Hearty steak and our creamy, dreamy scalloped potatoes are guaranteed to make tonight's dinner extra special. We've simplified the potatoes by cutting them into rounds and pre-boiling them in sauce – no mandolines or long baking times required!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
285 g
Beef Steak
3 unit(s)
Russet Potato
200 g
Mixed Mushrooms
170 g
Green Beans
14 g
Parsley and Thyme
1 unit(s)
Shallot
113 mL
Cream
(Contains Milk)
1 tsp
Garlic Salt
1 unit(s)
Beef Broth Concentrate
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then cut potatoes into 1/4-inch-thick rounds. Peel, then finely chop shallot.Heat a medium oven-proof pan (large pan for 4 ppl) over medium heat. When the pan is hot, add 1 tbsp (2 tbsp) butter, then half the shallots, half the Cream Sauce Spice Blend and half the garlic salt. Season with pepper. Cook, stirring often, until shallots are coated, 1 min. Add cream and 1/2 cup (1 cup) water, then stir to combine. Add potatoes, arranging in an even layer. Bring to a boil over high.
Once boiling, remove pan from heat, then sprinkle Parmesan over top. (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl].)Bake in the middle of the oven until potatoes are tender and tops are golden-brown, 22-28 min.Meanwhile, trim green beans.Thinly slice mushrooms.Roughly chop parsley.Strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.
Pat steaks dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side. Remove from heat, then transfer steaks to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-7 min.** When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest, 5 min.
Meanwhile, reheat the same pan over medium-high.When the pan is hot, add 1 tbsp (2 tbsp) butter, then mushrooms and half the thyme. Cook, stirring often, until golden-brown, 5-6 min.Add green beans and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook, stirring occasionally, until green beans are tender-crisp and water is absorbed, 4-5 min.Remove from heat, then sprinkle half the parsley over veggies.
Meanwhile, heat a medium pot over medium heat. When the pot is hot, add 1 tbsp (2 tbsp) butter, remaining shallots, remaining thyme and remaining Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec. Whisk in 1/2 cup (1 cup) water and broth concentrate. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, whisking occasionally, until gravy thickens, 3-6 min. Whisk in any juices from the plate with steaks. (TIP: For a thinner gravy consistency, add more water, 1-2 tbsp at a time, if desired.)
When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handles will be very hot.) Thinly slice steaks. Divide steaks, scalloped potatoes and veggies between plates. Spoon gravy over steaks. Sprinkle remaining parsley over top.