Steak and Mushroom Poutine
with Garlic-Butter Snap Peas
Tonight, we're serving up an elevated spin on a Quebec classic: poutine with steak and mushrooms! Hearty roasted potatoes are topped with gooey cheese curds, DIY mushroom gravy and succulent pan-seared steak. Sugar snap peas tag along so that you can get your greens in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Top Sirloin Steak
200 g
Mixed Mushrooms
56 g
Cheese Curds
(Contains Milk)
1 unit
Beef Broth Concentrate
50 g
Shallot
1 tbsp
Garlic Puree
460 g
Russet Potato
113 g
Sugar Snap Peas
7 g
Thyme
7 g
Chives
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Cut potatoes into 1/2-inch wedges. Add potatoes, half the thyme and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, thinly slice chives. Trim snap peas. Thinly slice mushrooms. Peel, then cut shallot into 1/4-inch pieces. Pat steaks dry with paper towels, then season all over 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 steaks. Sear until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer steaks to an unlined baking sheet. Bake in the top of the oven until cooked to desired doneness, 5-8 min.**
Meanwhile, heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then snap peas. Cook, stirring often, until tender-crisp, 4-5 min. Remove the pot from the heat, then add garlic puree. Season with salt and pepper, then stir to coat snap peas.
Meanwhile, reheat the same pan (from step 3) over medium-high. When hot, add shallots, mushrooms, remaining thyme and 2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until mushrooms soften, 3-4 min. Sprinkle Gravy Spice Blend over mushrooms. Cook, stirring often, until coated, 1 min. Add broth concentrate and 1 1/4 cups of water (dbl for 4 ppl). Simmer, stirring occasionally, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste.
Thinly slice steaks. Divide steaks, snap peas and potato wedges between plates. Top potatoes with cheese curds, then mushroom gravy. Sprinkle chives over top.
