Steaks and Herb Butter
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Steaks and Herb Butter

Steaks and Herb Butter

with Creamy Mash and Maple-Dijon Bacon Green Beans

Tonight's steaks are smothered in herb butter for a sumptuous flavour boost, but it doesn't end there! The mash gets an extra creamy treatment from butter, milk and cream cheese, and the green beans are taken to a whole new level with bacon and a maple-Dijon sauce. This is a meal worthy of serving to your Valentine!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Top Sirloin Steak

100 g

Bacon Strips

460 g

Russet Potato

170 g

Green Beans

43 g

Cream Cheese

(Contains Milk)

1 unit

Garlic, cloves

7 g


¾ tsp

Dijon Mustard

(Contains Mustard)

1 tbsp

Maple Syrup

1 tsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


3 tbsp


(Contains Milk)


Nutrition Values

Calories900 kcal
Fat46 g
Saturated Fat23 g
Carbohydrate57 g
Sugar13 g
Dietary Fiber5 g
Protein55 g
Cholesterol185 mg
Sodium820 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 Non-Stick Pan
Slotted Spoon
Large Pot
Potato Masher
Measuring Spoons
Small Bowl
Baking Sheet
Paper Towel


Cook bacon

Before starting, preheat the broiler to high. Wash and dry all produce. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Save this butter for step 3. Cut bacon crosswise into 1/4-inch strips. Add bacon to a dry, large non-stick pan. Cook over medium heat, stirring occasionally, until bacon is golden-brown and starts to crisp , 7-9 min.** Remove the pan from heat.Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pan.

Cook potatoes

Meanwhile, on a clean cutting board, peel, then cut potatoes into 1-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-high. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash cream cheese, 1 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.


Meanwhile, combine half the maple syrup (use all for 4 ppl), half the Dijon (use all for 4 ppl) and 1 tsp vinegar (dbl for 4 ppl) in a small bowl. Thinly slice chives.Peel, then mince or grate garlic.Trim, then halve green beans.Add 1 tbsp chives and 1 tbsp softened butter (dbl both for 4 ppl) to another small bowl. Season with a pinch of salt, then mash with a fork until combined. Set aside.

Cook steaks

Return the pan with reserved bacon fat to medium-high.While the pan heats, pat steaks dry with paper towels, then season with salt and pepper. When the pan is hot, add steaks. Sear until golden-brown, 1-2 min per side. Remove the pan from heat. Transfer steaks to an unlined baking sheet. Broil in the top of the oven until cooked to desired doneness, 4-6 min.** Transfer steaks to a clean cutting board. Set aside to rest for 2-3 min. Carefully wipe the pan clean.

Cook green beans

Meanwhile, add green beans and 1/3 cup water (dbl for 4 ppl) to the same pan, then season with salt. Bring to a simmer. Once simmering, cook, stirring occasionally, until water evaporates, 4-5 min. Reduce heat to medium, then add 1 tbsp butter (dbl for 4 ppl). Stir until butter melts. Add garlic and bacon. Cook, stirring often, until fragrant, 1 min. Remove the pan from heat. Add maple-Dijon sauce. Stir until green beans are coated. Season with salt and pepper, to taste.

Finish and serve

Thinly slice steaks. Stir half the remaining chives into mashed potatoes. Divide mash, steaks and green beans between plates. Dollop herb butter over steaks. Sprinkle remaining chives over top.