Contre-filet et gratin dauphinois

Fêtes

avec champignons et choux de Bruxelles aux herbes

15 min

Difficulté: 2/3

Canadienne

Les tendres contre-filets et le divin et crémeux gratin dauphinois font de ce plat un souper très spécial! Pour vous simplifier la vie, nous avons déjà coupé les pommes de terre en rondelles et les avons bouillies dans une sauce; pas question donc d’utiliser la trancheuse ou de passer de longues heures à cuisiner! Ingrédients : Pomme de terre à chair jaune • Steak de filet • Mélange de champignons (champignons cremini, champignons blancs, pleurotes) • Choux de Bruxelles • Oignon jaune • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Mélange d’herbes (persil, thym) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), arôme de bœuf (arôme, eau, sel, bouillon de bœuf séché, bouillon de bœuf, extrait de levure, gomme xanthane, acide glutamique, phosphate tricalcique), gras de bœuf, sel, extrait de levure, gomme xanthane) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Plaque de cuisson

Cuillères à mesurer

Grande poêle antiadhésive

Papier aluminium

Casserole moyenne

Fouet

Verre doseur

Poêle moyenne allant au four

Tags

Speciality

Holiday

Ingrédients

Filets de steak de bœuf

340 g

Pommes de terre à chair jaune

500 g

Mélange de champignons

200 g

Choux de Bruxelles

170 g

Persil et thym

14 g

Oignon jaune

1 unit(s)

Crème

113 mL

Sel d'ail

1 tsp

Concentré de bouillon de bœuf

1 unit(s)

Parmesan, râpé grossièrement

0.25 cup

Mélange d'épices pour sauce crémeuse

2 tbsp

Sel

0.063 tsp

Huile

0.5 tbsp

Poivre

0.25 tsp

Beurre non salé

3 tbsp

Preparation

Cut potatoes into 1/4-inch-thick rounds.
Peel, then cut half the onion (use whole onion for 4 servings) into 1/4-inch pieces.
Heat a medium oven-proof pan (large pan for 4 servings) over medium.
When hot, add 1 tbsp (2 tbsp) butter, onions, half the Cream Sauce Spice Blend and half the garlic salt. Stir until onions are coated, 1 min.
Add cream and 1/2 cup (1 cup) water. Stir to combine.
Add potatoes, then arrange in an even layer. Bring to a boil over high heat.

Once boiling, remove from heat, then sprinkle Parmesan over top. (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 servings].)
Bake in the middle of the oven for 22-28 min, until potatoes are tender and golden.
Meanwhile, thinly slice Brussels sprouts.
Thinly slice mushrooms.
Strip half the thyme leaves from stems (use all for 4 servings), then finely chop.
Roughly chop parsley.

Pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear until golden, 1-2 min per side.
Remove from heat, then transfer steaks to an unlined baking sheet.
Roast in the top of the oven for 4-6 min, until cooked to desired doneness.**
When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.

Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then mushrooms and half the thyme. Cook, stirring often, for 5-6 min, until mushrooms are golden.
Add Brussels sprouts and 2 tbsp (1/4 cup) water. Season with salt and pepper. Cook, stirring occasionally, for 5-6 min, until Brussels sprouts are tender and water is absorbed.
Remove from heat, then sprinkle half the parsley over veggies.

Meanwhile, heat a medium pot over medium heat.
When hot, add 1 tbsp (2 tbsp) butter, remaining thyme and remaining Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec.
Whisk in 2/3 cup (1 1/3 cup) water and broth concentrate. Bring to a boil over high.
Once boiling, reduce heat to medium. Cook for 3-6 min, whisking occasionally, until gravy thickens, .
Whisk in any resting juices from the plate with steaks. Season with pepper.

When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handle will be very hot.)
Divide steaks, scalloped potatoes and veggies between plates.
Spoon gravy over steaks.
Sprinkle remaining parsley over top.

Nutrition per serving

1130

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

225

Cholesterol