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

Truffle Striploin Steak and Pan Gravy

with Mashed Potatoes and Shallot Broccoli


Grab a blanket and cozy up for this stick-to-your-ribs feast. Fresh garlic adds a lovely warm and rustic touch to the creamy mashed potatoes.


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

Preparation Time35 minutes


serving amount

370 g

Striploin Steak

350 g

Yellow Potato

227 g

Broccoli, florets

50 g


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

Calories820 kcal
Fat44 g
Saturated Fat19 g
Carbohydrate54 g
Sugar9 g
Dietary Fiber7 g
Protein53 g
Cholesterol140 mg
Sodium1410 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
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

Meanwhile, cut broccoli into bite-sized pieces. Peel, then thinly slice half the shallot. Finely chop remaining shallot. Add broccoli, sliced shallots, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to combine. Roast in the top of the oven, tossing halfway through, until veggies are tender-crisp, 13-15 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 oil (dbl for 4 ppl), then steak. Pan-fry until golden, 1-2 min per side. Remove from heat, then transfer steak to another unlined baking sheet. Roast in the middle of the oven until cooked to desired doneness, 4-7 min.**

Make pan gravy

Meanwhile, heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), 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 water (1 1/2 cups for 4 ppl) and broth concentrate. Bring to a gentle boil. Once boiling, cook, stirring often, until gravy thickens slightly, 3-4 min. Remove the pan from heat, then cover to keep warm.

Rest steak and finish potatoes

Transfer steak 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 milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes. Season with pepper, to taste.

Finish and serve

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