Tenderloin Steak and Cheddar-Thyme Biscuits
With Mushroom Sauce and Broccoli
These cheesy thyme biscuits take this steak supper over the top! Leftovers are great as little sandwiches the next day.
Ingredients: Tenderloin steak • Broccoli • All-purpose flour (wheat) • Mushrooms • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Shallot • Baking powder • 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) • Thyme.
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
340 g
Tenderloin Steak
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
227 g
Broccoli
113 g
Mushrooms
2 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Shallot
7 g
Thyme
113 mL
Cream
(Contains Milk)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Beef Broth Concentrate
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Peanuts, Milk, Tree nuts, Wheat, Mustard, Sulphites, Sesame, Soy, Triticale)
3 tsp
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
Not included in your delivery
0.06 tsp
Pepper*
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
0.63 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut broccoli into bite-sized pieces.
- Thinly slice mushrooms.
- Peel, then finely chop shallot.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop leaves.
- Combine cheese, sour cream, 1/3 cup (2/3 cup) cream, half the thyme, baking powder, 1 tsp (2 tsp) sugar and 1/2 tsp (1 tsp) salt in a large bowl.
- Add flour, then stir until just combined. Using your hands, form dough into a loose ball.
- Flatten dough, pressing into a 1-inch-thick disc. (NOTE: For 4 ppl, halve dough and make 2 discs.)
- Cut biscuit dough disc into 8 equal-sized wedges (16 wedges for 4 ppl).
- Transfer biscuits to a parchment-lined baking sheet.
- Bake in the top of the oven until puffed up and golden on the bottom, 12-15 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan until melted, 30 sec.
- Add broccoli and 1/4 cup (1/2 cup) water. Season with salt and 1 tsp (2 tsp) Montreal Spice Blend, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min.
- Transfer broccoli to a plate. Cover to keep warm.
- Pat steaks dry with paper towels. Season with salt and remaining Montreal Spice Blend.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side.
- Remove from heat and transfer steaks to an unlined baking sheet.
- Bake in the middle of the oven until cooked to desired doneness, 5-8 min.**
- Meanwhile, reheat the same pan over medium.
- When hot, add mushrooms and shallots. Cook, stirring often, until softened, 5-6 min. Season with salt and pepper.
- Add remaining cream, 1/2 cup (3/4 cup) water and broth concentrate. Bring to a gentle boil.
- Cook, stirring often, until sauce thickens slightly, 2-4 min.
- Remove from heat. Cover to keep warm.
- Thinly slice steaks. Stir any steak resting juices into sauce. (TIP: If you prefer a thinner sauce, add more water, 1-2 tbsp at a time.)
- Divide steak, biscuits and broccoli between plates.
- Top steaks with mushroom sauce.
If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.
