Striploin Steak and Easy Scalloped Potatoes
with Herby Mushrooms and Brussels Sprouts
Tender striploin steak and our creamy, dreamy scalloped potatoes are guaranteed to make dinner extra special! We've simplified the potatoes by cutting them into rounds and pre-boiling them in sauce – no mandolines or long baking times tonight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
690 g
Russet Potato
200 g
Mixed Mushrooms
170 g
Brussels Sprouts
14 g
Parsley and Thyme
56 g
Yellow Onion
113 mL
Cream
(Contains Milk)
½ tbsp
Seasoned Salt
1 unit
Beef Broth Concentrate
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
0.06 tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1/4-inch-thick rounds. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).Heat a medium oven-proof pan over medium heat (large pan for 4 ppl). When hot, add 1 tbsp butter (dbl for 4 ppl), onions, half the Cream Sauce Spice Blend and half the seasoned salt. Season with pepper. Cook, stirring often, until onions are coated, 1 min. Add cream and 1/2 cup water (dbl for 4 ppl), then stir to combine. Add potatoes, then arrange in an even layer. Bring to a boil over high.
Once boiling, remove from heat, then sprinkle Parmesan over top. (NOTE: Once boiling, if you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl].)Bake in the middle of the oven until potatoes are tender and Parmesan is golden-brown, 22-28 min.Meanwhile, thinly slice Brussels sprouts.Thinly slice mushrooms.Strip half the thyme leaves from stems (use all for 4 ppl), then finely chop.Roughly chop parsley.
Pat steak dry with paper towels. Season with remaining seasoned salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steak. Sear until golden-brown, 1-2 min per side. Remove from heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-7 min.** When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.
Meanwhile, reheat the same pan over medium-high.When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and half the thyme. Cook, stirring often, until mushrooms are golden-brown, 5-6 min.Add Brussels Sprouts. Season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts are tender, 5-6 min.Remove from heat, then sprinkle half the parsley over veggies.
Meanwhile, heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), remaining thyme and remaining Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec. Whisk in 2/3 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, whisking occasionally, until gravy thickens, 3-6 min. Whisk in any juices from the plate with steak. Season with pepper, to taste.
When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handles will be very hot.) Thinly slice steak. Divide steak, scalloped potatoes and veggies between plates. Spoon gravy over steak. Sprinkle remaining parsley over top.
