Garlic Butter-Basted Steak & Eggs

Name: Garlic Butter-Basted Steak & Eggs with Truffle Parmesan Potatoes & Dijon Cream Sauce
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; ¼ ounce Chives; 4 ounce Cream Sauce Base; 4 tablespoon Cream Cheese; 2 teaspoon Dijon Mustard; 10 ounce Bavette Steak; 2 tablespoon Garlic Herb Butter; 2 unit Eggs; 3 tablespoon Parmesan Cheese; 2 g Truffle Seasoning; Salt; Pepper; 4 teaspoon Cooking Oil

with Truffle Parmesan Potatoes & Dijon Cream Sauce

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Breakfast for dinner! Dinner for breakfast! Whenever you enjoy it, this meal is a rich, elevated experience to savor. You’ll serve a seared, garlic herb butter-basted bavette steak (the “butcher’s cut”!) beside crisp, truffle-dusted Parmesan roasted potatoes. Add a fried egg made to your exact specifications, drizzle it all with a creamy mustard sauce, and sprinkle with fresh chives for extra pops of color and flavor. Sure, Wheaties are cool, but we think this might be the real breakfast of champions.

Tags:

Carb Smart

•Easy Prep

Allergens:

Milk

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

¼ ounce

Chives

4 ounce

Cream Sauce Base

(Contains: Milk)

4 tablespoon

Cream Cheese

(Contains: Milk)

2 teaspoon

Dijon Mustard

10 ounce

Bavette Steak

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

2 unit

Eggs

(Contains: Eggs)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

2 g

Truffle Seasoning

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories880 kcal

Fat63 g

Saturated Fat28 g

Carbohydrate37 g

Sugar5 g

Dietary Fiber3 g

Protein42 g

Cholesterol350 mg

Sodium910 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Small pot

•Whisk

•Paper Towel

•Large Pan

•Aluminum Foil

Instructions

PDF

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch dice. Mince chives.

• Toss potatoes on a baking sheet with a large drizzle of oil, a big pinch of salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• In a small pot, combine cream sauce base, cream cheese, and half the mustard (all for 4 servings) over medium heat. Cook, whisking, until smooth and thickened, 2-4 minutes. • Taste and season with a pinch of salt and pepper if desired. Remove pot from heat; cover to keep warm.

• Pat steak* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Remove pan from heat. Add garlic herb butter; stir until melted and spoon over steak until coated. • Transfer steak to a plate to rest, pouring remaining garlic herb butter from pan over steak. Tent with foil to keep warm. Wipe out pan.

• Heat a drizzle of oil in same pan over medium heat. Crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

• To sheet with roasted potatoes, add Parmesan cheese and as much truffle seasoning as you like; toss to combine. • Reheat sauce over medium-low heat, stirring occasionally. • Slice steak against the grain. • Divide steak, eggs, and potatoes between plates in separate sections. Drizzle half the sauce over steak and eggs and garnish everything with chives; serve with remaining sauce in small bowls alongside for dipping.

Steak is fully cooked when internal temperature reaches 145°.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.