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Double Mushroom Striploin 'Steak Diane'
with Asparagus Amandine and Roasted Potatoes
This retro classic — albeit without the cognac — will make you feel like you're visiting an old school steakhouse where this dish was all the rage. Mushrooms add an extra umami kick, while asparagus amandine and roasted potatoes are the perfect sides for this time-honoured plate!
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
2 unit(s)
Garlic, cloves
1 tbsp
Worcestershire Sauce
(May contain Egg, Soy, Mustard, Fish, Milk, Wheat, Sesame, Crustaceans, Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
1 unit(s)
Beef Broth Concentrate
113 g
Mushrooms
400 g
Red Potato
227 g
Asparagus
28 g
Almonds, sliced
(Contains Almonds)
7 g
Chives
Not included in your delivery
¼ tsp
Pepper*
½ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
5 tsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 2-inch pieces.
- Add potatoes and 2 tsp (4 tsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-22 min.
- Meanwhile, heat a large non-stick pan over medium heat.
- While the pan heats, thinly slice mushrooms.
- Add almonds to the dry pan. Toast, stirring occasionally, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer almonds to a plate.
- Trim and discard bottom 1-inch from asparagus.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Meanwhile, reheat the same pan (from step 1) over medium-high.
- While the pan heats, pat steaks dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side.
- Remove the pan from heat, then transfer steaks to an unlined baking sheet.
- Roast in the top of the oven until cooked to desired doneness, 6-10 min.**
- Transfer steaks to a clean cutting board. Set aside to rest for 2-3 min.
- Meanwhile, heat a medium pot over medium-high heat.
- When hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pot until melted.
- Add mushrooms. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden, 4-5 min.
- Sprinkle Cream Sauce Spice Blend and half the garlic over mushrooms. Cook, stirring often, until fragrant, 30 sec.
- Remove the pan from heat. Add cooking wine, whisking until slightly reduced, 20 sec.
- Return the pan to medium, then whisk in broth concentrate, cream and 1/4 cup (1/2 cup) water until smooth.
- Bring to a simmer, whisking occasionally, until slightly thickened, 3-4 min.
- Meanwhile, reheat the same pan (from step 3) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then asparagus. Cook, stirring occasionally, until tender-crisp, 4-5 min.
- Add remaining garlic. Cook, stirring often, until fragrant, 30 sec.
- Season with salt and pepper.
- Add half the Worcestershire sauce (use all for 4 ppl) to the pot with mushroom sauce. Season with salt and pepper, then stir to combine.
- Add half the chives and 1/2 tbsp (1 tbsp) butter to the baking sheet with potatoes. Toss until butter melts and coats potatoes.
- Thinly slice steaks.
- Divide potatoes, steaks and asparagus between plates.
- Spoon mushroom sauce over steaks.
- Sprinkle almonds over asparagus.
- Sprinkle remaining chives over plate.
If you've opted for double striploin steak, prep and sear it in the same way the recipe instructs you to cook the regular portion of beef steak. Work in batches, if necessary. Increase roast time to 6-10 min. Continue with recipe as written.**