with Herby Mushrooms and Green Beans
Hearty steak and our creamy, dreamy scalloped potatoes are guaranteed to make tonight's 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 required!
Allergens
Utensils
Top Sirloin Steak
285 g
Russet Potato
3 unit(s)
Mixed Mushrooms
200 g
Green Beans
170 g
Parsley and Thyme
14 g
Shallot
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
1 tbsp
Pepper
0.125 tsp
Unsalted Butter
3 tbsp
Salt
0.063 tsp
Oil
0.5 tbsp
- Peel, then cut potatoes into 1/4-inch-thick rounds. Peel, then finely chop shallot.
- Heat a medium oven-proof pan (large pan for 4 ppl) over medium heat.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then half the shallots, half the Cream Sauce Spice Blend and half the garlic salt. Season with pepper.
- Cook, stirring often, until shallots are coated, 1 min. Add cream and 1/2 cup (1 cup) water, then stir to combine.
- Add potatoes, arranging in an even layer. Bring to a boil over high.
- Once boiling, remove pan 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 tops are golden-brown, 22-28 min.
- Meanwhile, trim green beans.
- Thinly slice mushrooms.
- Roughly chop parsley.
- Strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.
- Pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is 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, 5 min.
- Meanwhile, reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then mushrooms and half the thyme. Cook, stirring often, until golden-brown, 5-6 min.
- Add green beans and 1/4 cup (1/2 cup) water.
- Season with salt and pepper. Cook, stirring occasionally, until green beans are tender-crisp and water is absorbed, 4-5 min.
- Remove from heat, then sprinkle half the parsley over veggies.
- Meanwhile, heat a medium pot over medium heat. When the pot is hot, add 1 tbsp (2 tbsp) butter, remaining shallots, remaining thyme and remaining Cream Sauce Spice Blend.
- Cook, stirring often, until fragrant, 30 sec.
- Whisk in 1/2 cup (1 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. (TIP: For a thinner gravy consistency, add more water, 1-2 tbsp at a time, if desired.)
- When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handles will be very hot.)
- Thinly slice steaks.
- Divide steaks, scalloped potatoes and veggies between plates.
- Spoon gravy over steaks. Sprinkle remaining parsley over top.
990
kcal
Calories
51
g
Fat
29
g
Saturated Fat
81
g
Carbohydrate
10
g
Sugar
10
g
Dietary Fiber
50
g
Protein
205
mg
Cholesterol
1430
mg
Sodium
1.5
g
Trans Fat
2700
mg
Potassium
300
mg
Calcium
9.5
mg
Iron
with Herby Mushrooms and Brussels Sprouts
with Herby Mushrooms and Green Beans
with Herby Mushrooms and Brussels Sprouts
with Herby Mushrooms and Green Beans
with Herby Mushrooms and Brussels Sprouts
with Herby Mushrooms and Brussels Sprouts
with Herby Mushrooms and Green Beans
with Herby Mushrooms and Brussels Sprouts
with Herby Mushrooms and Brussels Sprouts
