Steaks and Herb Butter
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Steaks and Herb Butter

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.

Preparation Time45 minutes
Cooking Time


serving amount

340 g

Top Sirloin Steak

100 g

Bacon Strips

460 g

Russet Potato

170 g

Brussels Sprouts

1 unit


1 tbsp

Brown Sugar

3 tbsp

Sour Cream

(Contains Milk)

1 tsp

Garlic Powder

7 g


7 g


Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp



Nutrition Values

Calories860 kcal
Fat40 g
Saturated Fat20 g
Carbohydrate63 g
Sugar10 g
Dietary Fiber9 g
Protein55 g
Cholesterol160 mg
Sodium740 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.


Large Pot
Potato Masher
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Baking Sheet
Paper Towel



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.

Cook potatoes

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.

Make candied bacon

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.

Roast Brussels sprouts

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.

Cook steaks

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.

Finish and serve

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.

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