Steaks and Herb Butter
with Creamy Herb Potatoes, Brussels Sprouts and Candied Bacon
Tonight's steaks are smothered in herb butter for a sumptuous flavour boost, but it doesn't end there. Smashed potatoes are made irresistible with candied bacon, and Brussels sprouts roasted in bacon fat make this a meal you soon won't forget!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Top Sirloin Steak
100 g
Bacon Strips
460 g
Russet Potato
170 g
Brussels Sprouts
1 unit
Lemon
1 tbsp
Brown Sugar
3 tbsp
Sour Cream
(Contains Milk)
1 tsp
Garlic Powder
7 g
Chives
7 g
Parsley
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Use this butter in step 6. Peel, then cut potatoes into 1-inch pieces. Finely chop parsley and chives, then combine. (NOTE: This is your herb mix.) Zest half the lemon, then cut into wedges (whole lemon for 4 ppl). Cut bacon into 1/4-inch pieces.
Add potatoes, 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. Drain and return potatoes to the same pot, off heat. Mash sour cream, 1 tbsp butter and 1/4 tsp garlic powder (dbl both for 4 ppl) into potatoes until creamy. Sprinkle 1 tbsp herb mix (dbl for 4 ppl) over potatoes. Season with salt and pepper, to taste, then stir to combine.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add bacon to the dry pan. Cook, stirring occasionally, until golden-brown and cooked through, 4-5 min.** Reduce heat to medium. Drain bacon through a strainer over a small bowl, reserving fat. Add brown sugar to the pan. Once brown sugar has completely melted, stir in bacon. Cook, stirring often, until bacon is coated, 1 min. Transfer bacon to a plate. (NOTE: Spread bacon pieces out to prevent sticking.) Carefully wipe the pan clean.
Meanwhile, halve Brussels sprouts (if larger, quarter them). Once bacon is done, add Brussels sprouts, 1/2 tsp garlic powder (dbl for 4 ppl) and three-quarters of the bacon fat to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 14-16 min. When Brussels sprouts are out of the oven, add half the candied bacon to the baking sheet, then stir to combine.
When Brussels sprouts are halfway done, heat the same pan (from step 3) over medium-high. While the pan heats, pat steaks dry with paper towels, then season with salt and pepper. When the pan is hot, add remaining bacon fat, then steaks. Sear until golden-brown, 1-2 min per side. Transfer steaks to another unlined baking sheet. Bake in the top of the oven until cooked to desired doneness, 5-8 min.** Transfer steaks to a clean cutting board. Set aside to rest, 2-3 min.
Add remaining garlic powder, lemon zest (, 2 tbsp softened butter and 2 tsp herb mix (dbl both for 4 ppl) to another small bowl. Season with salt and pepper, to taste, then stir to combine. Thinly slice steaks. Divide potatoes, steaks and Brussels sprouts between plates. Dollop herb butter on top of steaks. Sprinkle remaining candied bacon and remaining herb mix over top. (TIP: If candied bacon is sticking together, when cool enough to touch, use your hands to separate pieces!) Squeeze a lemon wedge over Brussels sprouts, if desired.
