Roasted Steak with Mushrooms and Caramelized Onions
with Creamy Horseradish Mashed Potatoes and Gravy- Soy
- Wheat
- Mustard
- Egg
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Soy
- Fish
- Gluten
- Egg
- Wheat
- Crustaceans
Ingredients: Russet potato • Top sirloin steak • Mushrooms • Yellow onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • 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) • Creamy horseradish sauce (egg, mustard) (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) • Red wine vinegar • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chives • Garlic • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).
285 g
Top Sirloin Steak
113 g
Mushrooms
20 g
Gravy Spice Blend
()
2 unit(s)
Russet Potato
1 unit(s)
Beef Broth Concentrate
2 unit(s)
Garlic, cloves
1 tbsp
Creamy Horseradish Sauce
()
1 unit(s)
Yellow Onion
6 g
Montreal Spice Blend
()
½ tbsp
Dijon Mustard
()
½ tbsp
Red Wine Vinegar
()
7 g
Chives
43 mL
Sour Cream
()
4 tbsp
Butter*
()
⅓ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
2 tbsp
Milk*
()
- 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-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. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then cut onion into 1/2-inch slices.
- Thinly slice chives.
- Pat steaks dry with paper towels. Season with half the Montreal Spice Blend.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 2-3 min per side, until browned.
- Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven 5-8 min, or until cooked to desired doneness.**
- When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Carefully wipe pan clean.
- Heat the same pan (from step 4) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, onions and garlic. Cook for 3-4 min, stirring occasionally, until veggies have softened.
- Add 1 tbsp (2 tbsp) butter and mushrooms. Cook for 4-5 min, stirring occasionally, until mushrooms are golden. Season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- Reheat the same pan over medium, then add 1 tbsp (2 tbsp) butter and beef broth concentrate. When butter melts, add Gravy Spice Blend. Cook for 1 min, stirring frequently, until fragrant.
- Add 1 cup (1 3/4 cups) water, remaining Montreal Spice Blend, Dijon and half the red wine vinegar (use all for 4 servings). Whisk to combine.
- Bring to a simmer. Cook for 2-3 min, stirring often, until gravy thickens slightly.
- Roughly mash 2 tbsp (4 tbsp) butter, creamy horseradish sauce, sour cream, half the chives and 2 tbsp (4 tbsp) milk into potatoes. Season with salt and pepper.
- Thinly slice steaks. Add any juices from the resting plate to gravy and stir to combine.
- Divide onions and mushrooms and mashed potatoes between plates.
- Divide steak between plates and spoon gravy over top. Sprinkle with remaining chives.
