Truffle Double Striploin Steaks and Pan Gravy
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Truffle Double Striploin Steaks and Pan Gravy

Truffle Double Striploin Steaks and Pan Gravy

with Smashed Potatoes and Snap Peas

Garlic adds a lovely, rustic touch to creamy mashed potatoes served alongside juicy striploin steaks and roasted snap peas 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 Time10 minutes


serving amount

740 g

Striploin Steak

2 unit(s)

Russet Potato

227 g

Sugar Snap Peas

1 unit(s)


1 unit(s)

Sour Cream

(Contains Milk)

2 tbsp

Gravy Spice Blend

(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)

1 unit(s)

Beef Broth Concentrate

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 g

Truffle Sea Salt

Not included in your delivery

¼ tsp


1.5 tbsp


0.13 tsp


2 tbsp


(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1150 kcal
Fat56 g
Saturated Fat25 g
Carbohydrate65 g
Sugar11 g
Dietary Fiber6 g
Protein93 g
Cholesterol245 mg
Sodium1480 mg
Trans Fat2 g
Potassium2350 mg
Calcium175 mg
Iron13 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
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Measuring Cups
Potato Masher
Aluminum Foil


Prep and cook potatoes
  • Peel, then cut potatoes into 1-inch pieces. 
  • 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 sugar snap peas.
  • Add sugar 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 steaks 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 steaks. 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 (from step 3) 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 steaks and finish potatoes
  • When steaks are done, transfer to a cutting board, then cover loosely with foil. Let rest for 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) butter and 2 tbsp (4 tbsp) milk into potatoes. (Tip: For creamier potatoes, add extra milk, 1-2 tbsp at a time!) 
  • Season with pepper.
  • Thinly slice truffle steaks.
  • Stir any steak resting juices into pan gravy. Season with salt and pepper.
  • Divide smashed potatoes, steaks and roasted veggies between plates.
  • Spoon pan gravy over steaks.



If you've opted for double striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steaks.**