Contre-filet et gratin dauphinois

Fêtes

avec champignons et choux de Bruxelles aux herbes

10 min

Difficulté: 2/3

Française

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 Russet • Steak de filet • Pois sucrés • Vin blanc de cuisine (vin de cuisine (vin, sel, sorbate de potassium, acide malique, sulfites)) (sulfites) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Échalote • Mélange d’herbes (persil, thym) • Farine tout usage (blé) • Moutarde de Dijon (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) (moutarde) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Grande poêle antiadhésive

Papier aluminium

Verre doseur

Passoire

Tags

Speciality

Holiday

Ingrédients

Filets de steak de bœuf

340 g

Pomme de terre Russet

2 unit(s)

Échalote

1 unit(s)

Pois sucrés

113 g

Persil et thym

14 g

Crème

56 mL

Vin blanc de cuisine

4 tbsp

Farine tout usage

1 tbsp

Sel d'ail

4 g

Moutarde de Dijon

0.5 tbsp

Poivre

0.25 tsp

Sel

0.25 tsp

Beurre non salé

1.5 tbsp

Huile

2 tbsp

Preparation

Cut potatoes into 1/2-inch pieces.
To a parchment-lined baking sheet, add potatoes, half the thyme sprigs and 1 tbsp (2 tbsp) oil. Season with pepper and half the garlic salt, then toss to coat.
Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.

Meanwhile, trim sugar snap peas.
Peel, then finely chop shallot.
Roughly chop parsley.
Strip remaining thyme leaves from stems, then finely chop.

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

While steak rests, reheat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) butter, then shallots and cooking wine. Cook for 3-4 min, stirring often, until shallots are tender and wine is absorbed.
Sprinkle flour and chopped thyme over shallots. Stir to coat, 30 sec.
Add cream, Dijon and 1/2 cup (3/4 cup) water. Bring to a simmer. Cook for 3-4 min, stirring often, until sauce thickens slightly.
Remove from heat, then cover to keep warm.

Meanwhile, to a medium pot, add 4 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
Add sugar snap peas to the boiling water. Cook for 1-3 min, stirring occasionally, until tender-crisp.
Drain sugar snap peas and return to the same pot, off heat. Season with salt and pepper.
Add half the parsley and 1/2 tbsp (1 tbsp) butter. Toss to coat.
Cover to keep warm.