Mushroom Gravy-Smothered Striploin Steak

Steakhouse Special

Protein Plus

with Roasted Potatoes and Broccoli

10 min

Difficulty: 2/3

Canadian

Fire up the oven and get ready for a perfectly fall-themed steak dinner! With lemony broccoli, herby mushroom gravy and sirloin seasoned with Montreal Spice Blend, this dinner is full of fresh, autumnal flavours. 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 • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Lemon • 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) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Thyme • Chives.

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

Protein Plus

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

10 g

Sugar

0.25 tsp

Unsalted Butter

2 tbsp

Salt

0.125 tsp

Oil

3 tbsp

Pepper

0.125 tsp

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 and cut into 1-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 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 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 for 1-2 min per side, until golden.
Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 5-8 mins, until cooked to desired doneness.**

Add broccoli and 2 tbsp (1/4 cup) water to the same pan (used in step 3). Cook, tossing occasionally for 4-5 min, until tender-crisp. 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 for 4-5 min, 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.