Steaks and Creamy Pan Sauce

Name: Steaks and Creamy Pan Sauce with Twice-Baked Potatoes and Cheddar Broccoli
Total time: 45 min
Yield: 2
Cuisine: Canadian
Ingredients: 285 g Top Sirloin Steak; 400 g Yellow Potato; 227 g Broccoli; 1 unit(s) Shallot; 2 unit(s) Green Onion; 2 unit(s) Cream Cheese; ½ cup Cheddar Cheese, shredded; 56 mL Cream; 1 tbsp Whole Grain Mustard; 2 unit(s) Beef Broth Concentrate; 1 tbsp Cream Sauce Spice Blend; 1 tsp Garlic Salt; 1 tbsp Unsalted Butter*; ½ tsp Pepper*; ¼ tsp Salt*; 5 tsp Oil*

with Twice-Baked Potatoes and Cheddar Broccoli

Get Up To 20 Free Meals + Free Sides for Life

See you at the steakhouse? No! See you at the supper table! This special steak gets the restaurant treatment with a rich and zesty sauce. Plus, we're serving up steakhouse sides: roasted broccoli and twice-baked potatoes.

Ingredients: Yellow potato • Beef steak • Broccoli • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Green onion • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens:

Milk

•Senf

•Hvede

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.

Preparation Time45 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Top Sirloin Steak

400 g

Yellow Potato

227 g

Broccoli

1 unit(s)

Shallot

2 unit(s)

Green Onion

2 unit(s)

Cream Cheese

½ cup

Cheddar Cheese, shredded

56 mL

Cream

1 tbsp

Whole Grain Mustard

2 unit(s)

Beef Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

½ tsp

Pepper*

¼ tsp

Salt*

5 tsp

Oil*

Nutrition Values

Calories820 kcal

Fat48 g

Saturated Fat23 g

Carbohydrate51 g

Sugar6 g

Dietary Fiber5 g

Protein47 g

Cholesterol165 mg

Sodium2070 mg

Trans Fat1 g

Potassium1550 mg

Calcium350 mg

Iron6 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

•Silicone Brush

•Measuring Spoons

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Aluminum Foil

•Medium Bowl

•Measuring Cups

Cooking Steps

Pierce potatoes all over with a fork, then place on a microwavable plate. Brush with 1/2 tsp (1 tsp) oil, then season all over with salt and pepper.
Place on a microwave-safe plate. Microwave on high until fork-tender, 6-8 min. (NOTE: Alternatively, bake potatoes directly on the middle rack of the oven until fork-tender, 45-55 min.)
Carefully remove potatoes from the microwave, then set aside until cool enough to handle, 5-10 min.

Meanwhile, thinly slice green onions.
Peel, then finely chop shallot.
Cut broccoli into bite-sized pieces.
Add broccoli to one side of a parchment-lined baking sheet.
Drizzle 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil over top. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. (TIP: Adding water to the broccoli helps it to steam while it bakes.)
Set aside.

Meanwhile, heat a large non-stick pan over medium-high heat.
Pat steak dry with paper towels. Season with remaining garlic salt and pepper.
When hot, add 1 tbsp (2 tbsp) oil, then steaks and reduce heat to medium.
Pan-fry until cooked to desired doneness, 4-6 min per side.**
When steak is done, transfer to a cutting board. Loosely cover with foil and set aside to rest for 5 min.
Remove the pan from heat, then carefully wipe clean.

When potatoes are cool enough to handle, halve lengthwise.
Scoop out the flesh of each half into a medium bowl, keeping a 1/4-inch border of flesh intact on potato skin.
Mash removed flesh with a fork until smooth.
Add cream cheese, half the cheddar cheese and half the green onions. Season with salt and pepper, then stir to combine.
Fill each potato skin with filling. Arrange, filling-sides up, on the other side of the baking sheet with broccoli.
Bake in the top of the oven, until broccoli is tender and potato filling begins to brown, 8-10 min.

Meanwhile, reheat the same pan (from step 3) over medium-low.
When hot, add 1 tbsp (2 tbsp) butter, then shallots. Stir until tender, 2-3 min.
Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
Stir in 2/3 cup (1 cup) water, cream, broth concentrate and as much mustard as desired.
Bring to a gentle boil. Cook, stirring often, until sauce thickens slightly, 2-3 min.
Remove from heat. Cover to keep warm.

When broccoli is almost done, carefully move toward the centre of the baking sheet, then sprinkle remaining cheddar cheese over top.
Return to the top of the oven. Bake until cheese melts, 3-4 min.
Thinly slice steak. Stir any steak resting juices into sauce, then season with salt and pepper.
Divide steak, cheddar broccoli and twice-baked potatoes between plates.
Spoon sauce over steak. Sprinkle remaining green onions over top.