Striploin Steak and Creamy Pan Sauce
with Twice-Baked Potatoes and Cheddar Brussels Sprouts
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 and we're serving up steakhouse sides: Brussels sprouts and twice-baked potatoes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cheddar Cheese, shredded
Whole Grain Mustard
Beef Broth Concentrate
Cream Sauce Spice Blend
Not included in your delivery
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, carefully flipping halfway through, until fork-tender, 6-8 min. (NOTE: 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.
Meanwhile, thinly slice green onions. Peel, then finely chop shallot.Halve Brussels sprouts (if larger, quarter them).Add Brussels sprouts 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 Brussels sprouts help them to steam while they bake!) Bake in the top of the oven until beginning to soften, 10 min. (NOTE: Brussels sprouts will continue to cook in step 4.)
Meanwhile, 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.
When potatoes are cool enough to handle, halve lengthwise. Scoop out the centre flesh of each potato half into a medium bowl, keeping 1/4-inch border of flesh intact on skin. Mash flesh in the bowl 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 Brussels sprouts, filling-side up. Bake in the top of the oven until Brussels sprouts are tender and potato filling begins to brown, 8-10 min.
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. Season with salt and pepper, to taste. Cover to keep warm.
When Brussels sprouts are almost done, carefully move towards the centre of the baking sheet, then sprinkle cheddar cheese over top. Return to the top 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 Brussels sprouts and twice-baked potatoes between plates. Spoon sauce over steak. Sprinkle remaining green onions over top.