Steaks, Shrimp, and Bacon-Wrapped Green Beans
with Creamy Garlic Mash
Bacon-wrapped green beans, need we say more? This pan-seared steak gets the royal treatment with creamy garlic mash, shrimp and horseradish aioli. Treat your loved ones to the perfect steak night!
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
350 g
Yellow Potato
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
170 g
Green Beans
1 tbsp
Ginger-Garlic Puree
(Contains Egg, Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
Garlic Puree
2 unit
Green Onion
285 g
Shrimp
(Contains Crustacean/Crustacé)
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Trim green beans. Cut bacon in half lengthwise. (NOTE: You should have 8 pieces for 2 ppl; 16 pieces for 4 ppl.)Place green beans crosswise over bacon strips in small bundles, then carefully wrap bacon around each bundle. Transfer bacon-wrapped green beans to a parchment-lined baking sheet.Roast in the middle of the oven, flipping halfway through, until bacon is crisp, 25-26 min.**
Meanwhile, cut potatoes into 1-inch pieces. Thinly slice green onions. 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.
Meanwhile, pat steaks dry with paper towels, then season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil then steaks. Sear until golden-brown, 2-3 min per side.Remove the pan from heat, then transfer steaks to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 5-10 min.**
Meanwhile, combine horseradish, mayo, mustard, 1/4 tsp (1/2 tsp) sugar and half the green onions in a small bowl. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
When potatoes are done, drain and return them to the same pot, off heat. Mash garlic puree, 2 tbsp (4 tbsp) milk, 2 tbsp (4 tbsp) butter and remaining green onions into potatoes until smooth. Season with salt and pepper, to taste.
Slice steaks. Divide mash, bacon-wrapped green beans, shrimp and steaks between plates. Serve horseradish sauce on the side.
If you've opted to add shrimp, using a strainer, drain and rinse, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
Top final plates with shrimp.
