Steaks and Easy Scalloped Potatoes

Special

with Herby Mushrooms and Brussels Sprouts

45 min

Difficulty: 2/3

Canadian

Tender top sirloin steak and creamy, dreamy scalloped potatoes are guaranteed to make dinner extra special! We've simplified the potatoes by cutting them into rounds and pre-boiling them in sauce—no mandolines or long baking times tonight!

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Baking Sheet

Measuring Spoons

Large Non-Stick Pan

Aluminum Foil

Medium Pot

Whisk

Measuring Cups

Medium Oven-Proof Pan

Ingredients

Top Sirloin Steak

285 g

Russet Potato

3 unit(s)

Mixed Mushrooms

200 g

Brussels Sprouts

170 g

Parsley and Thyme

14 g

Yellow Onion

1 unit(s)

Cream

113 mL

Garlic Salt

1 tsp

Beef Broth Concentrate

1 unit(s)

Parmesan Cheese, shredded

0.25 cup

Cream Sauce Spice Blend

2 tbsp

Salt

0.063 tsp

Oil

0.5 tbsp

Pepper

0.25 tsp

Unsalted Butter

3 tbsp

Preparation

Peel, then cut potatoes into 1/4-inch-thick rounds.
Peel, then cut half the onion (whole onion) into 1/4-inch pieces.
Heat a medium oven-proof pan (large pan for 4 ppl) over medium.
When hot, add 1 tbsp (2 tbsp) butter, onions, half the Cream Sauce Spice Blend and half the garlic salt. Stir until onions are coated, 1 min.
Add cream and 1/2 cup (1 cup) water. Stir to combine.
Add potatoes, then arrange in an even layer. Bring to a boil over high.

Once boiling, remove from heat, then sprinkle Parmesan over top. (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl].)
Bake in the middle of the oven until potatoes are tender and golden-brown, 22-28 min.
Meanwhile, thinly slice Brussels sprouts.
Thinly slice mushrooms.
Strip half the thyme leaves from stems (use all for 4 ppl), then finely chop.
Roughly chop parsley.

Pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side.
Remove from heat, then transfer steaks to an unlined baking sheet.
Roast in the top of the oven until cooked to desired doneness, 4-7 min.**
When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.

Meanwhile, reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then mushrooms and half the thyme. Cook, stirring often, until mushrooms are golden-brown, 5-6 min.
Add Brussels sprouts and 2 tbsp (1/4 cup) water. Season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts are tender and water is absorbed, 5-6 min.
Remove from heat, then sprinkle half the parsley over veggies.

Meanwhile, heat a medium pot over medium heat.
When hot, add 1 tbsp (2 tbsp) butter, remaining thyme and remaining Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec.
Whisk in 2/3 cup (1 1/3 cup) water and broth concentrate. Bring to a boil over high.
Once boiling, reduce heat to medium. Cook, whisking occasionally, until gravy thickens, 3-6 min.
Whisk in any juices from the plate with steaks. Season with pepper, to taste.

When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handle will be very hot.)
Thinly slice steaks.
Divide steaks, scalloped potatoes and veggies between plates.
Spoon gravy over steaks.
Sprinkle remaining parsley over top.