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.


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


serving amount

740 g

Striploin Steak

350 g

Yellow Potato

227 g

Sugar Snap Peas

1 unit


3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

1 unit

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


0.13 tsp


2 tbsp


(Contains Milk)

¼ tsp



Nutrition Values

Calories1130 kcal
Fat60 g
Saturated Fat26 g
Carbohydrate54 g
Sugar10 g
Dietary Fiber6 g
Protein92 g
Cholesterol240 mg
Sodium1470 mg
Trans Fat2 g
Potassium2150 mg
Calcium175 mg
Iron12.5 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.


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


Prep and cook potatoes

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

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

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

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

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

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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