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Steaks and Bacon-Balsamic Sauce
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Steaks and Bacon-Balsamic Sauce

Steaks and Bacon-Balsamic Sauce

with Mustardy Brussels Sprouts and Herbed Potatoes

Thinking about having company over? This dish is made to impress! A plate of heavenly bacon-balsamic sauce draped over tender steak is a sure-fire dinner hit with its savoury-sweet notes! Brussels sprouts tossed in mustard and buttery herbed potatoes complete this gorgeous meal.

Allergens:
Sulphites
Soy
Wheat
Mustard
Milk

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Top Sirloin Steak

100 g

Bacon Strips

50 g

Shallot

4 tbsp

Balsamic Glaze

(Contains Sulphites)

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

280 g

Sous Vide Potatoes

1 tbsp

Whole Grain Mustard

(Contains Mustard)

170 g

Brussels Sprouts

1 tsp

Garlic Salt

7 g

Chives

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

3.5 tbsp

Oil*

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Nutrition Values

Calories990 kcal
Fat66 g
Saturated Fat21 g
Carbohydrate58 g
Sugar6 g
Dietary Fiber7 g
Protein45 g
Cholesterol135 mg
Sodium1590 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

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Strainer
Large Non-Stick Pan
Measuring Cups

Instructions

Roast Brussels sprouts
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve any Brussels sprouts larger than 1-inch and keep smaller ones whole. Add Brussels sprouts, mustard, 1/4 tsp sugar, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.

Prep
2

Meanwhile, peel, then cut shallot into 1/4-inch pieces. Thinly slice chives.Drain potatoes, then thoroughly pat dry with paper towels. (TIP: Any extra moisture will prevent potatoes from crisping when roasted.)Cut bacon into 1/4-inch pieces on a separate cutting board.

Roast potatoes
3

Add potatoes, remaining garlic salt, half the Gravy Spice Blend and 1 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Roast in the bottom of the oven, stirring halfway through, until golden-brown, 12-14 min.Add 1 tbsp butter (dbl for 4 ppl) and half the chives to the baking sheet with potatoes. Stir until butter melts and potatoes are coated.

Cook steaks
4

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat steaks dry with paper towels. Season with salt and pepper.When the pan is 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. Reserve fat in the pan.Roast steaks in the top of the oven until cooked to desired doneness, 4-6 min.**

Make bacon-balsamic sauce
5

Meanwhile, heat the pan with reserved fat over medium. When hot, add bacon and shallots. Cook, stirring occasionally, until bacon is golden and starts to crisp, 4-5 min.**Carefully drain and discard all but 1 tbsp bacon fat (dbl for 4 ppl) from the pan. Sprinkle remaining Gravy Spice Blend into the pan. Cook, stirring often, until bacon and shallots are coated, 30 sec.Gradually add 2/3 cup water (dbl for 4 ppl). Cook, stirring often, until mixture comes to a simmer. Simmer, stirring often, until thickened slightly, 1-2 min. Add balsamic glaze. Stir until combined, 30 sec.

Finish sauce and serve
6

Remove the pan with sauce from heat.Add 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper, to taste, then stir until butter melts.Thinly slice steaks.Divide steaks, potatoes and Brussels sprouts between plates.Spoon bacon-balsamic sauce over steaks, then sprinkle with remaining chives.

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