Porcini-Garlic Basted Striploin Steak
with Smashed Potatoes & Brussels Sprouts
Cooking time
40 minutes
Servings
2/4
Calories
810 /serving
Turn up the dial on steak night. Watch a big juicy grass-fed steak become even more irresistible, as you baste it with a deeply savoury sauce of porcini mushrooms, roasted garlic and freshly chopped herbs. Served with classic sides, this one goes to eleven.
We will send you:
- 354g Grass-fed AAA striploin steak (Canadian-raised)
- 7g Dried mushrooms (porcini or shiitake)
- 14g Herb medley (thyme, rosemary, parsley)
- 400g Brussels sprouts
- 450g Baby potatoes
- 10ml Worcestershire sauce
- 15g Minced roasted garlic
Contains: Anchovies • Barley • Milk
You will need:
Large pan
Medium pot
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Strainer
4 or 8 tbsp Butter
Oil
Total Fat
43 g
Saturated Fat
20 g
Sodium
440 mg
Total Carb
57 g
Sugars
8 g
Protein
51 g
Fibre
14 g
Preparation
Make the smashed potatoes
- Preheat the oven to 450°F. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- Halve the potatoes if large.
- Place in a medium pot and cover with salted water.
- Bring to a boil, 14 to 16 min., until tender.
- Drain and return to the pot.
- Add 2 tbsp butter (double for 4 portions) and lightly smash the potatoes; season with S&P.
Mise en place
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- Pick the herb leaves off the stems; roughly chop the leaves.
- In a medium bowl, combine the dried mushrooms and boiling water.
- Cover and set aside for 10 min. to rehydrate.
- Reserving ½ the liquid, drain and finely chop the mushrooms.
Roast the Brussels sprouts
- On a lined sheet pan, toss the Brussels sprouts with ⅓ of the herbs, a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Cook the steak & make the sauce
- Pat the steak dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.
- Add ¼ cup of the reserved mushroom liquid, 2 tbsp butter (double both for 4 portions), the garlic, mushrooms, Worcestershire sauce, remaining herbs and S&P.
- Cook, basting the steak with the sauce, 1 to 2 min., until golden brown.
- Transfer the steak to a cutting board and let rest before slicing.
Plate your dish
- Divide the Brussels sprouts and smashed potatoes between your plates.
- Top with the steak and sauce. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
