with Bacon-Roasted Broccoli
Steak night will never be the same after you try this! Prepare your tastebuds for juicy steak and smashed potatoes covered in flavour-packed mushroom gravy, and yes, you read that right — we're serving up broccoli roasted with bacon. You can thank us later! Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Russet potato • Tenderloin steak • Broccoli • Mushrooms • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Shallot • Almonds • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • 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) • All-purpose flour (wheat).
Allergens
Utensils
Tenderloin Steak
340 g
Bacon Strips
100 g
Mushrooms
113 g
Beef Broth Concentrate
1 unit(s)
Shallot
1 unit(s)
Garlic Puree
1 tbsp
Broccoli
227 g
Almonds, sliced
28 g
Russet Potato
2 unit(s)
All-Purpose Flour
1 tbsp
Oil
3 tbsp
Butter
3 tbsp
Salt
0.25 tsp
Milk
3 tbsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then cut shallot into 1/4-inch pieces.
- Cut broccoli into bite-sized peices.
- Thinly slice mushrooms.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-in. pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.)
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- When potatoes are fork-tender, drain and return to the same pot, off heat.
- Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
- Season with salt and pepper, to taste.
- Meanwhile, on a clean cutting board, cut bacon into 1/4-inch pieces.
- To a parchment-lined baking sheet, add broccoli, almonds, bacon and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 15-18 min, stirring halfway until broccoli is golden and tender and bacon is cooked through.**
- Meanwhile, pat steaks dry with paper towels, then season all over with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks.
- Pan-fry for 4-7 min per side or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Meanwhile, reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then mushrooms.
- Season with salt and pepper. Cook for 5-8 min, stirring often, until softened.
- Add garlic puree, shallots, flour and 1 tbsp (2 tbsp) butter. Cook fot 1-2 min, stirring often, until shallots soften slightly.
- Reduce heat to medium, then stir in 2/3 cup (1 1/3 cups) water and broth concentrate.
- Bring to a simmer. Cook for 3-4 min, stirring occasionally, until gravy thickens slightly.
- Thinly slice steaks.
- Divide steaks, bacon-roasted broccoli and smashed potatoes between plates.
- Spoon mushroom gravy over steaks and potatoes.
1290
kcal
Calories
95
g
Fat
34
g
Saturated Fat
60
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
51
g
Protein
175
mg
Cholesterol
930
mg
Sodium
2
g
Trans Fat
2050
mg
Potassium
150
mg
Calcium
6.5
mg
Iron
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with Bacon-Roasted Broccoli and Smashed Potatoes
with Bacon-Roasted Broccoli
