Steak and Buttery Truffle Sauce
with Goat Cheese Salad and Sautéed Mushrooms
Bolstered by the earthy and savoury flavours of truffle salt, our version of a cheat Hollandaise sauce will have you declaring your love for this steak dinner from the rooftops!
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
285 g
Top Sirloin Steak
400 g
Yellow Potato
227 g
Mushrooms
56 g
Arugula and Spinach Mix
7 g
Parsley
1 g
Truffle Sea Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
¼ cup
Goat Cheese
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
28 g
Pine Nuts
(Contains Pine nuts May contain Tree nuts)
1 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
Not included in your delivery
tbsp
Oil*
tbsp
Unsalted Butter*
(Contains Milk)
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden.
4 P NOTE?
- Roughly chop parsley.
- Thinly slice mushooms.
- To a large bowl, add half the vinegar, half the mustard, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to mix.
- In a small bowl, heat 2 tbsp (4 tbsp) butter in the microwave until melted, 30 sec. Set aside for sauce in step 5.
- Heat a large non-stick pan over medium.
- When hot, add pine nuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
- Pat steaks dry with paper towels.
- Season with remaining Zesty Garlic Blend, salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook 1-2 per side, until browned.
- Remove from heat and transfer steak to an unlined baking sheet.
- Roast in the top of the oven for 5-10 min or until cooked to desired doneness.**
- Rinse out pan.
- Meanwhile, reheat pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter and mushrooms. Cook for 4-6 min, stirring occasionally, until softened and lightly golden.
- While mushrooms cook, add mayo, truffle salt, half the parsley, remaining mustard and remaining vinegar to a medium bowl. Stir to mix
- Slowly add cooled butter, stirring to combine. Season to taste with pepper.
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min
- Add spinach-arugula mix and pine nuts to bowl with dressing. Toss to coat.
- Add potatoes, half the parsley and any beef juices to pan with mushrooms. Stir to mix. TOP STEAK WITH MUSHROOMS???
- Thinly slice steak.
- Divide salad, potato-mushroom mix and steak between plates.
- Sprikle goat cheese over salad.
- Spoon buttery sauce over steak
