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. Plus, we're serving up steakhouse sides: roasted broccoli and twice-baked potatoes.


45 minutes

370 g

Striploin Steak

2 unit

Russet Potato

227 g

Broccoli, florets

1 unit


2 unit

Green Onion

2 unit

Cream Cheese


½ cup

Cheddar Cheese, shredded


56 mL



1 tbsp

Whole Grain Mustard


2 unit

Beef Broth Concentrate

1 tbsp

Cream Sauce Spice Blend


1 tsp

Garlic Salt

2 tbsp


¼ tsp


½ tsp


1 tbsp

Unsalted Butter*



Calories1080 kcal
Fat64 g
Saturated Fat31 g
Carbohydrate66 g
Sugar9 g
Dietary Fiber7 g
Protein61 g
Cholesterol205 mg
Sodium2170 mg
Trans Fat2 g
Potassium2200 mg
Calcium450 mg
Iron8 mg

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 microwavable plate. Brush with 1/2 tbsp (1 tbsp) oil, 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.

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 (2 tbsp) water and 1/2 tbsp (1 tbsp) oil over top. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. (TIP: Adding water to the broccoli helps it to steam while it bakes!) Set aside.

Pan-fry steak

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 (2 tbsp) oil, 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 potatoes and bake veggies

When potatoes are cool enough to handle, halve lengthwise. Scoop out the centre flesh of each potato half into a medium bowl, keeping a 1/4-inch border of flesh intact on skin. Using a fork, mash flesh in the bowl 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-cream cheese filling. Arrange. filling-side up, on the other side of the baking sheet with broccoli. Bake in the top of the oven until broccoli is tender and potato 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 (2 tbsp) butter, 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 (1 1/4 cups) water, cream, broth concentrate 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.

Finish and serve

When broccoli is 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 broccoli and twice-baked potatoes between plates. Spoon sauce over steak. Sprinkle remaining green onions over top.