Steak and Bacon-Wrapped Green Beans

Steak and Bacon-Wrapped Green Beans

with Creamy Garlic Mash

Mother's Day Special
Read more

Bacon-wrapped green beans, need I say more? This pan-seared steak gets the royal treatment with creamy garlic mash and horseradish aioli. Treat your loved ones to the perfect Mother's Day feast!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

360 g

Yellow Potato

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

170 g

Green Beans

100 g

Bacon Strips

1 tbsp



1 tbsp

Whole Grain Mustard


6 g


2 unit

Green Onions

Not included in your delivery

2 tbsp



2 tbsp

Unsalted Butter*


1 tbsp


2 tsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3640 kJ
Calories870 kcal
Fat50 g
Saturated Fat17 g
Carbohydrate42 g
Sugar6 g
Dietary Fiber6 g
Protein52 g
Cholesterol160 mg
Sodium970 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Large Pot
Potato Masher
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Trim green beans. Cut bacon in half. (NOTE: You should have 8 pieces for 2 ppl or 16 pieces for 4 ppl.) Place green beans crosswise over bacon strips in small bundles, then carefully wrap the bacon around each bundle. Transfer bacon-wrapped green beans to a parchment-lined baking sheet. Roast, in the middle of the oven, flipping halfway through cooking, until bacon is crisp, 25-26 min. **


While bacon-wrapped green beans roast, cut potatoes into 1-inch pieces. Thinly slice green onions. Peel the garlic. Combine potatoes, garlic, 2 tsp salt and enough water to cover (approx. 1-inch) in a large pot. (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.


While potatoes cook, 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 tbsp oil (dbl for 4 ppl), then steak. Cook, until golden-brown, 2-3 min per side. Remove pan from heat and transfer steaks to another baking sheet. Roast in the top of the oven, until cooked to desired doneness, 5-10 min.***


Add horseradish, mayo, mustard, 1/4 tsp sugar (dbl for 4 ppl) and half the green onions to a small bowl. Stir to combine. Set aside.


When potatoes are done, drain and return to same pot, off heat. Using a masher, mash in 2 tbsp milk, 2 tbsp butter (dbl both for 4 ppl) and remaining green onions, until smooth. Season with salt and pepper.


Slice steak. Divide mash, bacon-wrapped green beans and steak between plates. Serve with horseradish aioli on the side.