Beef Chasseur with Scalloped Potatoes
Time & 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, divided0Becel Margarine Olive Oil 454G$4.32 • Ea
4 beef tenderloin steaks, (about 4 oz. / 125 g each)0Beef Eye Of Round Steak 2 Pieces ~328G$7.73 • Ea
1 paquet (227 g.) mushrooms, sliced0Mushroom White Whole 227g$2.91 • Ea
1 shallot, chopped0Shallots Dry 250G$0.43 • Ea
1/3 cup dry red wine0Compliments Red Wine Vinegar 500ML$2.15 • 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.