Steaks with mushroom pan sauce and Brussels sprouts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Steaks with mushroom pan sauce and Brussels sprouts

Mediterranean, Paleo, Carb-Conscious, Soy-Free, Gluten-Free

2 Servings, 470 Calories/Serving

20 Minutes

Why dine out when you can dine in? Enjoy this restaurant-quality paleo steak served with a luxurious mushroom sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ pound organic Brussels sprouts
  • 1 tablespoon pure maple syrup
  • Steak options:
  • 2 top sirloin steaks (about 5 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 2 organic rib-eyes (about 7 ounces each)
  • 3 ounces organic cremini or other button mushrooms
  • ½ teaspoon arrowroot powder
  • 1 tablespoon coconut aminos
  • 1 rounded tablespoon ghee

Ingredient IQ

Ghee is a type of clarified butter that’s commonly used in Southeast Asian and Middle Eastern cooking. It’s made by slowly simmering and then straining butter to remove any milk solids and water. We love ghee because it’s high in omega-3s and delivers an ultrarich, nutty flavor.

Nutrition per serving

Calories: 470, Protein: 32g (64% DV), Fiber: 7g (28% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 10g (50% DV), Cholesterol: 85mg (28% DV), Sodium: 250mg (10% DV), Carbohydrates: 26g (9% DV), Total Sugars: 12g, Added Sugars: 6g (12% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and roast the Brussels sprouts

Heat the oven to 450°F.
  • Trim the ends from the Brussels sprouts. Cut the sprouts in half lengthwise.
On a sheet pan, drizzle the Brussels sprouts with 1 tablespoon [2 TBL] oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, stirring halfway through, until lightly browned and tender, 10 to 12 minutes. Remove from the oven, drizzle with the maple syrup, and toss to coat. Season to taste with salt and pepper.
While the Brussels sprouts roast, prepare the rest of the meal.

2

Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
For the top sirloins and filet mignons:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.

For the rib-eyes:
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 1 to 2 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.

While the steaks cook and rest, prepare the mushrooms and the arrowroot slurry.

3

Make the mushroom pan sauce

  • Thinly slice the mushrooms.
  • In a small bowl, using a fork or whisk, mix together the arrowroot powder, coconut aminos, and ¼ cup [½ cup] red wine (from your pantry) or water to form a slurry.
In the same pan used for the steaks, warm the ghee over medium-high heat until melted but not smoking. Stir in the mushrooms, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir the arrowroot slurry to recombine, then add the slurry and cook until the liquid has thickened, about 30 seconds. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the steaks and Brussels sprouts to individual plates. Spoon the mushroom pan sauce over the steaks and serve.

Kids Can!

  • Toss the Brussels sprouts with oil and season.
  • Time the Brussels sprouts and steaks.
  • Mix the arrowroot slurry.