with Herby Mushrooms and Brussels Sprouts
Tenderloin 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 so you can have them on the table in no time. Ingredients: Yellow potato • Tenderloin steak • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Brussels sprouts • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • 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
Utensils
Tags
Tenderloin Steak
340 g
Yellow Potato
500 g
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
- Cut potatoes 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 (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 heat.
- 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 heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear until golden, 1-2 min per side.
- Remove from heat, then transfer steaks to an unlined baking sheet.
- Roast in the top of the oven for 4-6 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.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then mushrooms and half the thyme. Cook, stirring often, for 5-6 min, until mushrooms are golden.
- Add Brussels sprouts and 2 tbsp (1/4 cup) water. Season with salt and pepper. Cook, stirring occasionally, for 5-6 min, 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 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 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.)
- Divide steaks, scalloped potatoes and veggies between plates.
- Spoon gravy over steaks.
- Sprinkle remaining parsley over top.
1130
kcal
Calories
70
g
Fat
38
g
Saturated Fat
68
g
Carbohydrate
9
g
Sugar
11
g
Dietary Fiber
52
g
Protein
225
mg
Cholesterol
1990
mg
Sodium
2.5
g
Trans Fat
2600
mg
Potassium
300
mg
Calcium
8
mg
Iron
with Herby Mushrooms and Brussels Sprouts
with Herby Mushrooms and Brussels Sprouts
with Herby Mushrooms and Brussels Sprouts
with Herby Mushrooms and Brussels Sprouts
with Herby Mushrooms and Brussels Sprouts
