Truffle Double Striploin Steak and Pan Gravy
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Truffle Double Striploin Steak and Pan Gravy

Truffle Double Striploin Steak and Pan Gravy

with Smashed Potatoes and Snap Peas

Garlic adds a lovely warm and rustic touch to creamy mashed potatoes in this stick-to-your-ribs feast.

Tags:
Quick
Allergens:
Milk
Soy
Wheat

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

740 g

Striploin Steak

350 g

Yellow Potato

227 g

Sugar Snap Peas

50 g

Shallot

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

1 piece

Beef Broth Concentrate

1 tsp

Garlic Salt

1 g

Truffle Sea Salt

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.13 tsp

Salt*

2 tbsp

Milk*

(Contains Milk)

¼ tsp

Pepper*

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Nutrition Values

Calories820 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate42 g
Sugar9 g
Dietary Fiber5 g
Protein72 g
Cholesterol181 mg
Sodium1260 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.

Utensils

Large Pot
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel
Measuring Cups
Potato Masher
Aluminum Foil
Colander

Instructions

Prep and cook potatoes
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Quarter potatoes. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.

Prep and roast veggies
2

Peel, then thinly slice half the shallot. Finely chop remaining shallot. Trim snap peas.Add snap peas and sliced shallots to a parchment-lined baking sheet. Drizzle 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil over top. Season with half the garlic salt and pepper, then toss to coat. (TIP: Adding water to snap peas helps them steam while roasting!)Roast in the middle of the oven until tender, 10-14 min.

Cook steak
3

Meanwhile, pat steak dry with paper towels, then season with truffle salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then steak. Pan-fry until golden, 1-2 min per side. Remove from heat, then transfer to an unlined baking sheet. Roast in the top of the oven, until cooked to desired doneness, 4-7 min.**

Make pan gravy
4

Meanwhile, reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then remaining shallots. Cook, stirring often, until tender, 2-3 min. Sprinkle Gravy Spice Blend over shallots. Cook, stirring often, until coated, 30 sec. Stir in 1 cup (1 1/2 cups) water and broth concentrate. Bring to a gentle boil.Once boiling, cook, stirring often, until gravy thickens slightly, 3-4 min. Remove from heat, then cover to keep warm.

Rest steak and finish potatoes
5

When steak is done, transfer to a cutting board, then cover loosely with foil. Let rest, 5 min.When potatoes are tender, drain and return them to the same pot, off heat. Roughly mash sour cream, remaining garlic salt, 2 tbsp (4 tbsp) milk and 2 tbsp (4 tbsp) butter into potatoes. Season with pepper, to taste.

Finish and serve
6

Thinly slice truffle striploin steak. Stir any steak resting juices into pan gravy. Season with salt and pepper, to taste. Divide smashed potatoes, steak and roasted veggies between plates. Spoon pan gravy over steak.

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