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!
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
227 g
Mushrooms
1 unit(s)
Beef Broth Concentrate
1 unit(s)
Shallot
1 tbsp
Garlic Puree
227 g
Brussels Sprouts
28 g
Almonds, sliced
(Contains Almonds)
2 unit(s)
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
Instructions
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. 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 to the same pot, off heat. Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk 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 (2 tbsp) oil 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, 15-18 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 (2 tbsp) oil, then steaks. Pan-fry until cooked to desired doneness, 4-7 min per side.** Transfer steaks to a plate. Cover loosely with foil and set aside to rest, 2-3 min.
Meanwhile, reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Season with salt and pepper. Cook, stirring often, until softened, 5-6 min. Stir in garlic puree, shallots, flour and 1 tbsp (2 tbsp) butter. Cook, stirring often, until shallots soften slightly, 1-2 min.Reduce heat to medium, then stir in 2/3 cup (1 1/3 cups) water 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.
