Truffle Striploin Steak and Pan Gravy
with Smashed Potatoes and Roasted Brussels Sprouts
Garlic adds a lovely warm and rustic touch to creamy mashed potatoes in this stick-to-your-ribs feast.
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
350 g
Yellow Potato
227 g
Brussels Sprouts
50 g
Shallot
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
1 unit(s)
Beef Broth Concentrate
1 tsp
Garlic Salt
1 g
Truffle Sea Salt
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
2 tbsp
Milk*
(Contains Milk)
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter potatoes. 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.
Peel, then thinly slice half the shallot. Finely chop remaining shallot. Halve Brussels sprouts (if larger, quarter them).Add Brussels sprouts and sliced shallots to a parchment-lined baking sheet. Drizzle 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil over top. Season with half the garlic salt and pepper, then toss to coat. (TIP: Adding water to Brussels sprouts helps them steam while roasting!)Roast in the middle of the oven until tender, 16-20 min.
Meanwhile, pat steak dry with paper towels, then season with truffle salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then steak. Pan-fry until golden, 1-2 min per side. Remove from heat, then transfer to an unlined baking sheet. Roast in the top of the oven, until cooked to desired doneness, 4-7 min.**
Meanwhile, reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then remaining shallots. Cook, stirring often, until tender, 2-3 min. Sprinkle Gravy Spice Blend over shallots. Cook, stirring often, until coated, 30 sec. Stir in 1 cup (1 1/2 cups) water and broth concentrate. Bring to a gentle boil.Once boiling, cook, stirring often, until gravy thickens slightly, 3-4 min. Remove from heat, then cover to keep warm.
When steak is done, transfer to a cutting board, then cover loosely with foil. Let rest for 5 min.When potatoes are tender, drain and return them to the same pot, off heat. Roughly mash sour cream, remaining garlic salt, 2 tbsp (4 tbsp) milk and 2 tbsp (4 tbsp) butter into potatoes. Season with pepper, to taste.
Thinly slice steak. Stir any resting juices from steak into pan gravy. Season with salt and pepper, to taste. Divide smashed potatoes, steak and roasted veggies between plates. Spoon gravy over steak.
