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Striploin Steak and Easy Scalloped Potatoes

Striploin Steak and Easy Scalloped Potatoes

with Herby Mushrooms and Green Beans

Mother's Day Special
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Tender and luxurious striploin steak and our creamy, dreamy scalloped potatoes are guaranteed to make mom feel special! We've simplified the potatoes by cutting them into rounds and pre-boiling in sauce – no mandolines and long baking times on this Mother's Day!

Allergens:Milk/LaitWheat/Blé

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

Preparation Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 g

Striploin Steak

690 g

Russet Potato

200 g

Mixed Mushrooms

170 g

Green Beans

14 g

Parsley and Thyme

56 g

Onion, chopped

113 mL

Cream

(ContainsMilk/Lait)

½ tbsp

Seasoned Salt

1 unit

Beef Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Cream Sauce Spice Blend

(ContainsWheat/Blé)

Not included in your delivery

0.13 tsp

Salt*

¼ tsp

Pepper*

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1040 kcal
Fat51 g
Saturated Fat28 g
Carbohydrate88 g
Sugar11 g
Dietary Fiber9 g
Protein60 g
Cholesterol230 mg
Sodium2160 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Oven-Proof Pan
Peeler
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Medium Pot
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1/4-inch rounds. Heat a medium oven-proof pan over medium heat (use a large pan for 4 ppl). When hot, add 1 tbsp butter (dbl for 4 ppl), onions, half the Cream Sauce Spice Blend and half the seasoned salt. Season with pepper. Cook, stirring often, until onions are coated, 1 min. Add cream and 1/2 cup water (dbl for 4 ppl), then stir to combine. Add potatoes, then arrange in an even layer. Bring to a boil over high. (TIP: Once boiling, if you don't have an oven-proof pan, carefully transfer the potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl].)

2

Once boiling, remove the pan from heat, then sprinkle Parmesan over top. Bake in the middle of the oven until potatoes are tender and tops are golden-brown, 22-28 min. While scalloped potatoes bake, trim green beans. Thinly slice mushrooms. Roughly chop parsley. Strip 1 tbsp thyme leaves from stems (dbl for 4 ppl).

3

Pat steak dry with paper towels. Season with remaining seasoned salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steak. Sear until golden-brown, 1-2 min per side. Remove the pan from the heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-7 min.**

4

While steak roasts, heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and half the thyme. Cook, stirring often, until golden-brown, 5-6 min. Season with salt and pepper, then transfer mushrooms to a plate. Add green beans and 1/4 cup water (dbl for 4 ppl) to the pan. Season with salt and pepper. Cook, stirring occasionally, until green beans are tender-crisp and water is absorbed, 4-5 min. Return mushrooms to the pan, then toss to combine. Remove the pan from heat, then sprinkle half the parsley over veggies.

5

When steak is done, transfer to a cutting board. Loosely cover with foil and set aside to rest,5 min. While steak rests, heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted, 30 sec. Add remaining thyme and remaining Cream Sauce Spice Blend. Cook, stirring often, until fragrant. Whisk in 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, whisking occasionally, until gravy thickens, 2-3 min. Whisk in any juices from the plate with steak. Season with pepper, to taste.

6

When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handles will be very hot!) Thinly slice steak. Divide steak, scalloped potatoes and veggies between plates. Spoon gravy over steak. Sprinkle remaining parsley over top.