Steaks and Creamy Pan Sauce
with Twice-Baked Potatoes and Cheddar Broccoli
See you at the steakhouse? No! See you at the supper table! This special steak gets the restaurant treatment with a rich and zesty sauce. Plus, we're serving up steakhouse sides: roasted broccoli and twice-baked potatoes.
Ingredients: Yellow potato • Tenderloin steak • Broccoli • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Green onion • 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) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Tenderloin Steak
400 g
Yellow Potato
227 g
Broccoli
1 unit(s)
Shallot
2 unit(s)
Green Onion
2 unit(s)
Cream Cheese
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)
2 unit(s)
Beef Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Pepper*
¼ tsp
Salt*
5 tsp
Oil*
Nutrition Values
Utensils
Instructions
- Pierce potatoes all over with a fork, then place on a microwavable plate. Brush with 1/2 tsp (1 tsp) oil, then season all over with salt and pepper.
- Place on a microwave-safe plate. Microwave on high, carefully flipping halfway through, until fork-tender, 6-8 min. (NOTE: If you don't have a microwave, bake potatoes directly on the middle rack of the oven, flipping halfway through, until fork-tender, 45-55 min.)
- Carefully remove potatoes from the microwave, then set aside until cool enough to handle, 5-10 min.
- Meanwhile, thinly slice green onions.
- Peel, then finely chop shallot.
- Cut broccoli into bite-sized pieces.
- Add broccoli to one side of a parchment-lined baking sheet.
- Drizzle 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil over top. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. (TIP: Adding water to the broccoli helps it to steam while it bakes.)
- Set aside.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- Pat steak dry with paper towels. Season with remaining garlic salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks and reduce heat to medium.
- Pan-fry until cooked to desired doneness, 4-6 min per side.**
- When steak is done, transfer to a cutting board. Loosely cover with foil and set aside to rest for 5 min.
- Remove the pan from heat, then carefully wipe clean.
- When potatoes are cool enough to handle, halve lengthwise.
- Scoop out the flesh of each half into a medium bowl, keeping a 1/4-inch border of flesh intact on potato skin.
- Mash removed flesh with a fork until smooth.
- Add cream cheese, half the cheddar cheese and half the green onions. Season with salt and pepper, then stir to combine.
- Fill each potato skin with filling. Arrange, filling-sides up, on the other side of the baking sheet with broccoli.
- Bake in the top of the oven, until broccoli is tender and potato filling begins to brown, 8-10 min.
- Meanwhile, reheat the same pan (from step 3) over medium-low.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots. Stir until tender, 2-3 min.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Stir in 2/3 cup (1 cup) water, cream, broth concentrate and as much mustard as desired.
- Bring to a gentle boil. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Remove from heat. Cover to keep warm.
- When broccoli is almost done, carefully move toward the centre of the baking sheet, then sprinkle remaining cheddar cheese over top.
- Return to the top of the oven. Bake until cheese melts, 3-4 min.
- Thinly slice steak. Stir any steak resting juices into sauce, then season with salt and pepper.
- Divide steak, cheddar broccoli and twice-baked potatoes between plates.
- Spoon sauce over steak. Sprinkle remaining green onions over top.
If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.