Truffle Striploin Steak, Shrimp and Pan Gravy
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Truffle Striploin Steak, Shrimp and Pan Gravy

Truffle Striploin Steak, Shrimp and Pan Gravy

with Smashed Potatoes and Roasted Brussels Sprouts

Garlic adds a lovely warm and rustic touch to creamy mashed potatoes in this stick-to-your-ribs feast.

Allergens:
Milk
Soy
Wheat
Shrimp

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
DifficultyMedium

Ingredients

serving amount

370 g

Striploin Steak

350 g

Yellow Potato

227 g

Brussels Sprouts

50 g

Shallot

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

1 piece

Beef Broth Concentrate

1 tsp

Garlic Salt

285 g

Shrimp

(Contains Shrimp)

1 g

Truffle Sea Salt

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.13 tsp

Salt*

2 tbsp

Milk*

(Contains Milk)

¼ tsp

Pepper*

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Nutrition Values

Calories780 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate56 g
Sugar8 g
Dietary Fiber9 g
Protein68 g
Cholesterol289 mg
Sodium2040 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.

Utensils

Large Pot
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel
Measuring Cups
Potato Masher
Aluminum Foil
Colander

Instructions

Prep and cook potatoes
1

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
2

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 Brussels sprouts helps them steam while roasting!)Roast in the middle of the oven until tender, 16-20 min.

Cook steak
3

Meanwhile, pat steak dry with paper towels, then season with truffle salt and pepper.Add 1 tbsp (2 tbsp) oil, then steak to the same pan. 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
4

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 (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 steak and finish potatoes
5

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 (4 tbsp) milk and 2 tbsp (4 tbsp) butter into potatoes. Season with pepper, to taste.

Finish and serve
6

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

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