Steaks and Cheddar Biscuits

Special

with Mushroom Sauce and Broccolini

15 min

Difficulty: 2/3

Canadian

These cheesy thyme biscuits take this steak supper over the top! Leftovers are great as little sandwiches the next day. Ingredients: Top sirloin steak • All-purpose flour (wheat) • Broccolini • 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 • Green onion • 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).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Bowl

Large Non-Stick Pan

Measuring Cups

Tags

Speciality

Ingredients

Top Sirloin Steak

285 g

All-Purpose Flour

1.5 cup

Broccolini

170 g

Mushrooms

113 g

Sour Cream

2 unit(s)

Shallot

1 unit(s)

Green Onion

1 unit(s)

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

0.125 tsp

Oil

1 tbsp

Unsalted Butter

1 tbsp

Sugar

1 tsp

Salt

0.626 tsp

Preparation

Trim ends from broccolini, then cut into bite-sized pieces.
Thinly slice mushrooms.
Peel, then finely chop shallot.
Thinly slice green onion.
Combine cheese, sour cream, 1/3 cup (2/3 cup) cream, green onions, 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 broccolini and 1/4 cup (1/2 cup) water. Season with 1 tsp (2 tsp) Montreal Steak Spice, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min.
Transfer broccolini to a plate. Cover to keep warm.

Pat steaks dry with paper towels. Season with salt and remaining Montreal Steak Spice.
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, 2/3 cup (1 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.