Striploin Steak and Pan Sauce
with Garlic Mashed Sweet Potatoes and Creamed Spinach
See you at the steakhouse? No! See you at the supper table! In this recipe, striploin steak sings beside traditional sides like creamed spinach and garlic smashed potatoes. To really hit a home run, we've also included a delectable, savoury pan sauce.
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
340 g
Sweet Potato
50 g
Shallot
3 unit
Garlic, cloves
1 tbsp
Dijon Mustard
(Contains Mustard)
7 g
Chives
56 mL
Cream
(Contains Milk)
227 g
Baby Spinach
1 tbsp
Montreal Spice Blend
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
2 unit
Beef Broth Concentrate
43 g
Cream Cheese
(Contains Milk)
Not included in your delivery
¼ cup
Milk*
(Contains Milk)
4 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then cut sweet potatoes into 1-inch pieces.Add sweet 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.Drain and return sweet potatoes to the same pot, off heat.
Meanwhile, peel, then finely chop shallot.Peel, then mince or grate garlic.Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!) Thinly slice chives.
Heat a large non-stick pan over medium-high heat. Meanwhile, pat steak dry with paper towels. Season with salt and 2 tsp (4 tsp) Montreal Steak Spice. When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side.Remove the pan from heat, then transfer steak to an unlined baking sheet. Broil in the middle of the oven until cooked to desired doneness, 5-8 min.**Transfer steak to a cutting board. Loosely cover with foil and set aside to rest for 5 min.
Meanwhile, heat another large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then half the shallots and half the garlic. Cook, stirring often, until fragrant, 1 min. Sprinkle 1 tsp (2 tsp) Cream Sauce Spice Blend over top. Stir to coat. Add cream cheese, half the Dijon, remaining Montreal Steak Spice and 1/4 cup (1/2 cup) milk. Cook, stirring often, until thickened, 2-3 min.Add spinach. Cook, stirring often, until spinach wilts and any water is absorbed, 3-5 min. Remove from heat.
Meanwhile, reheat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) butter, then remaining shallots. Cook, stirring often, until tender, 2-3 min. Sprinkle remaining Cream Sauce Spice Blend over shallots. Cook, stirring often, until coated, 30 sec.Whisk in 3/4 cup (1 1/4 cups) water, then broth concentrates and remaining Dijon. Bring to a simmer. Simmer, whisking often, until sauce thickens slightly, 2-4 min.
Mash cream, remaining garlic and 2 tbsp (4 tbsp) butter into sweet potatoes until slightly smashed. (NOTE: Smashed potatoes will still have a few chunks!) Add half the chives, season with salt and pepper, to taste, then stir to combine.Stir any steak juices from the cutting board into pan sauce. Thinly slice steak.Divide steak, smashed potatoes and creamed spinach between plates. Spoon pan sauce over steak. Sprinkle remaining chives over top.
