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Steaks and Easy Scalloped Potatoes
with Herby Mushrooms and Green Beans
Hearty steak and our creamy, dreamy scalloped potatoes are guaranteed to make tonight's dinner extra special. We've simplified the potatoes by cutting them into rounds and pre-boiling them in sauce – no mandolines or long baking times required!
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
690 g
Russet Potato
200 g
Mixed Mushrooms
170 g
Green Beans
14 g
Parsley and Thyme
50 g
Shallot
113 mL
Cream
(Contains Milk)
1 tsp
Garlic Salt
1 unit
Beef Broth Concentrate
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1/4-inch-thick rounds. Peel, then finely chop shallot. Heat a medium oven-proof pan (large pan for 4 ppl) over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then half the shallots, half the Cream Sauce Spice Blend and half the garlic salt. Season with pepper. Cook, stirring often, until shallots are coated, 1 min. Add cream and 1/2 cup water (dbl for 4 ppl), then stir to combine. Add potatoes, arranging in an even layer. Bring to a boil over high.
Once boiling, remove the pan from heat, then sprinkle Parmesan over top. (NOTE: Once boiling, if you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl].)Bake in the middle of the oven until potatoes are tender and tops are golden-brown, 22-28 min.Meanwhile, trim green beans.Thinly slice mushrooms.Roughly chop parsley.Strip 2 tsp thyme leaves (dbl for 4 ppl) from stems, then finely chop.
Pat steaks dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown, 1-2 min per side. Remove from heat, then transfer steaks to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-7 min.** When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.
Meanwhile, reheat the same pan over medium-high.When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and half the thyme. Cook, stirring often, until golden-brown, 5-6 min.Add green beans and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until green beans are tender-crisp and water is absorbed, 4-5 min.Remove from heat, then sprinkle half the parsley over veggies.
Meanwhile, heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), remaining shallots, remaining thyme and remaining Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec. Whisk in 1/2 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, whisking occasionally, until gravy thickens, 3-6 min. Whisk in any juices from the plate with steaks. (TIP: For a thinner gravy consistency, add more water, 1-2 tbsp at a time, if desired.)
When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handles will be very hot.) Thinly slice steaks. Divide steaks, scalloped potatoes and veggies between plates. Spoon gravy over steaks. Sprinkle remaining parsley over top.
