avec champignons et choux de Bruxelles aux herbes
Les tendres filets de steak de bœuf et le divin et crémeux gratin dauphinois font de ce plat un souper très spécial! Nous avons simplifié les pommes de terre en les coupant en rondelles et en les faisant précuire dans la sauce pour qu'elles soient prêtes en un rien de temps. 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
Utensils
Tags
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
1 tsp
Moutarde de Dijon
0.5 tbsp
Poivre
0.25 tsp
Sel
0.25 tsp
Beurre non salé
1.5 tbsp
Huile
2 tbsp
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, half the thyme sprigs and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper and half the garlic salt, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- 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 until golden-brown, 1-2 min per side
- 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, stirring often, until shallots are tender and wine is absorbed, 3-4 min.
- 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, stirring often, until sauce thickens slightly, 3-4 min.
- Remove from heat, then cover to keep warm.
- Meanwhile, add 4 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add sugar snap peas to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-3 min.
- 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.
- Stir any steak resting juices into sauce. Season with salt and pepper.
- Sprinkle remaining parsley over potatoes, then toss to coat.
- Divide steak, potatoes and sugar snap peas between plates.
- Spoon creamy shallot sauce over steak.
940
kcal
Calories
58
g
Fat
25
g
Saturated Fat
56
g
Carbohydrate
6
g
Sugar
6
g
Dietary Fiber
44
g
Protein
155
mg
Cholesterol
1190
mg
Sodium
1.5
g
Trans Fat
1800
mg
Potassium
125
mg
Calcium
7.5
mg
Iron
avec champignons et choux de Bruxelles aux herbes
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