Truffle Striploin Steak and Pan Gravy
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Truffle Striploin Steak and Pan Gravy

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.


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

370 g

Striploin Steak

360 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)

1.5 tbsp


0.13 tsp


2 tbsp


(Contains Milk)

¼ tsp



Nutrition Values

Calories840 kcal
Fat44 g
Saturated Fat19 g
Carbohydrate60 g
Sugar15 g
Dietary Fiber11 g
Protein52 g
Cholesterol140 mg
Sodium1480 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 sweet potatoes

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.

Prep and roast veggies

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.

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 steak 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 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 sweet potatoes

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.

Finish and serve

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.