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.
Ingredients
285 g
Beef Steak
100 g
Bacon Strips
2 unit
Russet Potato
170 g
Green Beans
1 unit
Cream Cheese
(Contains Milk)
1 unit
Garlic, cloves
7 g
Chives
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
Salt*
¼ tsp
Pepper*
3 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high.Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter 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 golden-brown and starting to crisp, 7-9 min.** Remove the pan from heat.Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving fat in the pan.
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 (2 tbsp) butter and 3 tbsp (6 tbsp) milk 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 (2 tsp) vinegar in a small bowl. Thinly slice chives.Peel, then mince or grate garlic.Trim, then halve green beans.Add 1 tbsp (2 tbsp) chives and softened butter to another small bowl. Season with a pinch of salt, then mash with a fork until combined. Set aside.
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, 2-3 min.Carefully wipe the pan clean.
Meanwhile, add green beans and 1/3 cup (2/3 cup) water 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 (2 tbsp) butter. Stir until melted.Add garlic and bacon. Cook, stirring often, until fragrant, 1 min.Remove the pan from heat. Add maple-Dijon sauce in the small bowl. Stir until green beans are coated. Season with salt and pepper, to taste.
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.
