Montreal-Spiced Bacon-Wrapped Steak and Shrimp
with Garlic Beans, and Creamy Mash
Bacon-wrapped steak, need I say more? This pan-seared steak gets the royal treatment with salty, crispy bacon and a rich pan sauce. Flavourful shrimp, creamy mash and garlicky green beans round out this winning weeknight dish.
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.
Ingredients
285 g
Beef Steak
100 g
Bacon Strips
2 unit(s)
Russet Potato
56 mL
Cream
(Contains Milk)
170 g
Green Beans
3 unit(s)
Garlic, cloves
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 tbsp
Montreal Spice Blend
14 g
Parsley and Thyme
1 unit(s)
Beef Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel garlic. Toss garlic with 1/2 tbsp (1 tbsp) oil on a small sheet of foil, then wrap tightly to close. Place wrapped garlic on an unlined baking sheet. Roast in the middle of the oven until softened, 16-18 min. While garlic roasts, peel, then cut potatoes into 1-inch pieces. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop parsley. Trim green beans.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer to a plate.
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. While potatoes cook, pat steaks dry with paper towels. Season with half the Montreal Steak Spice, then wrap 2 bacon strips around each steak.
Heat the same pan (from step 1) over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then bacon-wrapped steaks. Cook until bacon is golden and cooked through, 2-3 min per side. Remove from heat. Transfer bacon-wrapped steaks to the baking sheet with garlic, reserving bacon fat in the pan. Roast steaks in the middle of the oven until cooked to desired doneness, 5-8 min.
While steaks roast, heat the pan with bacon fat over medium. When hot, add flour. Cook, stirring often, until combined, 1 min. Add 1 cup (2 cups) water and broth concentrate. Cook, stirring often, until combined, 1 min. Add thyme and remaining Montreal Steak Spice. Bring to a simmer. Cook, stirring often, until gravy thickens, 2-5 min. When garlic is done, carefully remove from foil and transfer to a large bowl. Add 1 tbsp (2 tbsp) oil, then whisk until combined and smooth.
When potatoes are almost done, add green beans to the same pot. Cook until tender, 2-5 min. Using tongs, transfer green beans to the bowl with garlic oil. Season with salt and pepper, then toss coat. Drain potatoes and return them to the same pot, off heat. Mash cream, parsley and 2 tbsp (4 tbsp) butter into potatoes until smooth. Season with salt and pepper.
Stir any steak juices from the baking sheet into gravy. Divide mash, bacon-wrapped steaks, shrimp and garlic green beans between plates. Sprinkle with crispy shallots and spoon gravy over top.
