Truffle Striploin Steak and Pan Gravy
with Mashed Sweet 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 sweet potatoes.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
360 g
Yellow Potato
227 g
Broccoli, florets
50 g
Shallot
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)
1.5 tbsp
Oil*
0.13 tsp
Salt*
2 tbsp
Milk*
(Contains: Milk)
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Quarter sweet 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 (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 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 (2 tbsp) oil, 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 (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 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 sweet 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 (2 tbsp) butter 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 sweet potato mash, steak and roasted veggies between plates. Spoon pan gravy over steak.
