In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black Angus rib-eyes with mushroom pan sauce and Brussels sprouts
Gluten-Free Friendly, Soy-Free, Paleo, Mediterranean, Carb-Conscious, Protein Plus
2 Servings, 700 Calories/Serving
Why dine out when you can dine in? This restaurant-quality dish features Black Angus beef, prized for tenderness and flavor, and Brussels sprouts with a maple twist.
In your bag
- ¾ pound organic Brussels sprouts
- 1 tablespoon pure maple syrup
- Steak options:
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- 3 ounces organic cremini or other button mushrooms
- ½ teaspoon arrowroot powder
- 1 tablespoon coconut aminos
- 1 rounded tablespoon ghee
Calories 700, Total Fat 43g (55% DV), Sat. Fat 16g (80% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 260mg (11% DV), Total Carb. 25g (9% DV), Fiber 7g (25% DV), Total Sugars 11g (Incl. 6g Added Sugars, 12% DV), Protein 57g
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.
Wash produce before use
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 to 2 tablespoons 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 are roasting, prepare the rest of the meal.
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks.
For rib-eyes and New York strips:
Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare.
For filet mignons:
Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.
Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan. While the steaks are cooking and resting, prepare the mushrooms and the arrowroot slurry.
Prep the remaining ingredients; 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 sauce has thickened, about 30 seconds. Remove from the heat and season to taste with salt and pepper.
Transfer the steaks and Brussels sprouts to individual plates. Spoon the mushroom pan sauce over the steaks and serve.
- Toss the Brussels sprouts with oil and season.
- Measure the oil for cooking the steaks.
- Time the Brussels sprouts and steaks.