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Gluten Free

Steak with Shimeji & Cremini Mushroom Sauce

Mashed Potatoes & Sautéed Spinach

Cooking time

35 minutes

Servings

2 / 4

Calories

566 /serving

We are elevating the traditional steak and potato duo to another level with this fantastic recipe that will surpass all your gourmet expectations. Our tender sirloin steaks are cooked to perfection and served with an exquisite shimeji-cremini mushroom sauce that will undoubtedly steal the show. Divinely creamy mashed potatoes and sauteed spinach complete this five-star meal. We guarantee this culinary delight will have all your guests begging for more!

We will send you:

  • 300g Sirloin steaks
  • 450g Potatoes
  • 90g Baby spinach
  • 2 Garlic cloves
  • 1 Shallot or onion
  • 70g Cremini mushrooms
  • ½ Bunch of shimeji mushroom
  • 12g Beef demi-glace

You will need:

Medium pot
Medium pan
Peeler
Olive oil
3(6) tbsp Butter
Salt & pepper
Total Fat
22 g
Saturated Fat
5 g
Sodium
266 mg
Total Carb
52 g
Sugars
4 g
Protein
42 g
Fibre
6 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Peel and medium dice the potatoes. Mince the garlic. Peel and mince the shallot. Halve and thinly slice the cremini mushrooms. Trim off the bottom of the shimeji mushrooms; separate the mushrooms.
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Make the mashed potatoes
Add the potatoes to the pot of boiling water. Cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup of the cooking water (reserve double the water for 4 portions), drain the potatoes and return to the pot. Off the heat, add 1 tbsp of butter (double the butter for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water to achieve your desired consistency; season with S&P to taste. Transfer to a serving dish and set aside in a warm spot.
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Cook the spinach
While the potatoes cook, in a medium pan, heat a drizzle of olive oil on medium. Add the spinach and cook, stirring occasionally, 3 to 4 minutes, or until the spinach is wilted; season with S&P to taste. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
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Cook the steaks
In the reserved pan, heat a drizzle of olive oil on medium-high. Pat the steaks dry with paper towel; season with S&P. Add the seasoned steaks to the pan and cook, 3 to 5 minutes per side, or until cooked to your desired degree of doneness (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let rest for at least 5 minutes before serving.
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Make the sauce
Heat the pan of reserved fond on medium (add a drizzle of olive oil if the pan seems dry). Add the garlic and shallot, and cook, stirring frequently, 1 to 2 minutes, or until softened. Add both kinds of mushrooms; season with S&P. Cook, stirring occasionally, 2 to 3 minutes, until lightly browned. Add the demi-glace, ¼ cup of water and 2 tbsp of butter (double the water and butter for 4 portions). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened; season with salt to taste.
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Plate your dish
Thinly slice the steaks against the grain. Add any juices from the sliced steaks to the cooked spinach; stir to combine. Divide the sliced steaks, mashed potatoes and spinach between your plates. Spoon the mushroom sauce over the steaks. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.