Striploin Steak 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.
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
370 g
Striploin Steak
460 g
Russet Potato
227 g
Broccoli, florets
50 g
Shallot
2 unit
Green Onion
86 g
Cream Cheese
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
2 unit
Beef Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pierce potatoes all over with a fork, then place on a microwave-safe plate. Brush with 1/2 tbsp oil (dbl for 4 ppl), then season all over with salt and pepper. Microwave on high until fork-tender, carefully flipping halfway through, 6-8 min.(TIP: 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, 10-15 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 water and 1/2 tbsp oil (dbl both for 4 ppl) over top. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, then toss to coat. (TIP: Adding water to the broccoli helps it to steam while it bakes!) Set aside.
Heat a large non-stick pan over medium-high heat. While the pan heats, pat steak dry with paper towels. Season with remaining garlic salt and pepper. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then steak 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 centre flesh of each potato half into a medium bowl, keeping skins and 1/4-inch border of potato flesh on the skin intact. Mash with a fork until smooth. Add cream cheese and half the green onions. Season with salt and pepper, then stir to combine. Fill each potato skin with potato and cream cheese filling. Arrange filled potato skins on the other side of the baking sheet with broccoli, filling-side up. Bake in the top of the oven until broccoli is tender-crisp and filling begins to brown, 8-10 min.
Meanwhile, reheat the same pan (from step 3) over medium-low. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until tender, 2-3 min. Sprinkle Cream Sauce Spice Blend over shallots. Stir to coat, 30 sec. Stir in 3/4 cup water (1 1/4 cups for 4 ppl), cream, broth concentrates and mustard. Bring to a gentle boil. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove from heat. Cover to keep warm.
Meanwhile, carefully move broccoli towards the centre of the baking sheet, then sprinkle cheddar cheese over top. Return to the middle of the oven. Bake until cheese melts, 3-4 min. Thinly slice steak. Stir any steak juices on the cutting board into sauce, then season with salt and pepper, to taste. Divide steak, cheddar broccoli and twice-baked potatoes between plates. Spoon sauce over steak. Sprinkle remaining green onions over top.
