Steaks and Bacon-Wrapped Green Beans
with Garlic Mash and Horseradish Sauce
These pan-seared steaks get the royal treatment with a salty Montreal steak spice coating and creamy horseradish sauce for dipping. Sides of bacon-wrapped green beans and creamy mash are superstars in their own right.
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.
Ingredients
285 g
Top Sirloin Steak
100 g
Bacon Strips
170 g
Green Beans
360 g
Yellow Potato
3 tbsp
Sour Cream
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Garlic Puree
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
2 unit
Green Onion
1 tbsp
Montreal Spice Blend
1 tbsp
Ginger-Garlic Puree
(Contains: Egg, Mustard)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Trim green beans. Cut bacon strips in half crosswise. (NOTE: You should have 8 pieces for 2 ppl or 16 pieces for 4 ppl.) Divide green beans between bacon pieces. Wrap bacon around green bean bundles. Transfer bacon-wrapped green beans to a parchment-lined baking sheet. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top, then season with salt and pepper. Roast in the middle of the oven until bacon is crisp, 25-26 min.**
Meanwhile, cut potatoes into 1-inch pieces. Thinly slice green onions. Add potatoes, garlic puree, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (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.
Meanwhile, pat steaks dry with paper towels. Sprinkle Montreal Steak Spice over tops of steaks, then press down to adhere. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks, spice-side down. Cook until golden, 2-3 min per side. Remove the pan from heat. Transfer steaks to an unlined baking sheet, spice-side up. Roast steaks in the top of the oven until cooked to desired doneness, 5-10 min.**
Combine creamy horseradish sauce, mayo, mustard, 1/4 tsp sugar (dbl for 4 ppl) and half the green onions in a small bowl. Set aside.
When potatoes are fork-tender, drain and return them to same pot, off heat. Mash sour cream, 2 tbsp butter (dbl for 4 ppl) and remaining green onions into potatoes until smooth. Season with salt and pepper, to taste.
Slice steaks. Divide garlic mash, bacon-wrapped green beans and steaks between plates. Serve horseradish sauce alongside for dipping.
