Steaks and Scalloped Potatoes

Hello, Steak!

Very High Fibre

No Extra Cost

with Herby Mushrooms and Brussels Sprouts

45 min

Difficulty: 2/3

Canadian

Ingredients: Russet potato • Top sirloin steak • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Brussels sprouts • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Yellow onion • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Herb mix (parsley, thyme) • 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) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

May contain traces of allergens

Triticale

Peanuts

Sesame

Tree nuts

Tags

Very High Fibre

Ineligible-reco

Classic-plates

Regional-specialty

No Extra Cost

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

0.5 unit(s)

Cream

113 mL

Garlic Salt

4 g

Beef Broth Concentrate

1 unit(s)

Parmesan Cheese, shredded

0.25 cup

Cream Sauce Spice Blend

20 g

Salt

0.063 tsp

Oil

0.5 tbsp

Pepper

0.25 tsp

Butter

3 tbsp

Preparation

Before starting, preheat the oven to 450˚F. Wash and dry all produce.
Remove any brown spots from potatoes, then peel and cut into 1/4-inch-thick rounds.
Peel, then cut half the onion (use whole onion for 4 servings) into 1/4-inch pieces.
Heat a medium oven-proof pan (use a large pan for 4 servings) 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 servings].)
Bake in the middle of the oven for 22-28 min, until potatoes are tender and golden.
Meanwhile, thinly slice Brussels sprouts.
Thinly slice mushrooms.
Strip half the thyme leaves from stems (use all for 4 servings), 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.
When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear for 1-2 min per side, until golden.
Remove from heat, then transfer steaks to an unlined baking sheet.
Roast in the top of the oven for 4-7 min, until cooked to desired doneness.**
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 (from step 3) over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then mushrooms and half the thyme. Cook for 5-6 min, stirring often, until mushrooms are golden.
Add Brussels sprouts and 2 tbsp (1/4 cup) water. Season with salt and pepper. Cook for 5-6 min, stirring occasionally, until Brussels sprouts are tender and water is absorbed.
Remove from heat, then sprinkle half the parsley over veggies.

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

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.