with Garlic Mash and Horseradish Sauce
Ingredients: Ribeye steak • Yellow potato • Green beans • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Creamy horseradish sauce (egg, mustard) (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil) • Green onion.
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Ribeye Steak
370 g
Bacon Strips
100 g
Green Beans
170 g
Yellow Potato
350 g
Creamy Horseradish Sauce
1 tbsp
Sour Cream
43 mL
Mayonnaise
2 tbsp
Garlic Puree
1 tbsp
Whole Grain Mustard
1 tbsp
Montreal Spice Blend
6 g
Green Onion
2 unit(s)
Sugar*
0.25 tsp
Oil*
1.5 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
Butter*
2 tbsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Trim green beans.
- Cut bacon strips in half crosswise. (NOTE: You should have 8 pieces for 2 servings or 16 pieces for 4 servings.)
- Divide green beans between bacon pieces. Wrap bacon around green bean bundles.
- On a parchment-lined baking sheet, arrange bacon-wrapped green beans.
- Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
- Roast in the middle of the oven for 25-26 min, until bacon is crisp.**
- Meanwhile, remove any brown spots from potatoes, then cut into 1-inch pieces.
- Thinly slice green onions.
- To a large pot, add potatoes, garlic puree, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, pat steaks dry with paper towels.
- Sprinkle Montreal Spice Blend over tops of steaks, then press down to adhere.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks, spiced-side down. Cook for 2-3 min per side, until golden.
- Remove from heat. To an unlined baking sheet, transfer steaks, spiced-side up.
- Roast in the top of the oven for 5-10 min, until cooked to desired doneness.**
- In a small bowl, combine creamy horseradish sauce, mayo, mustard, 1/4 tsp (1/2 tsp) sugar and half the green onions. Set aside.
- When potatoes are fork-tender, drain and return to same pot, off heat.
- Mash sour cream, 2 tbsp (4 tbsp) butter and remaining green onions into potatoes until smooth.
- Season with salt and pepper.
- Slice steaks.
- Divide steaks, garlic mash and bacon-wrapped green beans between plates.
- Serve horseradish sauce alongside for dipping.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook the sirloin steak.
1080
kcal
Calories
77
g
Fat
27
g
Saturated Fat
45
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
53
g
Protein
180
mg
Cholesterol
1050
mg
Sodium
1.5
g
Trans Fat
1750
mg
Potassium
150
mg
Calcium
7.5
mg
Iron
