Steak de filet de bœuf et linguines fraîches en crémeuses au citron

Spéciale

avec estragon

8 min

Difficulté: 1/3

Les pâtes au steak sont un véritable rêve. Nous avons pris des linguines fraîches, les avons enduites d'une sauce crémeuse au citron et au poivre, acidulée et décadente, et les avons terminées par un succulent contre-filet. Il n'y a pas mieux! Ingrédients : Steak de filet • Linguines (semoule de blé dur, eau, jaune d'œuf liquide, œufs entiers liquides) (œuf, blé) • Champignons • Citron • 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) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Épinards • Estragon • Poivre au citron (sucre (sucre, maltodextrine), poivre noir, sel, ail granulé, jus de citron en poudre (extrait sec de sirop de maïs, extrait sec de jus de citron, huile de citron, dioxyde de silicium), granulés de zeste de citron, épices, fines herbes, acide citrique, huile de canola, dioxyde de silicium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium)

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Plaque de cuisson

Grande casserole

Zesteur

Grande poêle antiadhésive

Papier aluminium

Verre doseur

Passoire

Ingrédients

Filets de steak de bœuf

340 g

Linguine frais

227 g

Champignons

113 g

Bébés épinards

28 g

Estragon

7 g

Citron

1 unit(s)

Parmesan, râpé grossièrement

0.5 cup

Crème

56 mL

Poivre au citron

6 g

Sel d'ail

4 g

Huile

1.5 tbsp

Sel

0.31 tsp

Poivre

0.13 tsp

Lait

0.5 cup

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Bring a large pot of salted water to a boil over high.
Meanwhile, thinly slice mushrooms.
Roughly chop spinach.
Strip tarragon leaves from stems, then finely chop.
Zest, then juice lemon.

Pat steak dry with paper towels. Season with pepper, half the garlic salt and half the Lemon-Pepper Seasoning.
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned. (TIP: If steak has a thick fat cap, sear fat-side down for 1-2 min.) (NOTE: Steak will finish cooking in step 3.) Remove from heat and transfer steak to an unlined baking sheet.
Carefully wipe the pan clean.

Roast steak in the middle of the oven for 5-8 min, or until cooked to desired doneness.**
When steak is done, transfer to a clean cutting board. Loosely cover with foil and set aside to rest for 2-3 min.

Reheat the same pan (from step 2) over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then mushrooms and 1/4 cup (1/2 cup) water. Cook for 5-6 min, stirring occasionally, until softened. Season with pepper and remaining garlic salt.
Transfer mushrooms to a plate.
To the pan, add cream, half the Parmesan, remaining Lemon-Pepper Seasoning, 1/2 cup (1 cup) milk and 1/4 tsp (1/2 tsp) salt. Cook for 1-2 min, stirring often, until cheese melts and sauce thickens.
Remove from heat, then stir in 1/2 tsp (1 tsp) lemon zest and 1 tbsp (2 tbsp) lemon juice.

Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1/4 cup (1/2 cup) pasta water.
Strain linguine, then return to the pot, off heat.

Thinly slice steak.
To the pot with linguine, add creamy sauce, any steak resting juices, spinach and half the tarragon. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Toss to combine, until spinach wilts.
Divide linguine between plates. Top with steak.
Spoon sautéed mushrooms over steak.
Sprinkle with remaining tarragon and remaining Parmesan.