Pan-Seared Steaks and Mushroom Gravy
with Bacon Roasted Brussels Sprouts
Steak night will never be the same after you try this! Prepare your tastebuds for juicy steak and smashed potatoes covered in flavour-packed mushroom gravy, and yes, you read that right, Brussels sprouts roasted with BACON. You can thank us later!
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
340 g
Top Sirloin Steak
100 g
Bacon Strips
227 g
Mushrooms
1 unit
Beef Broth Concentrate
50 g
Shallot
1 tbsp
Garlic Puree
227 g
Brussels Sprouts
28 g
Almonds, sliced
(Contains Almonds)
7 g
Chives
460 g
Russet Potato
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Oil*
3 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut shallot into 1/4-inch pieces. Halve Brussels sprouts (if larger, quarter them). Thinly slice mushrooms. Thinly slice chives. Peel, then cut potatoes into 1/2-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. Simmer uncovered until fork-tender, 10-12 min. When potatoes are fork-tender, drain and return potatoes to the same pot, off heat. Roughly mash chives, 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
Meanwhile, cut bacon into 1/4-inch pieces on a separate cutting board. Add Brussels sprouts, almonds, bacon and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Transfer Brussels sprouts mixture to a parchment-lined baking sheet. Roast in the middle of the oven until Brussels sprouts are golden-brown and tender and bacon is cooked through, 16-20 min.**
Meanwhile, pat steaks dry with paper towels, then season all over with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.** Transfer steaks to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
Meanwhile, reheat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Season with salt and pepper. Cook, stirring often, until softened, 5-6 min. Stir in garlic puree, shallots, flour and 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until shallots soften slightly, 1-2 min. Reduce heat to medium, then stir in 2/3 cup water (dbl for 4 ppl) and broth concentrate. Bring to a simmer. Cook, stirring occasionally, until gravy thickens slightly, 3-4 min.
Thinly slice steaks. Divide steaks, Brussels sprouts and smashed potatoes between plates. Spoon mushroom gravy over steaks and potatoes.
