Double Striploin Steaks and Herb Butter
with Creamy Mash and Maple-Dijon Bacon Asparagus
These steaks are smothered in herb butter for a sumptuous flavour boost, but there's so much more to tonight's meal. The mash is super creamy, and the asparagus is taken to a new level with bacon and a maple-Dijon sauce.
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
100 g
Bacon Strips
2 unit
Russet Potato
227 g
Asparagus
1 unit
Cream Cheese
(Contains Milk)
1 unit
Garlic, cloves
7 g
Chives
½ tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Maple Syrup
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
3 tbsp
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut bacon crosswise into 1/4-inch strips.
- Add bacon to a dry, large non-stick pan. Cook over medium heat, stirring occasionally, until bacon is golden-brown and starts to crisp, 7-9 min.**
- Remove the pan from heat.
- Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pan.
- Meanwhile, on a clean cutting board, peel, then cut potatoes into 1-inch pieces.
- 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-high. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Mash cream cheese, 1 tbsp (2 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.
- Meanwhile, combine half the maple syrup (use all for 4 ppl), half the Dijon (use all for 4 ppl) and 1 tsp vinegar (dbl for 4 ppl) in a small bowl.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Trim and discard bottom 1 inch from asparagus.
- Add 1 tbsp (2 tbsp) chives and 1 tbsp (2 tbsp) softened butter to another small bowl. Season with a pinch of salt, then mash with a fork until combined. Set aside.
- Return the pan with reserved bacon fat to medium-high.
- While the pan heats, pat steaks dry with paper towels, then season with salt and pepper.
- When the pan is hot, add steaks. Sear until golden-brown, 1-2 min per side.
- Remove the pan from heat. Transfer steaks to an unlined baking sheet.
- Broil 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.
- Carefully wipe the pan clean.
- Meanwhile, add asparagus and 1/3 cup water (dbl for 4 ppl) to the same pan, then season with salt. Bring to a simmer.
- Once simmering, cook, stirring occasionally, until water evaporates, 4-5 min.
- Reduce heat to medium, then add 1 tbsp butter (dbl for 4 ppl). Stir until butter melts.
- Add garlic and bacon. Cook, stirring often, until fragrant, 1 min.
- Remove the pan from heat. Add maple-Dijon sauce. Stir until asparagus is coated. Season with salt and pepper, to taste.
- Thinly slice steaks.
- Stir half the remaining chives into mashed potatoes.
- Divide mash, steaks and asparagus between plates.
- Dollop herb butter over steaks. Sprinkle remaining chives over top.
If you've opted for double striploin steak, prepare and sear it in the same way the recipe instructs you to cook the regular portion of striploin steaks. Work in batches, if necessary. Increase broil time to 6-10 min. Continue with recipe as written.