Mushroom 'Steak Diane'
with Green Bean Amandine and Roasted Potatoes
This retro classic — albeit without the cognac — will bring back memories of visiting old-school steakhouses, where this dish was all the rage. Mushrooms add an extra umami kick, and green bean 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
370 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
170 g
Green Beans
28 g
Almonds, sliced
(Contains Almonds)
7 g
Chives
Not included in your delivery
5 tsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over medium heat.
- While the pan heats, thinly slice mushrooms.
- Trim, then halve green beans.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- When the pan is hot, 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.
- Meanwhile, 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, reheat the same pan (from step 1) over medium-high.
- While the pan heats, pat steak dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side.
- Remove the pan from heat, then transfer steak to an unlined baking sheet.
- Roast in the top of the oven until cooked to desired doneness, 6-8 min.**
- Transfer steak 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 1/2 cup (1 cup) water until smooth.
- Bring to a simmer, whisking occasionally, until slightly thickened, 2-3 min.
- Meanwhile, reheat the same pan (from step 3) over medium-high.
- When hot, add green beans and 1/3 cup (2/3 cup) water, then season with salt. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add remaining garlic. Cook, stirring often, until fragrant, 30 sec.
- Season with salt and pepper, to taste.
- 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 steak.
- Divide potatoes, steak and green beans between plates.
- Spoon mushroom sauce over steak.
- Sprinkle almonds over green beans.
- Sprinkle remaining chives over plate.