Montreal-Spiced Bacon-Wrapped Double Striploin Steak
with Garlic Beans and Creamy Mash
Bacon-wrapped steak... Need we say more? This pan-seared steak gets the royal treatment with crispy bacon and a rich pan sauce. Creamy mash and garlicky green beans round out this winning weeknight dish.
Ingredients: Striploin steak • Russet potato • Green beans • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Herb mix (parsley, thyme) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Garlic.
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
740 g
Striploin Steak
100 g
Bacon Strips
2 unit(s)
Russet Potato
56 mL
Cream
(Contains Milk)
170 g
Green Beans
3 unit(s)
Garlic, cloves
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
10 g
Montreal Spice Blend
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
14 g
Parsley and Thyme
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
1 tbsp
All-Purpose Flour*
(Contains Gluten)
Nutrition Values
Utensils
Cooking Steps
- Peel garlic. Toss with 1/2 tbsp (1 tbsp) oil on a small sheet of foil, then wrap tightly to close.
- On an unlined baking sheet, place wrapped garlic. Roast in the middle of the oven until softened, 16-18 min.
- While garlic roasts, peel, then cut potatoes into 1-inch pieces.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems.
- Roughly chop parsley.
- Trim green beans.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1-inch). (Use same for 4 servings.)
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- While potatoes cook, pat steaks dry with paper towels.
- Season with half the Montreal Steak Spice, then wrap 1 bacon strip around each steak.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then bacon-wrapped steaks. Cook 2-3 min per side, until bacon is golden and cooked through.** Don't crowd the pan; cook in batches, if necessary.
- Remove the pan from heat.
- Transfer bacon-wrapped steaks to the baking sheet with garlic, reserving bacon fat in the pan.
- Roast steaks in the middle of the oven for 5-8 min, until cooked to desired doneness.**
- While steaks roast, reheat the pan with bacon fat over medium.
- When the pan is hot, add flour. Cook for 1 min, stirring often, until combined.
- Add 1 cup (2 cups) water and broth concentrate. Cook for 1 min, stirring often, until combined.
- Add thyme and remaining Montreal Steak Spice. Bring to a simmer. Cook for 2-5 min, stirring often, until gravy thickens.
- When garlic is done, carefully remove from foil and transfer to a large bowl. Add 1 tbsp (2 tbsp) oil, then whisk until combined and smooth.
- When potatoes are almost done, add green beans to the same pot. Cook 2-5 min, until tender.
- Using tongs, transfer green beans to the bowl with garlic oil. Season with salt and pepper, then toss coat.
- Drain, then return potatoes to the same pot, off heat.
- Mash cream, parsley and 2 tbsp (4 tbsp) butter into potatoes until smooth. Season with salt and pepper.
- Stir any steak juices from the baking sheet into gravy.
- Divide mash, bacon-wrapped steaks and garlic green beans between plates.
- Sprinkle with crispy shallots and spoon gravy over top.
If you've opted for double striploin steak, prep the same way the recipe instructs you to prep the regular portion of sirloin steak, using 1 strip of bacon per steak. Cook the same way the recipe instructs you to cook the regular portion of steak. Work in batches, if necessary.