Mushroom Gravy-Smothered Striploin Steak

Steakhouse Special

with Roasted Potatoes and Broccoli

10 min

Difficulty: 2/3

Canadian

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Yellow potato • Striploin steak • Broccoli • Mushrooms • Lemon • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Thyme • Chives • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard).

Allergens

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

Striploin Steak

370 g

Mushrooms

113 g

Shallot

1 unit(s)

Cream Sauce Spice Blend

10 g

White Cooking Wine

4 tbsp

Yellow Potato

400 g

Thyme

7 g

Broccoli

227 g

Lemon

1 unit(s)

Parmesan Cheese, shredded

0.25 cup

Chives

7 g

Montreal Spice Blend

6 g

Sugar

0.25 tsp

Salt

0.125 tsp

Oil

3 tbsp

Pepper

0.125 tsp

Butter

2 tbsp

Preparation

Before starting, preheat the oven to 425˚F. Wash and dry all produce.
Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop.
Remove any brown spots from potatoes, then cut into 1-inch pieces.
To an unlined baking sheet, add potatoes, half the thyme and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 22-25 min, flipping halfway through, until golden.

Meanwhile, thinly slice mushrooms.
Peel, then cut shallot into 1/4-inch slices.
Thinly slice chives.
Cut broccoli into bite-sized pieces.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
To a small bowl, add 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. Season with salt and pepper, then whisk to combine. Set aside.

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

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

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