Bistro-Style Truffle-Butter Double Striploin Steak and Mushrooms
with Roasted Sweet Potatoes and Brussels Sprouts
Steak and butter: need we say more? This pan-seared striploin gets the royal treatment with a rich, truffle salt compound butter. Chef's tip: take the butter out the fridge before cooking and it'll come together in seconds!
Ingredients: Striploin steak • Sweet potato • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Brussels sprouts • Chives • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors).
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
740 g
Striploin Steak
170 g
Brussels Sprouts
2 unit(s)
Sweet Potato
1 g
Truffle Sea Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
200 g
Mixed Mushrooms
7 g
Chives
1 unit(s)
Garlic, cloves
Not included in your delivery
¼ tsp
Pepper*
3 tbsp
Oil*
¼ tsp
Salt*
2 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes in half lengthwise, then into 1/4-inch slices.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with half the truffle sea salt, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden.
- Meanwhile, halve Brussels sprouts (if larger, quarter them).
- Cut mushrooms into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Thinly slice chives.
- To a small bowl, add 2 tbsp (4 tbsp) butter, remaining truffle sea salt and half the chives. Season with pepper, then stir thoroughly to combine. Set aside.
- Pat steaks dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear for 2-3 min per side, until browned. (NOTE: Steak will finish cooking in step 4.)
- Remove the pan from heat.
- On one side of an unlined baking sheet, arrange mushrooms. Season with salt, then dollop half the truffle butter over top.
- Transfer steaks to the other side of the baking sheet.
- Roast in the bottom of the oven for 4-6 min, until steak is cooked to desired doneness and mushrooms are tender.**
- When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.
- Meanwhile, heat the same pan (from step 3) over medium-high.
- When hot, add Brussels sprouts and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) oil and garlic. Cook for 1 min, stirring often, until garlic is fragrant and Brussels sprouts are tender-crisp.
- Season with salt and pepper.
- Slice steak.
- Divide sweet potatoes, Brussels sprouts and mushrooms between plates.
- Arrange steak on top of mushrooms.
- Dollop remaining truffle butter over steak. Pour any resting juices from the cutting board over top.
- Sprinkle with remaining chives.
If you've opted for double steak, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of steak. Work in batches, if necessary.
