Beef Chasseur with Scalloped Potatoes
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.
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.
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Last updated: October 27th, 2020
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