Beef Chasseur with Scalloped Potatoes

Time & Servings
4 servings
30 minutes ready time =
15 minutes preparation +
15 minutes cooking
  • 1 package Knorr® Sidekicks® Scalloped Potatoes Side Dish
  • 1 package Knorr® Demi-Glace Classic Roast Gravy Mix
  • 2 Tbsp. Becel® Oil, divided
  • 4 beef tenderloin steaks, (about 4 oz. / 125 g each)
    Kirkland Beef Strip Loin Grilling Steak ~ 1.4KG
    $43.98 • Ea
    Show alternatives
  • 1 paquet (227 g.) mushrooms, sliced
    White Whole Organic Mushrooms ~ 1.5LB
    $6.70 • Ea
  • 1 shallot, chopped
    French Shallots ~ 3LB
    $6.09 • Ea
  • 1/3 cup dry red wine
    Red Rose Orange Pekoe Tea (300PK) 870G
    $13.41 • Ea
  • Prepare Knorr Sidekicks® Scalloped Potatoes according to package directions. Whisk Knorr® Classic Roast Gravy Mix Demi-Glace and 1-1/4 (300 mL) cups water in 2-cup (500 mL) glass measuring cup; set aside.
  • Heat 1 Tbsp (15 mL) Becel® Oil in large nonstick skillet over medium-high heat and cook steaks, turning once, until desired doneness.* Remove steaks from skillet and keep warm. Heat remaining 1 Tbsp(15 mL) Oil in same skillet and cook mushrooms and shallots, stirring occasionally, 5 minutes or until golden. Add wine and cook, stirring occasionally, 1 minute, or until most of the wine has evaporated.
  • Whisk in Knorr® Classic Roast Gravy Mix Demi-Glace mixture and bring to a boil. Boil 1 minute or until thickened. Serve sauce over steaks. Season, if desired, with freshly ground black pepper and serve with hot Scalloped Potatoes.
  • TIP: Serve with steamed or sauteed spinach.

    *For steaks 1-in (2.5 cm) thick, cook about 6 minutes, turning once for medium rare. For thicker steaks, cook longer.