Truffle Striploin Steak and Pan Gravy
with Smashed Potatoes and Snap Peas
Garlic adds a lovely, rustic touch to creamy mashed potatoes served alongside juicy striploin steak and roasted snap peas in this stick-to-your-ribs feast.
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
2 unit(s)
Russet Potato
227 g
Sugar Snap Peas
1 unit(s)
Shallot
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Gravy Spice Blend
(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)
1 unit(s)
Beef Broth Concentrate
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 g
Truffle Sea Salt
Not included in your delivery
¼ tsp
Pepper*
1.5 tbsp
Oil*
0.13 tsp
Salt*
2 tbsp
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch to a large pot (use same for 4 ppl).
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.
- Peel, then thinly slice half the shallot. Finely chop remaining shallot.
- Trim sugar snap peas.
- Add sugar snap peas and sliced shallots to a parchment-lined baking sheet.
- Drizzle 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil over top. Season with half the garlic salt and pepper, then toss to coat. (TIP: Adding water to snap peas helps them steam while roasting!)
- Roast in the middle of the oven until tender, 10-14 min.
- Meanwhile, pat steak dry with paper towels, then season with truffle salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry until golden, 1-2 min per side.
- Remove from heat, then transfer to an unlined baking sheet.
- Roast in the top of the oven, until cooked to desired doneness, 4-7 min.**
- Meanwhile, reheat the same pan (from step 3) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then remaining shallots. Cook, stirring often, until tender, 2-3 min.
- Sprinkle Gravy Spice Blend over shallots. Cook, stirring often, until coated, 30 sec.
- Stir in 1 cup (1 1/2 cups) water and broth concentrate. Bring to a gentle boil.
- Once boiling, cook, stirring often, until gravy thickens slightly, 3-4 min.
- Remove from heat, then cover to keep warm.
- When steak is done, transfer to a cutting board, then cover loosely with foil. Let rest for 5 min.
- When potatoes are tender, drain and return them to the same pot, off heat.
- Roughly mash sour cream, remaining garlic salt, 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes. (Tip: For creamier potatoes, add extra milk, 1-2 tbsp at a time!)
- Season with pepper.
- Thinly slice truffle steak.
- Stir any steak resting juices into pan gravy. Season with salt and pepper.
- Divide smashed potatoes, steak and roasted veggies between plates.
- Spoon pan gravy over steak.
If you've opted for striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak.**