Father's Day Steak Brunch

Fête des Pères

Riche en protéines

with bacon wrapped asparagus and roasted potatoes

15 min

Difficulté: 2/3

Ingrédients : Pomme de terre Russet • Bifteck de contre-filet • Asperges • Œuf de catégorie A • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • 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 de Montréal (sel, épices (incluant moutarde) et fines herbes, ail déshydraté, huile de palme, extraits d'épice) (moutarde) • Moutarde de Dijon (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) (moutarde) • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites) • Ciboulette.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Plaque de cuisson

Cuillères à mesurer

Grande poêle antiadhésive

Papier aluminium

Essuie-tout

Tags

Riche en protéines

Ingrédients

Steak de faux-filet

370 g

Tranches de bacon

100 g

Asperges

227 g

Pomme de terre Russet

2 unit(s)

Moutarde de Dijon

0.5 tbsp

Mélange d'épices de Montréal

10 g

Œuf

2 unit(s)

Parmesan, râpé grossièrement

0.25 cup

Mélange d’épices acidulé à l’ail

7 g

Ciboulette

7 g

Huile

1.5 tbsp

Beurre

2 tbsp

Sel

0.33 tsp

Poivre

0.33 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Thinly slice chives.

Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
To an unlined baking sheet, add potatoes, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt, then toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden.
Add Parmesan to potatoes and cook 2-3 min.

Meanwhile, trim and discard bottom 1-inch from asparagus.
Divide asparagus into 4 bundles (8 bundles for 4 servings). Carefully wrap 1 bacon strip around each bundle.
To an aluminum foil-lined baking sheet, transfer bacon-wrapped asparagus. Season with pepper.
Roast in the middle of the oven for 10-14 min, carefully flipping halfway through, until bacon is crisp.**

While the veggies roast, pat steak dry with paper towels, rub evenly with Dijon, then season with half the Montreal Spice Blend.
Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Pan-fry 4-7 min per side 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.

Wipe pan clean, heat 1 tbsp (2 tbsp) butter over medium-low. Swirl pan until melted.
Crack in 2 (4) eggs. Season with remaining Montreal Spice Blend. Pan-fry, covered, 2-3 min, until egg whites are set. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
Sprinkle with half the chives from step 1.