Festive Steak Dinner
with Bacon-y Brussels and Creamy Mash
Festive flavors in the form of tangy cranberry sauce and garlic buttery mash are now available outside of the holidays! Steak is seared and served with creamy mash as well as a ultra scrumptious balsamic roasted Brussels sprouts studded with smoky bacon. YUM! YUM! YUM!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Steak de haut de surlonge
100 g
Tranches de bacon
3 pièce(s)
Pomme de terre Russet
227 g
Choux de Bruxelles
7 g
Ciboulette
2 pièce(s)
Gousses d'ail
56 ml
Crème
(Contient Lait)
2 cs
Tartinade de canneberges
(Peut contenir Lait, Blé, Oeuf, Poisson, Moutarde, Sulfites, Sésame, Crustacés, Soya, Gluten, Noix)
1 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Soya, Sulfites, Crustacés, Moutarde, Noix, Lait, Blé, Oeuf, Gluten, Sésame, Poisson)
1 cs
Vinaigre balsamique
(Contient Sulfites)
2 pièce(s)
Concentré de bouillon de bœuf
Pas inclus dans votre livraison
3 cs
Beurre non salé*
(Contient Lait)
cs
Huile*
cc
Sel*
cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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, 12-14 min.
- Line a baking sheet with parchment paper.
- Halve Brussels sprouts (if larger, quarter them).
- On a clean cutting board, cut bacon into 1/2-inch pieces.
- Add bacon and Brussels Sprouts to prepared baking sheet. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven, stirring halfway until bacon is golden and brussels are tender, 20-24 min. ** TESTER KINDLY CONFIRM TIMING AND VISUAL CUE!
- Heat a large pan over medium-high heat.
- While pan heats, pat steaks dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown,1-2 per side. (NOTE: Steaks will finish cooking in oven.)
- Remove from heat and transfer steaks to an unlined baking sheet. Discard fat in pan
- Roast in the bottom of the oven until cooked to desired doneness, 4-8 min.** PLS CONFIRM
- Meanwhile, peel, then mince or grate garlic.
- Thinly slice chives.
HEY TESTER ARE POTATOES DONE HERE?
OR SHOULD BE STEAK BE RESTING WHILE SAUCE AND MASH ARE FINISHED?
- Drain and return potatoes to the same pot, off heat. Mash cream, half the garlic and half the chives into potatoes until creamy. Season with salt and pepper, to taste.
- Once, cooked, transfer steaks to a cutting board. Loosely cover with foil and set aside to rest, 5 min. HEY TESTER PLS CONFIRM IF STEAK IS DONE HERE
- While steaks rest, heat the same pan over medium. When hot, add remaining garlic and 2 tbsp (4 tbsp) butter. Stir butter until melted, 30 sec.
- Add cranberry spread, broth concentrate, whole grain mustard and 2 tbsp (4 tbsp) water. Cook, stirring often until simmering and thickens slightly, 1-2 min.
- Add Brussels sprouts, vinegar, __ sugar, and half the bacon to a large bowl. Season with salt and pepper. Stir to coat.
- Thinly slice steak.
- Divide Brussels, mash and steak between plates.
- Sprinkle remaining bacon over Brussels and mash.
- Spoon cranberry sauce over steak. Sprinkle remaining chives overtop.