Bacon-Wrapped Steaks
with Mashed Potatoes and Maple-Dijon Brussels Sprouts
It's hard to beat a beautifully seared steak, but bacon is a good place to start! Paired with delicious creamy mash and Brussels sprouts, plus a maple-Dijon sauce that is truly out of this world, this Fresh Special recipe is destined to please!
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
285 g
Top Sirloin Steak
100 g
Bacon Strips
7 g
Chives
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Garlic Salt
460 g
Russet Potato
227 g
Brussels Sprouts
2 tbsp
Maple Syrup
1 tbsp
Dijon Mustard
(Contains Mustard)
4 tbsp
Caesar Dressing
(Contains Anchovies/Anchois, Egg, Milk, Mustard)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Halve Brussels sprouts (if larger, quarter them).Add Brussels sprouts and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven until tender, 16-20 min.
Meanwhile, peel, then cut potatoes into 1-inch pieces. 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.
Meanwhile, pat steaks dry with paper towels. Season with garlic salt and pepper, then wrap 2 bacon strips around each steak.Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then bacon-wrapped steaks. Sear until golden-brown, 1-2 min per side.Remove the pan from heat, then transfer bacon-wrapped steaks to another unlined baking sheet. Roast in the top of the oven until bacon is crispy and steaks are cooked to desired doneness, 6-10 min.**
Meanwhile, thinly slice chives. Add maple syrup, half the chives and Dijon to a large bowl. Season with salt and pepper to taste, then stir to combine.
Drain and return potatoes to the same pot, off heat.Mash Parmesan, 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.
Add Brussels sprouts to the bowl with maple-Dijon dressing, then toss to coat. Divide Brussels sprouts, mashed potatoes and steaks between plates. Sprinkle remaining chives over mashed potatoes. Serve Caesar dressing on the side for dipping.
