Contre-filet nappés en sauce crémeuse

Bonjour, steak!

Très riche en fibres

Nouveau

avec purée de pommes de terre à la courge et légumes rôtis

6 min

Difficulté: 1/3

Ingrédients : Pomme de terre Russet • Bifteck de contre-filet • Courge musquée • Choux de Bruxelles • Champignons • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Parmesan (lait) (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)) • Mélange d’épices pour sauce brune (soya, blé) (farine de blé (blé), sauce soya déshydratée [sauce soya (soya, blé, sel), maltodextrine, sel], poudre d'oignon, poudre d'ail, sucres (extrait sec de sirop de maïs, maltodextrine), extrait de levure, dioxyde de silicium, huile de canola, colorant caramel) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Ciboulette.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Tags

30-min-or-less

Très riche en fibres

Classic-plates

Regional-specialty

Nouveau

Ingrédients

Steak de faux-filet

370 g

Pomme de terre Russet

2 unit(s)

Courge musquée, en dés

170 g

Choux de Bruxelles

170 g

Champignons

113 g

Ciboulette

7 g

Parmesan, râpé grossièrement

0.25 cup

Crème

56 mL

Concentré de bouillon de bœuf

1 unit(s)

Mélange d'épices pour sauce

20 g

Beurre

2 tbsp

Huile

2 tbsp

Sel

0.25 tsp

Poivre

0.25 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Remove and discard outer leaves, then trim and discard stem end of Brussels sprouts. Halve Brussels sprouts (if larger, quarter them).
Quarter mushrooms.
On a parchment-lined baking sheet, toss together Brussels sprouts and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Add 1 tsp (2 tsp) water to the baking sheet.
Roast Brussels sprouts in the bottom of the oven for 4-5 min, then remove from the oven.
To the same baking sheet, add 1/2 tbsp (1 tbsp) oil and mushrooms, then return to the oven for 10-12 min. Season with salt and pepper.

Meanwhile, remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
To a large pot, add potatoes, squash, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
Cover and bring to a boil over high. Once boiling, reduce heat to medium-high.
Simmer uncovered for 10-12 min, until fork-tender.
Drain and return potatoes and squash to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter and Parmesan into mixture until creamy. Season with salt and pepper.

While potatoes and squash boil, pat steaks dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (NOTE: Steaks will finish cooking in step 4.)
Remove from heat and transfer steaks to an unlined baking sheet.

Roast steaks in the middle of the oven 5-8 min or until cooked to desired doneness.**
When steaks are done, remove from heat and transfer to a plate.
Loosely cover with foil and set aside to rest for 2-3 min.

Reheat the same pan (from step 3) over medium.
When hot, add 1/2 tbsp (1 tbsp) oil and Gravy Spice Blend. Cook for 1 min, stirring often, until fragrant.
Add broth concentrate, cream and 1 cup (2 cup) water. Bring to a simmer. Cook for 1-2 min, stirring often, until gravy thickens slightly.