Valentine's Steak and Herb Butter
with Smashed Potatoes, Green Beans and Candied Bacon
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.
Ingredients
340 g
Top Sirloin Steak
100 g
Bacon Strips
460 g
Russet Potato
170 g
Green Beans
1 unit
Lemon
1.5 tsp
Dijon Mustard
(Contains Mustard)
1 tbsp
Brown Sugar
7 g
Chives
3 tbsp
Sour Cream
(Contains Milk)
6 g
Garlic
7 g
Parsley
Not included in your delivery
3.5 tbsp
Unsalted Butter*
(Contains Milk)
3 tsp
Salt*
1 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
