Striploin Steak and Creamy Pan Sauce
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Striploin Steak and Creamy Pan Sauce

Striploin Steak and Creamy Pan Sauce

with Twice-Baked Potatoes and Cheddar Broccoli

See you at the steakhouse? No! See you at the supper table! This special steak gets the restaurant treatment with a rich and zesty sauce.


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

370 g

Striploin Steak

460 g

Russet Potato

227 g

Broccoli, florets

50 g


2 unit

Green Onion

86 g

Cream Cheese

(Contains Milk)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

56 mL


(Contains Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

2 unit

Beef Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp


0.13 tsp


¼ tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1050 kcal
Fat57 g
Saturated Fat9 g
Carbohydrate67 g
Sugar10 g
Dietary Fiber7 g
Protein62 g
Cholesterol205 mg
Sodium1630 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.


Silicone Brush
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Medium Bowl
Measuring Cups


Start potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pierce potatoes all over with a fork, then place on a microwave-safe plate. Brush with 1/2 tbsp oil (dbl for 4 ppl), then season all over with salt and pepper. Microwave on high until fork-tender, carefully flipping halfway through, 6-8 min.(TIP: If you don't have a microwave, bake potatoes directly on the middle rack of the oven, flipping halfway through, until fork tender, 45-55 min.)Carefully remove potatoes from the microwave, then set aside until cool enough to handle, 10-15 min.

Prep veggies and season broccoli

Meanwhile, thinly slice green onions. Peel, then finely chop shallot. Cut broccoli into bite-sized pieces. Add broccoli to one side of a parchment-lined baking sheet. Drizzle 1 tbsp water and 1/2 tbsp oil (dbl both for 4 ppl) over top. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, then toss to coat. (TIP: Adding water to the broccoli helps it to steam while it bakes!) Set aside.

Pan-fry steak

Heat a large non-stick pan over medium-high heat. While the pan heats, pat steak dry with paper towels. Season with remaining garlic salt and pepper. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then steak and reduce heat to medium. Pan-fry until cooked to desired doneness, 4-6 min per side.** When steak is done, transfer to a cutting board. Loosely cover with foil and set aside to rest for 5 min. Remove the pan from heat, then carefully wipe clean.

Stuff and bake potatoes

When potatoes are cool enough to handle, halve lengthwise. Scoop out the centre flesh of each potato half into a medium bowl, keeping skins and 1/4-inch border of potato flesh on the skin intact. Mash with a fork until smooth. Add cream cheese and half the green onions. Season with salt and pepper, then stir to combine. Fill each potato skin with potato and cream cheese filling. Arrange filled potato skins on the other side of the baking sheet with broccoli, filling-side up. Bake in the top of the oven until broccoli is tender-crisp and filling begins to brown, 8-10 min.

Make sauce

Meanwhile, reheat the same pan (from step 3) over medium-low. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until tender, 2-3 min. Sprinkle Cream Sauce Spice Blend over shallots. Stir to coat, 30 sec. Stir in 3/4 cup water (1 1/4 cups for 4 ppl), cream, broth concentrates and mustard. Bring to a gentle boil. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove from heat. Cover to keep warm.

Finish and serve

Meanwhile, carefully move broccoli towards the centre of the baking sheet, then sprinkle cheddar cheese over top. Return to the middle of the oven. Bake until cheese melts, 3-4 min. Thinly slice steak. Stir any steak juices on the cutting board into sauce, then season with salt and pepper, to taste. Divide steak, cheddar broccoli and twice-baked potatoes between plates. Spoon sauce over steak. Sprinkle remaining green onions over top.