With Mushroom Sauce and Broccoli
These cheesy thyme biscuits take this steak supper over the top! Leftovers are great as little sandwiches the next day. Ingredients: Beef steak • Broccoli • All-purpose flour (wheat) • Mushrooms • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Shallot • Baking powder • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • 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) • Thyme.
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Top Sirloin Steak
285 g
All-Purpose Flour
1.5 cup
Broccoli
227 g
Mushrooms
113 g
Sour Cream
2 unit(s)
Shallot
1 unit(s)
Thyme
7 g
Cream
113 mL
White Cheddar Cheese, shredded
0.5 cup
Beef Broth Concentrate
1 unit(s)
Montreal Spice Blend
1 tbsp
Baking Powder
3 tsp
Pepper
0.06 tsp
Oil
1 tbsp
Unsalted Butter
1 tbsp
Sugar
1 tsp
Salt
0.626 tsp
- Cut broccoli into bite-sized pieces.
- Thinly slice mushrooms.
- Peel, then finely chop shallot.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop leaves.
- Combine cheese, sour cream, 1/3 cup (2/3 cup) cream, half the thyme, baking powder, 1 tsp (2 tsp) sugar and 1/2 tsp (1 tsp) salt in a large bowl.
- Add flour, then stir until just combined. Using your hands, form dough into a loose ball.
- Flatten dough, pressing into a 1-inch-thick disc. (NOTE: For 4 ppl, halve dough and make 2 discs.)
- Cut biscuit dough disc into 8 equal-sized wedges (16 wedges for 4 ppl).
- Transfer biscuits to a parchment-lined baking sheet.
- Bake in the top of the oven until puffed up and golden on the bottom, 12-15 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan until melted, 30 sec.
- Add broccoli and 1/4 cup (1/2 cup) water. Season with salt and 1 tsp (2 tsp) Montreal Spice Blend, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min.
- Transfer broccoli to a plate. Cover to keep warm.
- Pat steaks dry with paper towels. Season with salt and remaining Montreal Spice Blend.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side.
- Remove from heat and transfer steaks to an unlined baking sheet.
- Bake in the middle of the oven until cooked to desired doneness, 5-8 min.**
- Meanwhile, reheat the same pan over medium.
- When hot, add mushrooms and shallots. Cook, stirring often, until softened, 5-6 min. Season with salt and pepper.
- Add remaining cream, 1/2 cup (3/4 cup) water and broth concentrate. Bring to a gentle boil.
- Cook, stirring often, until sauce thickens slightly, 2-4 min.
- Remove from heat. Cover to keep warm.
- Thinly slice steaks. Stir any steak resting juices into sauce. (TIP: If you prefer a thinner sauce, add more water, 1-2 tbsp at a time.)
- Divide steak, biscuits and broccoli between plates.
- Top steaks with mushroom sauce.
1090
kcal
Calories
58
g
Fat
31
g
Saturated Fat
85
g
Carbohydrate
9
g
Sugar
5
g
Dietary Fiber
57
g
Protein
215
mg
Cholesterol
3160
mg
Sodium
1.5
g
Trans Fat
1000
mg
Potassium
450
mg
Calcium
9
mg
Iron
