Steaks and Easy Scalloped Potatoes
with Herby Mushrooms and Green Beans
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.
Ingredients
285 g
Top Sirloin Steak
3 piece
Russet Potato
200 g
Mixed Mushrooms
170 g
Green Beans, trimmed
14 g
Parsley and Thyme
1 piece
Shallot
113 mL
Cream
(Contains Milk)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 piece
Beef Broth Concentrate
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
