Valentine's Steak and Herb Butter

Valentine's Steak and Herb Butter

with Smashed Potatoes, Green Beans and Candied Bacon

Read more

Your Valentine isn't the only one getting buttered up this year! Tonight's steaks are smothered in herb butter for a sumptuous flavour boost. But it doesn't end there. Smashed potatoes are made irresistible with candied bacon and garlicky dijon green beans cozy in as the perfect side. Make sure you save room for dessert!


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

Preparation Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

100 g

Bacon Strips

460 g

Russet Potato

170 g

Green Beans

1 unit


1.5 tsp

Dijon Mustard


1 tbsp

Brown Sugar

7 g


3 tbsp

Sour Cream


6 g


7 g


Not included in your delivery

3.5 tbsp

Unsalted Butter*


3 tsp


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Calories880 kcal
Fat43 g
Saturated Fat22 g
Carbohydrate62 g
Sugar11 g
Dietary Fiber8 g
Protein54 g
Cholesterol170 mg
Sodium1710 mg
Utensilsarrow down iconarrow down icon
Measuring Spoons
Small Bowl
Large Pot
Potato Masher
Medium Non-Stick Pan
Baking Sheet
Large Non-Stick Pan
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the broiler to high. Wash and dry all produce. Remove 1 1/2 tbsp butter (dbl for 4ppl) from the fridge and set aside to come up to room temperature. Peel, then cut potatoes into 1/2-inch cubes. Trim green beans. Finely chop parsley and chives, then combine. (NOTE: This is your herb mix.) Zest and juice half the lemon (whole lemon for 4 ppl). Peel and mince or grate garlic. Cut bacon into 1/4-inch pieces. Mix together 1 1/2 tbsp softened butter, 1/4 tsp lemon zest, 1/2 tsp garlic and 2 tsp parsley and chives (dbl all for 4 ppl) in a small bowl. Season with salt and pepper, then divide into 2 portions (4 for 4 ppl). Refrigerate until ready to use.


Combine potatoes, 2 tsp salt and enough water to cover potatoes by 2 inches in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, add green beans and cook until tender-crisp, 2-3 min. Transfer green beans to a plate using tongs. Reduce heat to medium and cook potatoes uncovered until fork-tender, 8-10 more min. Drain and return potatoes to the same pot, off heat. Using a masher, roughly mash together sour cream, 1 tbsp butter, 1 tbsp herb mix (dbl both for 4 ppl) and potatoes. Season with salt and pepper.


While potatoes boil, heat a medium non-stick pan over medium-high heat. Add bacon to the pan and cook, stirring, until crispy, 3-5 min.** Reduce heat to medium. Drain bacon through a strainer over a medium bowl, reserving fat. Add brown sugar to the pan. Once sugar has completely melted, stir in bacon and toss until coated, 1 min, then transfer to a plate. (NOTE: Spread the pieces out to prevent sticking.)


Pat steaks dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 2 tsp reserved bacon fat (dbl for 4 ppl), then the steak. Sear, until golden-brown, 1-2 min per side, then transfer to a baking sheet. Broil, in the middle of the oven, until cooked to desired doneness, 4-7 min.*** Carefully wipe the pan clean.


Using the same pan, reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl) and the remaining garlic. Cook until fragrant, 30 sec. Stir in the Dijon and 1/2 tsp lemon juice (dbl for 4 ppl). Add green beans, then season with salt and pepper. Cook, stirring occasionally, until green beans are warmed through, 1-2 min. Remove from heat and stir in 1/2 tsp lemon zest (dbl for 4 ppl).


If candied bacon is sticking together, use hands to separate pieces when cooled. Divide potatoes, steaks and green beans between plates. Add herb butter on top of steaks, then sprinkle bacon and remaining herb mix over top.