Truffle Striploin Steak and Pan Gravy
with Mashed Potatoes and Roasted Brussels Sprouts
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.
Gravy Spice Blend
(Contains Soy, Wheat)
Beef Broth Concentrate
Truffle Sea Salt
Not included in your delivery
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.
Peel, then thinly slice half the shallot. Finely chop remaining shallot. Halve Brussels sprouts (if larger, quarter them).Add Brussels sprouts and sliced shallots to a parchment-lined baking sheet. Drizzle 1 tbsp water and 1/2 tbsp oil (dbl both for 4 ppl) over top. Season with half the garlic salt and pepper, then toss to coat. (TIP: Adding water to the Brussels sprouts helps them to steam while they bake!)Bake in the middle of the oven until tender, 16-20 min.
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 an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-7 min.**
Meanwhile, reheat 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.
When steak is 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 milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes. Season with pepper, to taste.
Thinly slice steak. Stir any resting juices from the steak into gravy. Season with salt and pepper, to taste. Divide mash, steak and roasted veggies between plates. Spoon pan gravy over steak.