Pan-Seared Striploin and Savoury Mushroom Gravy
with Brussels Sprouts and Wild Rice
Miso and mushrooms are the perfect pairing for an umami-rich sauce and perfectly roasted Brussels sprouts 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
Brussels Sprouts
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 from heat. Set aside, still covered.
Meanwhile, thinly slice mushrooms.Peel, then mince or grate garlic. Roughly chop parsley.Whisk together miso broth concentrate, beef broth concentrate and 1 cup (2 cups) water. Set aside.Halve Brussels sprouts (if larger, quarter them).Add Brussels sprouts, half the garlic and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the bottom of the oven, flipping once halfway through, until tender, 16-20 min.
Pat steaks 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 steaks. Sear until golden-brown, 2-3 min per side. Remove from heat, then transfer steaks to another baking sheet.Roast in the middle of the oven, until cooked to desired doneness, 5-8 min.** When steaks are done, transfer to a cutting board. Cover loosely with foil, then set aside to rest, 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-beef 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 Brussels sprouts between plates. Top steak with mushroom sauce.
