Tender striploin steak and our creamy, dreamy scalloped potatoes are guaranteed to make dinner extra special We've simplified the potatoes by cutting them into rounds and pre-boiling in sauce – no mandolines and long baking times tonight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parsley and Thyme
Beef Broth Concentrate
Parmesan Cheese, shredded(ContainsMilk/Lait)
Cream Sauce Spice Blend(ContainsWheat/Blé)
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1/4-inch thick rounds. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).Heat a medium oven-proof pan over medium heat (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.
Once boiling, remove the pan from heat, then sprinkle Parmesan over top. (NOTE: Once boiling, if you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl].)Bake in the middle of the oven until potatoes are tender and tops are golden-brown, 22-28 min. Meanwhile, trim green beans. Thinly slice mushrooms. Roughly chop parsley.
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 from heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-7 min.** When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest, 5 min.
Meanwhile, reheat 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. Add green beans and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until green beans are tender-crisp and water is absorbed, 4-5 min. Remove from heat, then sprinkle half the parsley over veggies.
Meanwhile, heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), remaining thyme and remaining Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec. Whisk in 2/3 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, 3-6 min. Whisk in any juices from the plate with steak. Season with pepper, to taste.
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.