Contre-filet et salade de fenouil, de pomme et de noix de Grenoble

Spécial steakhouse

Très riche en fibres

Nouveau

avec sauce crémeuse aux oignons caramélisés et écrasé de pommes de terre

35 min

Difficulté: 2/3

Ingrédients : Pomme de terre jaune • Bifteck de contre-filet • Fenouil • Pomme Gala • Oignon jaune • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Noix de Grenoble • Vinaigre de vin blanc (sulfites) (vinaigre de vin, métabisulfite de potassium) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Farine tout usage (blé) • Ciboulette • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Sulfites

Soya

Sulfites

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Noix de Grenoble

Triticale

Crustacés

Gluten

Arachides

Sésame

Noix

Poisson

Tags

Très riche en fibres

Classic-plates

Nouveau

Speciality

Ingrédients

Steak de faux-filet

370 g

Sel d'ail

4 g

Pommes de terre à chair jaune

400 g

Oignon jaune

1 unit(s)

Crème

56 mL

Farine tout usage

1 tbsp

Concentré de bouillon de bœuf

1 unit(s)

Vinaigre de vin blanc

1 tbsp

Fenouil

0.5 unit(s)

Pomme Gala

0.5 unit(s)

Ciboulette

7 g

Noix de Grenoble, hachées

28 g

Sucre

0.5 tsp

Poivre

0.25 tsp

Sel

0.25 tsp

Huile

1.5 tbsp

Beurre

4 tbsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Remove any brown spots from potatoes. Cut potatoes into 1-inch pieces.
Thinly slice chives.
Peel, then cut onion into 1/8-inch slices.
Halve fennel through the root, then remove tough outer layer. Using a peeler, shave half the fennel into thin strips along the grain, avoiding the root (whole fennel for 4 servings).
Core, then thinly slice half the apple (whole apple for 4 servings).

Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 servings). Cover and bring to a boil over high.
Once boiling, reduce heat to medium-high. Simmer for 10-12 min, uncovered, until fork-tender.
Drain and return potatoes to the same pot, off heat.
Roughly mash half the cream and 2 tbsp (4 tbsp) butter into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
Season with salt or garlic salt and pepper, to taste.

Meanwhile, heat a large non-stick pan over medium-high.
While the pan heats, add vinegar, 1 1/2 tbsp (3 tbsp) oil and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
Add fennel and apples to the bowl, then toss to combine.
When the pan is hot, add walnuts to the dry pan. Toast 3-4 min, stirring often, until golden. (TIP: Keep your eye on walnuts so they don't burn!)
Transfer walnuts to the bowl with fennel and apples.

Meanwhile, pat steaks dry with paper towels, then season with pepper and 1/2 tsp (1 tsp) garlic salt.
When walnuts are done, return the same pan to medium-high.
Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
Add steaks. Sear 1-2 min per side, until golden.
Remove from heat, then transfer steaks to an unlined baking sheet.
Roast in the top of the oven for 6-8 min, until cooked to desired doneness.**
When steaks are done, transfer to a clean cutting board to rest for 3-5 min.

Return the same pan to medium.
Add 1 tbsp (2 tbsp) butter, then onions. Cook 3-4 min, stirring occasionally, until golden-brown. Season with salt and pepper.
Sprinkle flour over onions, then stir 30 sec, to coat.
Gradually stir in 3/4 cup (1 1/2 cups) water and broth concentrate until combined. Bring to a simmer.
Once simmering, add remaining cream. Simmer 2-3 min, stirring often, until gravy thickens slightly.
Add any steak juices from the baking sheet to gravy. Season with salt or any remaining garlic salt and pepper.
Remove the pan from heat.