Double Striploin Steak and Balsamic Sauce with Brie Appetizers

Name: Double Striploin Steak and Balsamic Sauce with Brie Appetizers with Mustardy Snap Peas and Herbed Potatoes
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 740 g Striploin Steak; 100 g Bacon Strips; 56 g Yellow Onion, chopped; 4 tbsp Balsamic Glaze; 2 tbsp Gravy Spice Blend; 400 g Yellow Potato; 1 tbsp Whole Grain Mustard; 227 g Sugar Snap Peas; 1 tsp Garlic Salt; 7 g Chives; 125 g Brie Cheese; 2 tbsp Fig Spread; 28 g Almonds, sliced; 2 unit(s) Ciabatta Roll; ¼ tsp Sugar*; 2 tbsp Unsalted Butter*; 3 tbsp Oil*; 0.13 tsp Salt*; ¼ tsp Pepper*

with Mustardy Snap Peas and Herbed Potatoes

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Thinking about having company over? This dish will impress. A plate of bacon-balsamic sauce over tender steak is a surefire hit with its savoury-sweet notes. Snap peas tossed in mustard, served alongside buttery herbed potatoes complete this delicious meal. We've added on a tasty brie and fig toast as an appetizer or to serve before your main dish.

Ingredients: Striploin steak • Yellow potato • Sugar snap peas • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Brie cheese (milk, salt, bacterial culture, microbial enzyme, mould culture) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Yellow onion • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Almonds • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens:

Schwefeldioxide und Sulfite

•Soja

•Hvede

•Senf

•Milk

•Amandelnoten

•Gerste

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

740 g

Striploin Steak

100 g

Bacon Strips

56 g

Yellow Onion, chopped

4 tbsp

Balsamic Glaze

2 tbsp

Gravy Spice Blend

400 g

Yellow Potato

1 tbsp

Whole Grain Mustard

227 g

Sugar Snap Peas

1 tsp

Garlic Salt

7 g

Chives

125 g

Brie Cheese

2 tbsp

Fig Spread

28 g

Almonds, sliced

2 unit(s)

Ciabatta Roll

Not included in your delivery

¼ tsp

Sugar*

2 tbsp

Unsalted Butter*

3 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories1920 kcal

Fat102 g

Saturated Fat38 g

Carbohydrate130 g

Sugar28 g

Dietary Fiber11 g

Protein118 g

Cholesterol300 mg

Sodium2360 mg

Trans Fat2 g

Potassium2400 mg

Calcium500 mg

Iron17 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.

Utensils

•Baking Sheet

•Measuring Spoons

•Parchment Paper

•Small Bowl

•Large Non-Stick Pan

•Measuring Cups

Cooking Steps

Halve ciabattas.
Thinly slice chives.
Cut brie into 1/4-inch slices.
Add ciabattas to a baking sheet cut-side up. Spread fig sauce over ciabatta, then top with brie and sprinkle almonds over top.
Bake brie toasties in the top of the oven until golden brown, 5-7 min.
Sprinkle half the chives over top.
Serve immediately or eat alongside the final dish.

Cut potatoes into quarters.
Add potatoes, remaining garlic salt, half the Gravy Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to coat.
Roast in the bottom of the oven, stirring halfway through, until golden-brown, 18-20 min.
When potatoes are done, add 1 tbsp butter and remaining chives to the baking sheet with potatoes. Stir until butter melts and potatoes are coated.

Add mustard, half the garlic salt, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) oil to a small bowl, then stir to combine.
Add snap peas to a parchment-lined baking sheet. Drizzle mustard sauce over snap peas. Season with pepper, then toss to coat.
Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min.

Meanwhile, heat a large non-stick pan over medium-high heat.
While pan heats, pat beef steaks dry with paper towels. Season with salt and pepper.
When pan is hot, add 1 tbsp oil (same for 4 ppl), then steaks. Sear until golden-brown and cooked through, 3-4 min per side.**
Remove from heat, then transfer steaks to a cutting board to rest, 5 min. Reserve fat in the pan.

Meanwhile, cut bacon into 1/4-inch strips.
Heat the same pan over medium.
Add bacon and onion. Cook, stirring occasionally, until bacon is golden and starts to crisp, 4-5 min.**
Carefully drain and discard any excess bacon fat from the pan.
Sprinkle remaining Gravy Spice Blend into the pan. Cook, stirring often, until bacon and onions are coated, 30 sec.
Add 2/3 cup (1 cup) water. Cook, stirring often, until sauce thickens slightly, 1-2 min.

Add balsamic glaze and 1 tbsp (1 1/2 tbsp) butter to the pan with sauce. Season with salt and pepper, to taste, then stir until butter melts and sauce is combined.
Thinly slice steaks.
Divide steaks, potatoes and snap peas between plates.
Spoon bacon-balsamic sauce over steaks.