Mushroom Gravy-Smothered Steak

Special

with Roasted Potatoes and Broccolini

10 min

Difficulty: 2/3

Canadian

Fire up the oven and get ready for a perfectly fall-themed steak dinner! With lemony broccolini, herby mushroom gravy and sirloin seasoned with Montreal Spice Blend, this dinner is full of fresh, autumnal flavours. Ingredients: Yellow potato • Broccolini • Top sirloin steak • Mushrooms • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Lemon • Shallot • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Thyme • Chives.

Allergens

Triticale

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Measuring Spoons

Zester

Small Bowl

Large Non-Stick Pan

Whisk

Measuring Cups

Tags

Speciality

Ingredients

Top Sirloin Steak

285 g

Mushrooms

113 g

Shallot

1 unit(s)

Cream Sauce Spice Blend

1 tbsp

White Cooking Wine

4 tbsp

Yellow Potato

400 g

Thyme

7 g

Broccolini

340 g

Lemon

1 unit(s)

Parmesan Cheese, shredded

0.25 cup

Chives

7 g

Montreal Spice Blend

1 tbsp

Sugar

0.25 tsp

Unsalted Butter

2 tbsp

Salt

0.125 tsp

Oil

3 tbsp

Pepper

0.125 tsp

Preparation

Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop.
Cut potatoes into 1/2-inch pieces.
Add potatoes, half the thyme and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
Roast in the middle of the oven, flipping halfway through, until tender and golden, 22-25 min.

Meanwhile, thinly slice mushrooms.
Peel, then cut shallot into 1/4-inch slices.
Thinly slice chives.
Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Whisk together 1/2 tbsp (1 tbsp) lemon juice, 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp (1/2 tsp) sugar together in a small bowl. Season with salt and pepper. Set aside.

Pat steaks dry with paper towels.
Season all over with Montreal Spice Blend.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden, 1-2 per side.
Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven until cooked to desired doneness, 5-8 min.**

Add broccolini and 2 tbsp (1/4 cup) water to the same pan (used in step 3). Cook, tossing occasionally, until tender-crisp, 4-5 min. Season with salt and pepper.
Transfer to a plate and cover to keep warm.

Add 2 tbsp (4 tbsp) butter to the same pan, then shallots, mushrooms and remaining thyme. Cook, stirring often, until mushrooms are golden and tender, 4-5 min.
Sprinkle Cream Sauce Spice Blend over mushrooms. Cook, stirring until coated, 1 min.
Add white cooking wine and 3/4 cup (1 1/2 cups) water. Cook, stirring often, until mushroom gravy thickens, 1-2 min.