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!
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.
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
¼ tsp
Pepper*
½ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
5 tsp
Oil*
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.**