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Pan-Seared Striploin and Savoury Mushroom Gravy
with Asparagus and Wild Rice
Asparagus season isn't long in Canada, so we must make the most of it! Miso and mushrooms are a perfect pairing for an umami-rich sauce in this unbelievable steak dinner.
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
113 g
Mushrooms
1 unit
Miso Broth Concentrate
(Contains Soy)
1 cup
Wild Rice Medley
14 g
Parsley and Thyme
1 tbsp
Chicken Stock Powder
(Contains Soy)
227 g
Asparagus
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 unit
Beef Broth Concentrate
2 unit
Garlic, cloves
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip some thyme leaves from stems, then chop 1/2 tbsp (1 tbsp). Stir together wild rice medley, chicken stock powder, chopped thyme, 2 cups (4 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt in a medium pot (use a large pot for 4 ppl). Bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, thinly slice mushrooms.Trim and discard bottom 1-inch from asparagus.Peel, then mince or grate garlic. Roughly chop parsley.Whisk together miso broth concentrate and 1 cup (2 cup) water. Set aside.Add asparagus, half the garlic and 1/2 tbsp (1 tbsp) oil to a baking sheet. Season with salt and pepper, then toss to combine. Set aside. Pat steak dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side. Remove the pan from heat, then transfer steak to another baking sheet.Roast asparagus in the top of the oven until tender-crisp, 5-8 min.Roast steak in the middle of the oven, until cooked to desired doneness, 5-8 min.** When steak is done, transfer to a cutting board. Cover loosely with foil, then set aside to rest for 5 min.
Meanwhile, heat the same pan over medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Add mushrooms and remaining thyme sprig. Cook, stirring occasionally, until softened, 3-4 min. Add remaining garlic and Cream Sauce Spice Blend. Cook, stirring often, until veggies are coated and garlic is fragrant, 1 min.
Slowly add miso broth mixture to the pan. Cook, stirring constantly, until sauce thickens slightly, 2-4 min. Season with salt and pepper, to taste.Carefully remove thyme sprig.
Fluff rice with a fork, then stir in parsley. Thinly slice steak.Divide rice, steak and asparagus between plates. Top steak with mushroom sauce.
