove from oven. Add balsamic and soy. Stir to coat. Roast for 6-8 min in the middle of the oven until tender and golden.
Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven 6-8 min 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.

Drain and return potatoes to the same pot, off heat. Mash remaining sour cream and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
Thinly slice steak.
Divide mash, veggies and steak between plates.
Spoon horseradish sauce over steak